Gluten-Free Cherry Crisp is a sweet, juicy summer dessert with tender cherries and a golden oat almond topping. It has that cozy baked fruit flavor, but still feels fresh enough for warm weather.
A Quick Look at the Recipe
✅ Recipe Name: Gluten-Free Cherry Crisp
🕒 Ready In: ~45 minutes
👪 Serves: 8 servings
🍽 Calories: ~290 per serving estimated
🥣 Main Ingredients: Fresh cherries, honey, oats, almond flour, coconut palm sugar, butter, slivered almonds
📖 Dietary Info: Gluten-free; naturally sweetened filling
👌 Difficulty: Easy - mix, top, bake
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The cherry filling bakes until thick and bubbly, while the topping gets crisp around the edges with just the right amount of crunch from the oats and almonds. It's simple enough for a weeknight dessert but still feels special with a scoop of vanilla ice cream or a spoonful of Greek yogurt.
This is a great recipe for cherry season, potlucks, or anytime you want an easy gluten-free dessert that does not feel complicated. If you love fruit desserts, try our Honey Baked Pears, Chocolate Raspberry Tart, or Strawberry Cream Popsicles next.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Gluten-Free Cherry Crisp:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Gluten-Free Cherry Crisp:
- Recipe Notes & Tips:
- How to Store:
- Gluten-Free Cherry Crisp FAQs:
- More Dessert Recipes You'll Love
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- Gluten-Free Cherry Crisp
Why You'll Love this Gluten-Free Cherry Crisp:
Sweet and Juicy: Fresh cherries bake into a soft, jammy filling that makes this crisp perfect for summer.
Golden Oat Topping: Oats, almond flour, butter, and slivered almonds create a crisp, buttery topping with just the right amount of crunch.
Naturally Sweetened Filling: Honey adds sweetness to the cherries without making the dessert taste overly sugary.
Perfect with Ice Cream: Serve it warm with vanilla ice cream, whipped cream, or Greek yogurt for a simple dessert.
Key Ingredients:
- fresh cherries. These bake into a sweet, juicy filling. Halve and pit them first so they cook evenly and are easy to eat.
- honey. Adds natural sweetness to the cherry filling and helps balance any tartness from the fruit.
- cornstarch. Helps thicken the cherry juices as the crisp bakes so the filling is not too runny.
- old fashioned oats. Give the topping that classic crisp texture. Use certified gluten-free oats if needed.
- almond flour. Helps the topping hold together while keeping it gluten-free and slightly nutty.
- slivered almonds. Add extra crunch to the topping and pair really well with the cherries.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use frozen cherries: Frozen cherries can be used if fresh cherries are not available. Thaw and drain them first so the filling does not become too watery.
- Swap the sweetener: Maple syrup can be used instead of honey in the cherry filling.
- Make it dairy-free: Use melted coconut oil or a dairy-free butter alternative instead of butter.
- Use different nuts: Chopped pecans or walnuts can be used instead of slivered almonds.
- Add more flavor: A little vanilla extract or almond extract can be added to the cherry filling for extra flavor.
How to Make Gluten-Free Cherry Crisp:
- Step 1: Preheat the oven to 350°F. Lightly grease a baking dish. Add the halved cherries, honey, cornstarch, and lemon juice to a large bowl. Stir until the cherries are evenly coated.
- Step 2: In a separate bowl, mix together the old fashioned oats, almond flour, coconut palm sugar, cinnamon, and salt. Stir in the melted butter until the topping is evenly moistened and crumbly. Fold in the slivered almonds.
- Step 3: Transfer the cherry mixture to the prepared baking dish and spread it evenly.
- Step 4: Sprinkle the oat topping evenly over the cherry filling. Bake for 35-40 minutes, or until the cherry filling is bubbling. Let the crisp cool for 10-15 minutes before serving.
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Recipe Notes & Tips:
- Use fresh, ripe cherries: Sweet, ripe cherries give the crisp the best flavor. If your cherries are more tart, you can add a little extra honey.
- Pit and halve the cherries first: This makes the crisp easier to eat and helps the cherries bake down evenly.
- Stir the filling in a bowl: Mixing the cherries, honey, cornstarch, and lemon juice in a bowl first helps coat the fruit evenly before adding it to the baking dish.
- Use certified gluten-free oats: Oats are naturally gluten-free, but they can be cross-contaminated, so use certified gluten-free oats if needed.
- Let it cool before serving: The filling thickens as it cools, so let the crisp rest for 10-15 minutes before scooping.
How to Store:
Refrigerator: Store Gluten-Free Cherry Crisp covered in the refrigerator for up to 4 days.
Reheating: Reheat individual portions in the microwave or warm the baking dish in the oven at 350°F until heated through.
Freezer: Freeze the baked crisp in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Gluten-Free Cherry Crisp FAQs:
Yes, frozen cherries can be used if fresh cherries are not available. Thaw and drain them first so the filling does not release too much liquid while baking.
Use cornstarch in the cherry filling and let the crisp cool for 10-15 minutes before serving. The filling will continue to thicken as it rests.
Yes, you can bake it ahead and store it covered in the refrigerator. Reheat it in the oven before serving if you want the topping to crisp back up.
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Gluten-Free Cherry Crisp
Ingredients
- 4 cups fresh cherries, halved & pitted
- ¼ cup honey
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 cup old fashioned oats
- ½ cup almond flour
- ¼ cup coconut palm sugar
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 6 tablespoons butter, melted
- ¼ cup slivered almonds
Instructions
- Preheat the oven to 350°F. Lightly grease a baking dish.
- Add the halved cherries, honey, cornstarch, and lemon juice to a large bowl. Stir until the cherries are evenly coated.
- Transfer the cherry mixture to the prepared baking dish and spread it evenly.
- In a separate bowl, mix together the old fashioned oats, almond flour, coconut palm sugar, cinnamon, and salt.
- Stir in the melted butter until the topping is evenly moistened and crumbly.
- Fold in the slivered almonds.
- Sprinkle the oat topping evenly over the cherry filling.
- Bake for 35-40 minutes, or until the cherry filling is bubbling and the topping is golden.
- Let the crisp cool for 10-15 minutes before serving.
Nutrition
Notes
- Use fresh, ripe cherries: Sweet, ripe cherries give the crisp the best flavor. If your cherries are more tart, you can add a little extra honey.
- Pit and halve the cherries first: This makes the crisp easier to eat and helps the cherries bake down evenly.
- Stir the filling in a bowl: Mixing the cherries, honey, cornstarch, and lemon juice in a bowl first helps coat the fruit evenly before adding it to the baking dish.
- Use certified gluten-free oats: Oats are naturally gluten-free, but they can be cross-contaminated, so use certified gluten-free oats if needed.
- Let it cool before serving: The filling thickens as it cools, so let the crisp rest for 10-15 minutes before scooping.
Phyllis says
Cherries are my favorite fruit so I'm always looking for recipes to try. This did not disappoint. Easy and very tasty.