This is the best paleo cherry crisp! It's so easy to make and has the most amazing sweet flavour. Made without oats this cherry crumble is also gluten-free and dairy-free and makes for the perfect summer dessert.
Fruit based desserts like my healthy apple crisp, paleo peach cobbler and healthy apple pie bars are some of my favourite to make, which is why I can't wait for you to make the healthy cherry crisp recipe I am sharing with you today.
Table of Contents
Why you will love this crisp:
- The taste! This paleo cherry crumble has the most amazing flavour!
- It's so easy to make and can be made with fresh or frozen cherries.
- Besides being paleo this cherry crisp recipe is also gluten-free, dairy-free, grain-free, refined sugar free and can be made vegan too.
- This crisp is lower in calories and lower in fat compared to most other fruit crisp recipes.
If you love crips and crumbles you will also love my gluten-free apple crisp.
Ingredients:
For the full list of ingredients and exact measurements refer to the recipe card later in this post.
Jump to the Recipe
- Cherries - you can use either fresh or frozen cherries to make this paleo cherry crisp.
- Coconut milk - I recommend using full fat coconut milk rather than light coconut milk.
- Lemon juice - to help contrast the sweetness of the cherries.
- Coconut flour - this helps absorb some of the moisture from the cherries so that this dessert doesn't turn out too runny.
- Almond flour - used to make the crumble topping. If you can't have almonds I would use cashew flour instead.
- Finely shredded coconut - is used in place of oats to make the cherry crisp topping.
- Coconut oil - this gives the crumble topping the best texture when it bakes.
- Honey or maple syrup - either of these natural sweeteners can be used to sweeten this paleo cherry crisp and keep it refined sugar free.
Recipe variations:
To make this into a vegan cherry crisp: use maple syrup instead of honey.
How to make paleo cherry crisp:
- Step 1: Preheat your oven to 350 degrees Fahrenheit and make the cherry filling by placing all the filling ingredients in a large bowl and mixing well with a spoon.
- Step 2: Transfer the cherry filling mixture to an 8" x 8" glass baking dish, and spread it out into an even layer.
- Step 3: To make the topping, place all the topping ingredients in a large bowl and mix well with a pastry blender until well combined and it has a crumbly texture.
- Step 4: Spread the crumble topping on top of the cherry mixture into an even layer. Then bake the crisp for 20-22 minutes, until the top is golden brown. Let it cool for a few minutes before serving.
Top tips:
- Be sure to use finely shredded coconut and not coconut flakes.
- Don't try swapping any of the flours in this recipe. I can't guarantee that any swaps will work out.
- You do not need to cover this crumble when it bakes.
- Serving ideas: this cherry crumble is delicious served as is but you could also serve it with vanilla ice cream, yogurt, whipped cream or coconut whipping cream.
Paleo cherry crisp FAQs:
Yes. Just prepare the crisp as directed and cover it with foil or a lid and store it in the fridge until you are ready to bake. Then bake the dish as directed.
A cherry crumble is a dessert made with fresh cherries with a streusel-like topping, that is typically prepared in a baking dish. A cherry crisp is similar to a crumble, and originally, the difference between the two was that cherry crisps would be made with oats and crumbles would not. However, as time has gone by, the names crumble and crisp are now used interchangeably.
Store any leftover cherry crisp in an airtight container in the fridge for up to 7 days.
No they are not. The paleo diet does not allow grains and oats are a grain so they aren't allowed on a paleo diet.
Other fruit desserts you will love:
Recipe
Paleo Cherry Crisp
Equipment
- 8" square glass baking dish
- Large bowl
Ingredients
Filling
- 5 cups cherries, pitted and chopped in half
- 2 tablespoon full fat coconut milk
- 1 tablespoon lemon juice
- 1 tablespoon coconut flour
- 1 teaspoon ground cinnamon
- 1 teaspoon organic vanilla extract
Topping
- 1 1/2 cups finely shredded coconut
- 1 1/2 cups almond flour
- 4 tablespoon coconut oil
- 1/4 cup honey or maple syrup
- 1 pinch sea salt
Instructions
- Preheat your oven to 350F.
Filling
- Place all the filling ingredients in a bowl and mix well with a spoon.
- Transfer the ingredients to 8" x 8" glass baking dish and spread them out into an even layer.
Topping
- Place all the topping ingredients in a large bowl and mix well with a pastry blender until well combined.
- Place the topping on top of the cherry mixture in the pan - you should have an even layer.
- Cook the crisp for 20-22 minutes, until the top is golden brown.
- Remove from oven, let cool for a few minutes and enjoy!
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used and your serving size.
- You do not need to cover the crisp when it bakes in the oven.
- Store any leftover crisp in an airtight container in the fridge for up to 7 days.
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