This is the best paleo cherry crisp! It's so easy to make and has the most amazing sweet flavour. Made with healthy ingredients this cherry crumble is also gluten-free and dairy-free and makes for the perfect summer dessert.
Table of Contents
Why you will love this recipe:
- This healthy cherry crisp has the most amazing flavour. The sweet cherries mix perfectly with the crumble topping to give it the best taste.
- 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.
- It's delicious enough to eat for dessert, but healthy enough to eat for breakfast.
- This crisp is lower in calories and lower in fat compared to most other crisp recipes.
If you love crips and crumbles you will also love my gluten-free apple crisp.
Ingredients and substitutions:
- Cherries - you can use either fresh or frozen cherries to make this cherry crisp recipe.
- Coconut milk - this helps make the cherry filling even more delicious. 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.
- Ground cinnamon - to give this crumble even more delicious flavour.
- Vanilla extract - to help enhance all the flavours of this treat.
- Almond flour - almond flour is used to make the crumble topping. If you can't have almonds I would use cashew flour instead.
- Shredded coconut - finely shredded coconut is used in place of oats to make the cherry crisp topping.
- Coconut oil - this gives the crumble topping the best firm texture when it bakes.
- Honey or maple syrup - either of these natural sweeteners can be used to sweeten this crisp and keep it refined sugar free. If you are vegan be sure to use maple syrup.
- Sea salt - to help contrast the sweetness of this dessert.
How to make (step-by-step):
Step one:
First, preheat your oven to 350 degrees Fahrenheit.
Step two:
To make the cherry filling, place all the filling ingredients in a large bowl and mix well with a spoon.
Step three:
Then transfer the cherry filling mixture to an 8" x 8" glass baking dish, and spread everything out into an even layer.
Step four:
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 five:
Spread the crumble topping on top of the cherry mixture in the pan - you should have an even layer. Then bake the crisp for 20-22 minutes, until the top is golden brown.
Step six:
Let it cool for a few minutes, then serve and enjoy!
Top tips:
- Be sure to use finely shredded coconut and not coconut flakes.
- You do not need to cover this crumble when it bakes.
Recipe variations:
- Instead of almond flour you can use cashew flour to make this crumble.
- To make this into a vegan cherry crumble: use maple syrup instead of honey.
How to serve:
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. This crumble can be eaten as a snack, for dessert or for breakfast.
How to store:
Store any leftover cherry crisp in an airtight container in the fridge for up to 7 days.
Frequently asked questions:
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 or casserole 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.
Other recipes you will love:
- Cherry chocolate brownies
- Peach cobbler
- Gluten free blueberry raspberry cobbler
- Dairy free blueberry cheesecake
- Healthy blondies
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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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