Individual Gluten Free Cherry Crisps

I love a good pie, but unfortunately, my family does better with less gluten. It turns out you can make a really delicious fruit crisp without flour. I decided to make individual crisps because that makes serving them so much simpler. This is the perfect summer dessert, especially during cherry season. Quite honestly this gluten free cherry crumble is one of the best desserts I have ever made!

This crisp recipe can be done in 30 minutes or less. It’s a two-serving recipe for a sweet treat while my son is out of town. If you want to make a larger batch, just multiply by the number of servings you want, x 2 to serve 4, x 4 to serve 8.

The most time-consuming part of this recipe is pitting the fresh cherries. I don’t have a cherry pitter. I used the tip from my pastry bag to

Ingredients for Gluten Free Cherry Crisp (for two servings)

This recipe is inspired by Michelle at Paleo Running Momma.

Ingredients for the cherry crisp crumble topping:

cherry crisp ingredients
  • 1 tablespoon coconut sugar (you can use brown sugar if you prefer)*
  • 1/4 cup blanched almond flour
  • 3 tablespoons of almonds raw
  • 2 tablespoons unsweetened shredded coconut 
  • 1 tablespoon coconut oil, room temp
  • 1/4 tsp pure vanilla extract
  • 1/4 tsp cinnamon
  • dash of salt

Add these ingredients to Cuisinart (I’m using a mini). Pulse until consistency is a rough crumble. If you don’t have a Cuisinart you can do this in a large bowl with a pastry blender

Ingredients for the cherry filling:

  • 1 cup sweet cherries pitted
  • 1 Tablespoon of coconut sugar or brown sugar
  • 1.5 teaspoons arrowroot starch (you can also use tapioca starch)
  • 1/4 tsp vanilla
  • 1 tsp fresh lemon juice (or more to taste if you prefer a tarter crisp with a little tang)

Mix ingredients in a small bowl.

How to Make Individual Cherry Crisps

First, preheat your oven (I use my toaster oven for almost everything because it’s faster and more efficient) to 350 degrees. To make the crisps, combine all of the crisp topping ingredients in a food processor. Pulse until the mixture is a coarse grain.

Next pit the cherries. If you don’t have a special cherry pitting tool, try using a pastry tip. Watch the video below. You simply poke the shark end of the tip in through the top and it pushes the cherry open and the pit out. If you don’t love cherries, I think this recipe would be equally delicious with peaches or any fresh fruit for that matter.

Mix all of the cherry-filling ingredients in a bowl. Stir to combine.

Next, split the cherry mixture into two oven-proof dishes. Spoon an even layer of the crumble mixture over the top of the cherries. Bake for 30 minutes or until golden brown.

cherry crisp

You can serve this fresh cherry crisp with a scoop of vanilla ice cream, or just a little drizzle of cream over the top if you prefer a creamier crisp. These can be eaten hot out of the oven or later at room temperature.

Individual Gluten Free Cherry Crisps

This recipe for gluten free cherry crisp is for two individual servings. You can easily multiply it for the number you want to serve.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Recipes
Servings: 2
Author: Andrea

Ingredients

  • Topping:
  • 1 tablespoon coconut sugar you can use brown sugar if you prefer*
  • 1/4 cup blanched almond flour
  • 3 tablespoons of almonds raw
  • 2 tablespoons unsweetened shredded coconut
  • 1 tablespoon coconut oil room temp
  • 1/4 tsp pure vanilla extract
  • 1/4 tsp cinnamon
  • dash of salt
  • Filling:
  • 1 cup cherries pitted
  • 1 Tablespoon of coconut sugar or brown sugar
  • 1.5 teaspoons arrowroot starch.
  • 1/4 tsp vanilla
  • 1 tsp lemon juice (or more to taste if you prefer a more tart crisp

Instructions

  • 1. First, preheat your oven (I use my toaster oven
    for almost everything because it’s faster and more efficient) to 350
    degrees.
  • 2. To make the crisps, combine all of the crisp topping
    ingredients in a food processor. Pulse until the mixture is a coarse
    grain.
  • 3. Next pit the cherries. If you don’t have a special cherry pitting tool, try using a pastry tip like I do in this video. You simply poke the shark end of the tip in through the top and it pushes the cherry open and the pit out.
  • 4. Mix all of the cherry filling ingredients in a bowl. Stir to combine.

    5. Next, split the cherries into two oven proof dishes. Soon the crisp topping over the cherries. Bake for 30 minutes or until brown.

Before. you go if you’re looking for a quick dessert try these no bake cheesecakes or if you love a dessert that you can make ahead, make dessert crepes.

Similar Posts

3 Comments

  1. This looks absolutely delicious! We’ll have to give it a try. Thanks for sharing.

  2. Andrea, this looks so good! And I love the idea of a pastry tip to get out the pit. I wonder if you can use canned tart cherries (the ones in water) in lieu of fresh cherries. I have a few cans of those I need to use. Looks yummy!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating