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 them individual crisps because that makes serving them so much simpler.

This 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 cherries. I don’t have a cherry pitting tool. I used the tip from my pastry bag to push out the pits. This worked surprisingly well on 80% of the cherries.

Ingredients for Gluten Free Cherry Crisp (for two servings)

This recipe is inspired by Michelle at Paleo Running Momma.

Ingredients for the cherry crisp 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 of these ingredients to Cuisinart (I’m using a mini). Pulse until consistency is a rough crumble.

Ingredients for the cherry mixture:

  • 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

Mix ingredients in a 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. I think this recipe would be equally delicious with peaches.

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

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

cherry crisp

You can serve with 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

Individual Gluten Free Cherry Crisps

Yield: 2
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

This recipe for gluten free cherry crisp is for two individual servings. You can easily multiply it for the number you want to serve.

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.

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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!!

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