To continue with my cherry obsession of the late, I have another dessert recipe for you, and a crazy delicious (yet completely guilt-free) one, at that! Indeed, not only is this Sweet Cherry Crumble gluten free but it also contains no refined sugar whatsoever.
The only sweetener that I used in this entire dessert a mere half cup of pure maple syrup. Divide that between 8 people, you’re looking at just a meager tablespoon of syrup per person. And to be honest, that half cup of syrup could be reduced significantly, too, as this cherry crumble truly is on the sweet side. I say a quarter of a cup should amply do the trick.
How about the crumble topping, you may ask. Wasn’t sugar added to that? Nope, is what I would answer. All I used were rolled oats, almonds, coconut flour, tapioca flour and coconut oil. Oh, and a little bit of salt and cinnamon. Not a single grain of sugar was added to that mixture.
Whoa! Talk about a great way to treat yourself to some delightful, summery dessert, without having to feel guilty in the least!
I have to admit that I even had some of that beauty for breakfast a couple of times this past week. It’s not exactly what I would call the optimal way to start the day, but seeing as how my tummy is still being difficult and cherries would be one of those things that he just can’t refuse, I say it was fair game. Still much better than a bowl of boxed cereal!
What’s that you say? You’d like to whip one up too, like right now? Well, I don’t blame you one bit…
I’m totally ready to get going. Are you?
Preheat your oven to 350°F. Then, start by making the crumble: in the bowl of your food processor, combine the sliced almonds, rolled oats, almond flour, tapioca starch, coconut flour, cinnamon, baking soda, salt and cream of tartar. Pulse that a few times until evenly combined.
Add the chilled coconut oil…
Be sure that your coconut oil is chilled, as this is what will cause your mixture to clump up into all kinds of delicious clusters of goodness.
Pulse the coconut oil in, until the mixture is well combined but still fairly crumbly. Set aside.
Now on to the cherry filling: in a separate bowl combine the tapioca starch, ground cinnamon and salt and mix well. Place the pitted cherries in a large mixing bowl and sprinkle the tapioca mixture all over them.
Toss the cherries around until they are completely covered in the starch mixture.
Transfer the coated cherries to a 9″ square baking dish and pour the maple syrup and vanilla extract over them.
Like I said earlier, I used a half cup of maple syrup in this recipe, but you could very well cut that down to 1/4 cup if you wanted to keep the sweetness level / sugar content on the really low side…
Dump the crumble mixture over the cherries and distribute it evenly across the top with your fingers.
Bake for 50 to 55 minutes until the topping is golden brown and the filling is bubbling around the edges.
Remove the crumble from the oven and allow it to cool for at least 1 hour before serving.
Unless you’re too impatient and enjoy burning your tongue on hot fruit, that is… but I suppose if you were REALLY impatient, you could get away with 30 minutes, without burning yourself.
Any potential leftovers will keep in the refrigerator for up to a week but due to the very firm texture of coconut oil when it’s chilled, this crumble is best served slightly warm. As such, I strongly suggest that you reheat it for a few seconds in the microwave before splurging.
- 1 cup (110g | 3.8oz) sliced raw almonds
- 1 cup (95g | 3.4oz) rolled oats
- 1 cup (115g | 4oz) almond flour
- ½ cup (56g | 2oz) tapioca starch
- ¼ cup (30g | 1oz) coconut flour
- 1 tbsp ground cinnamon
- ½ tsp baking soda
- ½ tsp salt (I use Himalayan salt)
- ¼ tsp cream of tartar
- ¾ cup (165g | 5.8oz) chilled coconut oil
- Preheat your oven to 350°F
- Start by making the crumble: in the bowl of your food processor, combine the sliced almonds, rolled oats, almond flour, tapioca starch, coconut flour, cinnamon, baking soda, salt and cream of tartar. Pulse a few times until evenly combined.
- Add the chilled coconut oil and pulse a few more times until the mixture is well combined but still crumbly. Set aside.
- Now make the cherry filling: in a separate bowl combine the starch, ground cinnamon and salt. Mix well. Place the pitted cherries in a large mixing bowl and sprinkle the tapioca mixture over them. Toss to completely coat the cherries.
- Transfer to a 9" square baking dish and pour in the maple syrup and vanilla extract.
- Dump the crumble mixture over the cherries and distribute it evenly across the top with your fingers.
- Bake for 50 to 55 minutes until the topping is golden brown and the filling is bubbling around the edges. Remove from the oven and allow to cool for at least 1 hour before serving.
- Leftovers will keep in the refrigerator for up to a week but are best served warm; reheat for a few seconds in the microwave.