Cherry Crumble (Gluten Free)

This sweet and tangy Cherry Crumble comes with a crispy oat-and-almond topping and makes a delicious lazy weekend brunch or even dessert! Easy to make, ready in under 45 minutes!

Love crumbles? Try my vegan plum crumble recipe!

This Cherry Crumble is a combination of contrasting flavours that work together fantastically! The sweet and tangy cherries taste absolutely delicious with the nutty almond topping. The crumble mixture contains a lot of natural sweetness from the almonds so you won't need to add very much sugar.

This cherry crumble recipe is naturally gluten free, low in sugar but high in fibre and protein - perfect for breakfast as well as dessert!

Cherry crumble ingredients and substitutions

• Cherries

Use fresh or frozen. I used frozen cherries for convenience - they are pitted! Plus you can make this recipe whenever you like, not necessarily when cherries are in season! They also release lots of moisture as they cook so it's easy to turn them into a quick cherry compote in a pan. 

• Cherry jam

The cherry jam adds depth and sweetness to the crumble filling and intensifies the cherry flavour (I also used this concept in my apple crumble recipe). It also thickens the mixture so you don't need to use too much cornstarch. You can use 2 tablespoons of sugar/maple syrup or honey instead of the jam if desired.

• Crumble topping

I used a combination of almond flour, oats as well as flaked almonds for more texture. The topping contains a moderate amount of butter (use plant-based spread for a vegan option) and only 2 tablespoons of sugar!

Top tip

You can also use this whole grain crumble topping in this recipe (if you don't need it to be gluten free).

Step-by-step recipe instructions

Preheat the oven to 375 F/ 190 C/ gas mark 5.  You will need a medium sized oven dish (approx. 5 cm deep).

1.Cook cherries: Start by making the cherry filling.  In a skillet/pan cook the cherries for 3-5 minutes squashing the fruit with the back of a spoon a little to help it release lots of juice.  Stir in the jam and flour and cook for another minute or so until the mixture starts bubbling up.

2. Pour the mixture into your oven dish.

3. Make crumble topping: To make the crumble topping combine the ground almonds with the oats, butter and sugar. 

4. Mix crumble ingredients: Rub together using your fingertips and the palms of your hands until crumbly (you can use a food processor to do this).  Stir in the almond flakes.

5.  Assemble and bake crumble: Scatter the mixture over the fruit (do not press down).  Bake in the centre of the oven for 25-30 minutes until golden brown.

6. Remove from the oven and serve immediately.

How to serve cherry crumble

• For Breakfast: serve it hot either on its own or with a dollop of yogurt (try these flavoured yogurt varieties).
• For dessert: with a scoop of vanilla or chocolate ice cream, custard (creme anglaise) or whipped cream.

Other ingredients you can use

Cherries taste delicious with lots of ingredients which can be incorporated into this recipe.

• Citrus: add lemon zest into the filling mixture.
• Cocoa powder: add 2 teaspoons into the filling for more depth of flavour.
• Other fruit: such as peaches, plums, nectarines, apricots or berries (use in combination with the cherries).
• Spice: such as cinnamon, pumpkin spice or vanilla/almond extracts (add a small amount into the filling mixture if desired).

Top tips

• I used frozen rather than fresh cherries because frozen come already pitted! But if you prefer to use fresh cherries and don't mind spending a little extra time removing the stones that's absolutely fine too.  They will probably only need about 3 minutes in the pan (rather than 5 as with frozen).
• You can make the crumble topping by hand or in a food processor.
• You can prepare the crumble ahead and refrigerate for several hours before popping in the oven (ensure the filling has cooled before covering with the crumble mixture).
• I used ordinary rolled oats but you can use jumbo rolled oats for a coarser crumble.
• You can add seeds into the crumble topping mixture such as sunflower, chia and/or flaxseed.
• Best served hot. Leftovers can be refrigerated, covered, for up to 3 days. Reheat individual portions in the microwave.
• Freeze the crumble uncooked, covered, for up to 3 months.

More cherry recipes to try

• Cherry Compote Overnight Oats
• Beet Smoothie with Cherries
• Black Forest Cheesecake Tart

Check out also these other delicious breakfast and healthy dessert recipes!

Keep in touch!

How has this easy cherry crumble turned out for you? Let me know in the comments below, thanks!

Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

Recipe