This delicious, gluten free cherry crumble recipe with almonds and quinoa is high in protein, full of fruity goodness and low in sugar. Healthy enough for breakfast but sweet enough to also enjoy as dessert!
How to make cherry crumble recipe
This cherry crumble recipe with almonds is quite low in sugar (only 2 tablespoons, plus a bit of jam), as well as being high in protein, thanks to the quinoa in it.
And it’s super quick and easy to make!
Start by making the cherry filling. Cook the cherries with 1 tablespoon of the sugar for a few minutes squashing the fruit with the back of the spoon until soft and syrupy. Stir in the jam, cooked quinoa and transfer the mixture into your oven dish.
To make the crumble topping combine the ground almonds (almond flour) with the butter and 1 tablespoon of the sugar. Rub the mixture together using your fingertips and the palms of your hands until crumbly. Stir in the almond flakes and scatter the mixture over the fruit mixture. Bake in a preheated oven for 15 minutes.
Equipment you’ll need
- Measuring cup and spoon
- Medium skillet/pan
- Large bowl and spoon
- Medium size pie/casserole oven dish
Cherry crumble with quinoa and almonds
Since I used naturally gluten free quinoa in this recipe I thought it’d be a good idea to keep the entire dish gluten free. I simply used ground almonds, rather than flour, to make the gluten free crisp topping.
The almonds taste SO good with a bit of butter and sugar after only 15 minutes in the oven! Perfectly toasted, crunchy and just delicious with the cherry filling.
- You will save time by cooking the quinoa ahead. Once cooled, you can keep it in the fridge for a couple of days until you are ready to make the recipe.
- I used frozen rather than fresh cherries because the frozen ones 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 (rather than 5 as with frozen) in the pan.
- Freeze the crumble uncooked, covered, for up to 3 months.
More easy crumble recipes
Keep in touch!
How has you cherry crumble turned out for you? Let me know in the comments below, thanks!
Cherry Crumble Recipe with Almonds & Quinoa
- 1 cup cooked quinoa
- 2 cups frozen cherries, pitted
- 1 cup ground almonds/almond flour
- 1/2 cup almond flakes
- 3 tbsp cherry jam/conserve
- 2 tbsp sugar
- 3 tbsp butter, cubed
- Preheat the oven to 400 F/200 C/ gas mark 6. You will need a round, medium oven dish (pie dish).
- Place the frozen cherries with 1 tablespoon of the sugar in a skillet/pan and cook on a high heat for about 5 minutes squashing the fruit with the back of the spoon as it thaws. Remove from the heat, add the cherry jam/conserve and stir. Pour in the quinoa, stir well and transfer the mixture into your oven dish. Set aside
- In a large bowl combine the ground almonds, 1 tablespoon of the sugar, butter and rub the mixture with your fingertips and between the palms of your hands until it's crumbly and the butter has been mixed in well. Add in the almond flakes and stir to combine.
- Scatter the almond mixture over the cherry mixture and bake in the centre of the oven for 15 minutes.Enjoy hot or cold, with a dollop of thick yogurt for breakfast or a bit of whipped cream as a healthier dessert. Or simply on its own.