This easy Cherry Crisp is made with fresh sweet cherries and a buttery almond flour crisp topping. Naturally gluten free, dairy free and paleo, it’s the perfect summer dessert ready in about an hour!
I’ve always had a total weak spot for cherries! As in, I literally cannot go to the grocery store during cherry season without buying way more than I need!
Cherries have just always been my ultimate “signal” that summer is ON, beginning from about the age of 4 or 5 when I was finally allowed to eat cherries (darn pits!) I remember thinking they were the most delicious fruit I’d ever eaten.
If you’re looking for the perfect cherry crisp, this recipe is hard to beat! Juicy fresh cherries are tossed with just a touch of maple sugar, vanilla and lemon juice, then topped with a buttery almond flour crumble that bakes up crisp and golden.
Unlike many cherry crisp recipes, this one is naturally gluten free, dairy free and paleo without sacrificing flavor or texture. The sweet cherry filling becomes thick and jammy while the crunchy topping stays crisp, making every bite the perfect balance of fruit and crumble.
Whether you’re making it for cherry season, a summer barbecue or an easy weeknight dessert, this cherry crisp is simple to prepare and absolutely delicious served warm with a scoop of vanilla ice cream.
Why You’ll Love This Cherry Crisp
This Cherry Crisp is everything you want in an easy summer dessert. Sweet, juicy cherries bake into a thick, jammy filling beneath a buttery almond flour crisp topping that’s crisp around the edges and tender in the center. It’s simple enough for a weeknight dessert but impressive enough to serve for summer gatherings and holidays.
Unlike traditional cherry crisp recipes, this version is naturally gluten free, grain free, dairy free and paleo. The topping is made with almond flour, chopped almonds and coconut instead of oats, creating plenty of crunch and rich flavor without any refined flour.
You’ll love that this recipe:
- Uses fresh sweet cherries.
- Has a crisp, buttery topping made without oats.
- Is naturally gluten free, dairy free and paleo.
- Comes together with simple pantry ingredients.
- Is delicious served warm with vanilla ice cream.
Ingredients You’ll Need
This recipe is made with just a handful of simple ingredients that let the fresh cherries shine!
For the Cherry Filling
Fresh sweet cherries are the star of this recipe. Maple sugar lightly sweetens the fruit while lemon juice brightens the flavor and arrowroot starch thickens the juices into a rich, jammy filling as the crisp bakes. A splash of vanilla rounds everything out.
For the Almond Flour Crisp Topping
The crisp topping combines almond flour, chopped almonds and shredded coconut for plenty of texture and crunch. Maple sugar adds just the right amount of sweetness while cinnamon and vanilla bring warm flavor. Coconut oil holds everything together and bakes into a beautifully golden topping.
How to Make Cherry Crisp
This recipe comes together in just a few easy steps.
- Prepare the crisp topping by combining all of the topping ingredients until the mixture is crumbly. Chill it in the refrigerator while you prepare the filling.
- Toss the cherries with the maple sugar, arrowroot starch, lemon juice and vanilla until evenly coated.
- Spread the cherry filling into your baking dish, then crumble the topping evenly over the fruit.
- Bake until the topping is golden brown and the cherry filling is bubbling around the edges.
- Let the crisp cool for about 15 minutes before serving so the filling has time to thicken.
Serve warm with vanilla ice cream or coconut vanilla ice cream for the ultimate summer dessert.
Tips for the Best Cherry Crisp
- Use ripe, sweet cherries for the best flavor.
- Pit and halve the cherries so they cook evenly.
- Refrigerating the topping before baking helps it stay crisp and crumbly.
- Bake until the filling is bubbling all around the edges, not just in the center.
- Allow the crisp to cool for at least 15 minutes before serving so the filling thickens properly.
- If using coconut sugar, expect the topping to bake up a bit darker than if using maple sugar.
How to Pit Cherries
I highly recommend grabbing a cherry pitter on Amazon to make all your cherry-baking experiences way more pleasant and less messy. If you don’t have one though, a chopstick or straw works well too to get those pits out! Simply press through the stem end of each cherry to push the pit out the opposite side.
Once pitted, cut the cherries in half so they cook evenly and release their juices, creating a thick, jammy filling. Fresh sweet cherries, such as Bing cherries, are my favorite for this recipe because they’re naturally sweet and require very little added sugar.
Variations
This recipe is easy to customize depending on what you have on hand.
- Add 1/4 teaspoon almond extract for a classic cherry-almond flavor.
- Stir sliced almonds into the topping for even more crunch.
- Add a little lemon zest to brighten the filling.
- Use frozen cherries if fresh aren’t available. Thaw and drain them well before using.
- Serve with whipped coconut cream instead of ice cream for a lighter dessert.
Serving Suggestions
Cherry Crisp is best served slightly warm while the filling is still soft and bubbly.
Try serving it with:
- Vanilla ice cream
- Coconut vanilla ice cream
- Whipped coconut cream
- A dollop of Greek yogurt for brunch
- Extra fresh cherries on the side
It’s perfect for summer cookouts, family dinners, Fourth of July celebrations or anytime fresh cherries are in season.
Storage Tips
Store leftover Cherry Crisp covered in the refrigerator for up to 4 days.
To reheat, warm individual servings in the microwave or place the baking dish in a 325°F oven until heated through.
You can also freeze the baked crisp for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQ
Can I use frozen cherries?
Yes. Thaw and drain them well before mixing with the filling ingredients to prevent excess liquid. You may also need an extra teaspoon of arrowroot starch if the cherries are especially juicy.
Do I have to pit the cherries?
Yes. Pitting the cherries makes the crisp much easier and safer to eat. A cherry pitter is the fastest option, but you can also use a chopstick or sturdy straw if needed.
Why is my cherry crisp runny?
The filling needs enough starch, time to bubble in the oven, and about 15–20 minutes to cool after baking. As it rests, the juices continue to thicken into a jammy filling.
Can I make cherry crisp ahead?
Yes. Assemble the crisp several hours ahead and refrigerate until ready to bake, or bake it completely and gently reheat before serving.
Can I freeze cherry crisp?
Yes. Freeze baked cherry crisp for up to 3 months. Thaw overnight in the refrigerator and warm in a 325°F oven until heated through.
What’s the difference between a crisp and a crumble?
A crisp traditionally includes oats or nuts that become crunchy as they bake, while a crumble has a softer streusel topping. This recipe uses almonds and almond flour to create a crisp topping without oats, making it naturally gluten free and paleo.
Can I use tart cherries?
Absolutely. If using sour cherries, increase the maple or coconut sugar slightly to balance their tartness.
If you’re looking for an easy homemade dessert that celebrates fresh summer cherries, this Cherry Crisp is one you’ll make again and again!
The juicy fruit filling and buttery almond flour topping come together with simple pantry ingredients for a dessert that’s every bit as comforting as the classic version while still being gluten free, dairy free and paleo.
If you make this recipe, I’d love to hear how it turned out! Leave a comment and rating below, and if you share it on Instagram, tag me so I can see your beautiful cherry crisp.
I know you’re going to love this classic summer treat – get your aprons on (cherries stain!) because we’re ready to go – let’s bake!
Want More Healthy Summer Desserts? Try One of These!
Strawberry Cheesecake Ice Cream
Paleo + Keto Vanilla Ice Cream
Fresh Cherry Crisp {Gluten Free, Paleo}
This easy Cherry Crisp is made with fresh sweet cherries and a buttery almond flour crisp topping. Naturally gluten free, dairy free and paleo, it's the perfect summer dessert ready in about an hour!
Ingredients
Filling:
- 1 1/2 lbs cherries pitted and halved (I used dark sweet cherries)
- 1/4 cup maple sugar or coconut sugar
- 2 tablespoons + 1 teaspoon arrowroot starch or tapioca
- 2 teaspoons pure vanilla extract
- 1 tablespoon lemon juice
Topping:
- 1/4 cup maple sugar or coconut sugar*
- 1 cup blanched almond flour
- 2/3 cup almonds raw
- 1/2 cup shredded coconut unsweetened
- 1/4 cup + 2 tablespoons coconut oil soft but solid
- 1 teaspoon pure vanila extract
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
Instructions
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Preheat your oven to 350 degrees. You’ll need a 9” pie or baking dish for the crisp (8” should be fine too, or you can also use 2 small 5” dishes.)
Topping:
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You can either mix the topping by hand or use a food processor to make it a bit easier.
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Chop or process the almonds until they resemble crumbs with larger pieces.
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Add in the almond flour, maple or coconut sugar, unsweetened coconut, vanilla, cinnamon and sea salt.
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Stir or pulse in the coconut oil until the mixture is crumbly/slightly pasty but don’t overmix. Place the topping mixture in the refrigerator while you prep the filling.
Filling:
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Place the prepared cherries in a large bowl and add the lemon juice, vanilla, maple or coconut sugar, arrowroot starch and stir to fully combine.
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Transfer the cherry mixture to your prepared baking dish. Remove the topping from the fridge and crumble all over the cherries. Bake in the preheated oven for about 45 minutes or until topping is golden brown and filling is bubbly. Check at 40 minutes since oven temperatures vary.
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Serve warm or at room temp topped with coconut vanilla ice cream, if desired. Store any leftovers in the refrigerator (without ice cream) and reheat slightly in the oven to warm before serving again. Enjoy!
Recipe Notes
*Coconut sugar will work well but will cause the topping to appear darker than pictured.
Nutrition
Nutrition facts per serving (0 g)
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Sounds delicious, definitely making this! Would you freeze before baking or after? Thanks!
This sounds delicious! If I don’t have almond flour…would anything else work? Thanks!
Hey Lindsay!…If you have hazelnuts in the house…by ALL means use those with cherries…perfect flavour profile/marriage!!! I’m going to give this a shot myself!!!
Another homerun!!! Made this cherry crisp for our 4th of July celebration and it was a huge hit!!! Your recipes never disappoint! So easy to make and next time I make it, I will heed your advice and bake in smaller pie dishes and freeze one. I cannot tell a lie…I had some for breakfast! ?
Yay! Thrilled you all loved this one 🙂
Hi! I know this is an old recipe, and I’ve made it several times- it is DELICIOUS! My husband loves blackberries, and I would love to make this crisp for Father’s Day tomorrow using blackberries instead of cherries. Do you think that would work? Is there anything I would need to change in the recipe?
Have you ever made this with frozen cherries
I have only made it with frozen cherries because I’ve been making it in the fall and I had a 4 lb bag of frozen cherries already. Next time I’ll try it with apples since they are in season.
That’s what I’m wondering. I have a big bag of organic frozen cherries.
About how many cups does the almonds make after being chopped?
This is perfect for the 4th of July!! Thank you for sharing, I’m trying it this week.
Tastes amazing with vanilla coconut ice cream. I loved finding this recipe to utilize our spring cherry harvest.
Hello! Do you think defrosting frozen cherries would work? Unfortunately cherries are not in season at the moment. Thank you!
This was a popular dessert at a fancy birthday dinner I attended recently. The birthday person requested something gluten, dairy and sugar free. Tall order for dessert. But wtf, it’s grain free too. Every morsel was consumed or went home with our friends. I wondered what she meant by “sugar free”. Refined sugar? What sweetener was OK? I asked if a little raw coconut sugar was OK and was told it was. I used about half of what the recipe called for.
The second time I made this I used a pastry blender to mix the dry ingredients because I didn’t want to break up the chopped nuts. (I used some walnuts and some almonds.) I ran low on coconut oil so I used mostly ghee and a little coconut oil. Very yummy. I used frozen pitted sweet dark cherries both times. I used vanilla bean powder since it’s easier to mix with these ingredients.
Delicious recipe, and easy to make. Thank you.