Gluten-Free Almond Black Cherry Crisp
Sweet Black Cherry Dessert
This Gluten-Free Almond Black Cherry Crisp has just the right amount of crunchy sweetness. There is no tartness in this delicious dessert. The almond flour, slivered almonds and shredded coconut have the perfect crunch for this cherry crisp. This dessert is wonderful for any dinner or Holiday meal making it desirable for the whole family. This recipe makes 6 servings.
Picking Out Black Cherries For Gluten-Free Black Cherry Crisp
The labor of pitting cherries is yet to be one of my favorite things to do. On that note, you can use fresh black cherries for those of you that want to use them. There are no adjustments to the measurement. You will still need 4 cups.
I use Trader Joe’s brand of frozen black cherries. I find them to be one of the best brands that I have ever used. The cherries are sweet, large and not swished in the bag. You don’t want swished cherries in the bag because they might have been over ripe when they were frozen. This happens when they lose their integrity of their shape.
How To Make Gluten-Free Black Cherry Crisp
I have used different sized baking dishes for this recipe. Anything smaller then a 9″ will come out very runny. I like a larger pan so that the topping covers more of the spread out fruit. This leaves for more crunch over the fruit. I use a 9″ baking pie dish for this recipe, but you can use a square 9 x 9 baking dish as well. Just oil the dish and set aside to fill.
As for the black cherry filling at the bottom of the pan. I just mix all the ingredients to the filling and pour it in the baking dish. If you don’t like a strong almond flavor use vanilla in this part of the recipe. The almond extract can be a little strong in flavor. It all depends in what kind of flavor you are looking for in this dessert recipe.
The topping is my favorite part. It really is a very compatible combination of sweet and crunchy leading to a really nice texture. I add the almond flour, slivered almonds, shredded coconut and sweetener together and mix well. Then I add the rest of the ingredients (except the coconut oil) adding the extract flavoring last and mix again. Then with a pastry cutter I add the room temperature coconut oil. Blend that in until it is crumbly. It will not all mingle together in clumps so don’t blend it too much. Pour over the black cherries in the baking dish and spread it out evenly.
Baking and Serving Gluten-Free Black Cherry Crisp
Bake this Gluten-Free Black Cherry Crisp at 350 degrees and bake for 40 minutes. The top should be light golden brown in color when it is done.
When serving this dessert you can serve it hot or cold. Top it with your favorite organic cream or organic ice cream. I haven’t tried it yet but maybe an organic chocolate syrup would go well on this dessert. It would be a familiar flavor of a dark forest cake.
This crisp recipe can be made with a variety of fruits or berries. If you are using berries it would make a perfect keto friendly dessert recipe. Especially, if you were using raspberries or blackberries for this recipe. I love to make fruit and berry crisps in the late summer and fall. It is a perfect time to take advantage of all the local farms here in the north of Spokane Washington.
I hope you like this recipe as much as we do. Enjoy!
Gluten-Free Almond Black Cherry Crisp
Equipment
- 1 9" Pie dish or 9"x9" baking dish
- 2 medium size mixing bowls
- 1 Stirring spoon
- 1 Pastry cutter or fork
- 1 Large serving spoon
- 1 Set of measuring cups
- 1 Set of measuring spoons
Ingredients
Black Cherry Mixture
- 4 cups Black Cherries, Frozen or Fresh
- 3 Tbsp Corn Starch
- 1 Tbsp Lemon Juice
- ¼ cup Brown Sugar or Coconut Sugar or Monk Fruit Sweetener
- ½ tsp Almond or Vanilla Extract
Crunch Topping
- 2 cups Almond Flour
- 1 cup Slivered Almonds
- ¾ cup Shredded Coconut
- ½ cup Brown Sugar or Coconut sugar or Monk Fruit Sweetener
- ⅓ cup Coconut Oil, room temperature
- ½ tsp Sea Salt
- 1 tsp Cinnamon
- ½ tsp Almond or Vanilla Extract, optional
Instructions
Black Cherry Mixture
- Pre-heat the oven to 350°
- In a medium bowl put together black cherries, corn starch, lemon juice, sweetener of choice and almond or vanilla extract. Mix it all together well and pour into the 9" greased pie dish or 9"x 9" greased baking dish. Set aside.
- In a medium mixing bowl add together the crunch toppings of almond flour, slivered almonds, shredded coconut and sweetener of choice. Mix it all together then add the sea salt, cinnamon and (optional) almond or vanilla flavoring. Mix together well.
- Add the room temperature coconut oil to the crunch topping mixture and blend it in together with a pastry cutter or fork. It will be crumbly and thats how you want it. When done pour it over the cherries and spread out evenly.
- Bake in the oven for 40 minutes or until it is golden brown in color.
- Serve hot or cold. Top it with your favorite organic cream or organic ice cream.
- Enjoy!