This Grain-Free Cherry Crisp is the summer dessert you’ll crave year-round! With a golden, crunchy topping and naturally sweet cherries, this gluten-free, vegan, and paleo cherry crisp is a nourishing twist on the classic. It’s the kind of treat where one spoonful turns into five—and suddenly, the pan is empty.

This Cherry Crisp has an irresistible grain-free crumble topping that will have your spoon diving in for more! It's a gluten-free, paleo, and vegan dessert that can be enjoyed all year round.

Cherry season is short but oh-so-sweet, and this crisp is the best way to celebrate it. Whether you’re lucky enough to snag fresh cherries at the farmers market or reach into your freezer, this easy gluten-free cherry crisp brings out the best of cherry flavor, without being overly sugary or artificial.

At the start of cherry season, my boyfriend swore he didn’t like cherries. One bite of this crisp and… let’s say the pan was empty before the day ended. Turns out, real cherries—not that bright red goo from a can—are a total game-changer.

What Makes This Healthier Cherry Crisp Special

  • Lightly sweetened: Just a touch of maple syrup lets the cherries shine.
  • Naturally grain-free: No oats here! We use chopped flaked coconut for that craveable crumble texture.
  • Simple ingredients: Made with almond flour, pecans, coconut oil, and cinnamon.
  • Paleo & Vegan: No gluten, no dairy, no refined sugar—just real, whole-food goodness.
This Cherry Crisp has an irresistible grain-free crumble topping that will have your spoon diving in for more! It's a gluten-free, paleo, and vegan dessert that can be enjoyed all year round.

Ingredients You’ll Need

For the filling:

  • Fresh or frozen cherries (pitted and halved)
  • Maple syrup
  • Arrowroot starch or tapioca starch
  • Ground cinnamon

For the topping:

  • Unsweetened flaked coconut (chopped to mimic oat texture)
  • Almond flour
  • Chopped pecans
  • Maple syrup
  • Coconut oil

💡 Tip: Hate coconut? Try sliced almonds or even gluten-free oats (if not strict paleo) for the same crunch.

This Cherry Crisp has an irresistible grain-free crumble topping that will have your spoon diving in for more! It's a gluten-free, paleo, and vegan dessert that can be enjoyed all year round.

How to Make Gluten-Free Cherry Crisp

  1. Prep the cherries: Toss them with a bit of maple syrup, starch, and cinnamon.
  2. Mix the crumble topping: Combine chopped coconut flakes, almond flour, pecans, maple syrup, and melted coconut oil until the mixture is crumbly.
  3. Assemble: Spread the cherries evenly in a baking dish and sprinkle the topping over them.
  4. Bake: Until the fruit is bubbling and the topping is golden brown.

Add a scoop of paleo vegan vanilla ice cream or a dollop of whipped coconut cream and dig in!

Make-Ahead & Storage Tips

Freezer-friendly: Freeze unbaked or baked crisp (let it cool completely) in an airtight container for up to 2 months.

Make ahead: You can prepare the crumble topping a day in advance and store it in the fridge.

Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven at 350ºF until warm.

This Cherry Crisp has an irresistible grain-free crumble topping that will have your spoon diving in for more! It's a gluten-free, paleo, and vegan dessert that can be enjoyed all year round.

FAQ

Can I Use Frozen Cherries?
Yes, frozen cherries work beautifully here. No need to thaw—toss them with the filling ingredients and bake as directed. Bonus: no cherry-pitting mess.

Can I make this cherry crisp nut-free?
Yes! To make this cherry crisp nut-free, swap the almond flour for sunflower seed flour and use pumpkin seeds or extra coconut flakes in place of pecans.

What’s the best way to pit cherries without a cherry pitter?
You can use a sturdy straw, chopstick, or even a metal pastry tip to push the pit out. It’s a little messier, but it gets the job done!

Can I use other fruit instead of cherries?
Absolutely. This recipe works well with blueberries, blackberries, sliced peaches, or a combination of these fruits. Adjust the sweetness depending on the fruit’s natural sugar level.

How do I keep the topping crispy after storing?
Reheat leftovers in the oven at 350ºF for 10–15 minutes to re-crisp the topping. The microwave tends to make it soft.

Can I prepare this ahead of time for a party?
Yes! Assemble the entire crisp (unbaked) up to 1 day in advance and refrigerate. Bake fresh before serving for the best texture.

This Cherry Crisp has an irresistible grain-free crumble topping that will have your spoon diving in for more! It's a gluten-free, paleo, and vegan dessert that can be enjoyed all year round.

Feeling the cherry love?! You need to try these cherry-filled treats…

This Cherry Crisp has an irresistible grain-free crumble topping that will have your spoon diving in for more! It's a gluten-free, paleo, and vegan dessert that can be enjoyed all year round.
Rachel Conners

Gluten-Free Cherry Crisp

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This Grain-Free Cherry Crisp is the summer dessert you’ll crave year-round! With a golden, crunchy topping and naturally sweet cherries, this gluten-free, vegan, and paleo cherry crisp is a nourishing twist on the classic. It’s the kind of treat where one spoonful turns into five—and suddenly, the pan is empty.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 2 to 4 servings

Ingredients
 

  • 10 ounces dark cherries, pitted and halved, I used fresh, but frozen can be used if fresh are unavailable
  • 1 tablespoon maple syrup
  • 1 tablespoon tapioca flour
  • ½ teaspoon cinnamon

For the crisp

Instructions
 

  • Preheat the oven to 350ºF. Lightly grease a 6” skillet or small baking dish with coconut oil.
  • In a medium mixing bowl, stir together the cherry halves, maple syrup, tapioca flour, and cinnamon. Pour into the prepared pan.
  • In the same bowl, combine the almond flour, flaked coconut, maple syrup, coconut oil, and pecans. Stir until the dry ingredients are completely moistened and then crumble evenly over the fruit.
  • Place on a baking sheet and bake for 35-40 minutes, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream or coconut whipped cream.
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