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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 Crisp (Gluten Free, Paleo + Vegan)

  • Author: Rachel Conners
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 2 to 4 servings 1x


  • 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

  • ½ cup blanched almond flour
  • ¼ cup flaked coconut, chopped into bits
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil, softened, use refined for no coconut flavor
  • 2 tablespoons pecans, chopped


  1. Preheat the oven to 350ºF. Lightly grease a 6” skillet or small baking dish with coconut oil.
  2. In a medium mixing bowl, stir together the cherry halves, maple syrup, tapioca flour, and cinnamon. Pour into the prepared pan.
  3. 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.
  4. 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.