Easy Cherry Crumble (Gluten-Free, Vegan)

With a rich and sweet cherry filling finished with a crumbly topping, this easy cherry crumble is perfect for using up that summer cherry bounty! It’s a delicious dessert you’ll want to eat all summer long! Totally gluten-free, dairy-free and vegan too.

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Summer Means Cherries!

One of my favorite things in summer is the absolute abundance of ripe, fresh cherries. I mean, few things make me as happy as digging into a big bag of cherries and biting into the sweet fruit, plain and simple.

Juan and I been devouring bag after bag of fresh cherries this summer, and if there any any cherries in the house, they usually don’t last long at all!

And while cherries on their own taste amazing, they are also delicious in baked goods such as our favorite cherry clafoutis and these black forest brownies.

Delicious Fresh Cherry Crumble

Today we’re making a delicious gluten-free crumble with fresh sweet cherries (although frozen cherries would work too).

A beautifully rich and sweet filling cooked in its juices, topped with a crunchy topping that makes you go “yuummmmm….“, you’ll be making this easy cherry dessert the whole summer long!

Why This Recipe Works:

• Simple Ingredients: The ingredients required for making this easy cherry crumble recipe are easily accessible at the local grocery stores (nothing fancy required).
• Easy to Make: Preparing this summer fruit crumble is uncomplicated – toss the cherry filling ingredients together, before making the crumble topping by cutting the butter into the dry ingredients. Then assemble, bake and enjoy this easy dessert that the whole family is sure to love!
• Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this recipe for cherry crumble is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this cherry crumble recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Cherries: I like using fresh cherries when they’re in season, but if you don’t have access to fresh cherries, frozen cherries will work too.
• Cornstarch: Cornstarch helps to bind the cherry filling together, thickens the juices and adds more consistency to the the filling. Alternatively, you can also use tapioca starch or arrowroot starch if you prefer.
• Brown Sugar: I used dark brown sugar, but you can also use cane sugar, light brown sugar, coconut sugar if you like. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Cardamom: I used cardamom pods, but ground cardamom will work just as well. If you find the taste of cardamom too strong, feel free to use less or leave it out directly.
• Cinnamon: I like adding a sprinkle of ground cinnamon, which adds a deeper flavor to the cherry crumble.
• Gluten-Free Flour: I used gluten-free all-purpose flour to keep this recipe gluten-free. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.
• Almond Meal: I used almond meal, but almond flour will work too. Alternatively, you may also use another nut meal (such as cashew meal or hazelnut meal etc).
• Oats: I like using rolled oats, but quick cooking oats will work just as well. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free rolled oats (oats are naturally gluten-free, but because there may be cross-contamination as they are often processed in the same facilities as gluten-containing grains).
• Butter: Make sure you are using cubed, cold butter (you want to butter to be solid when cutting into it so that there are bits of pieces of  I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

How to Make Cherry Crumble (Step by Step):

1. Preheat and Grease

Preheat the oven to 375F. Lightly grease 4 medium ramekins with nonstick cooking spray.

2. Prepare Cherry Filling

Wash the cherries and remove the stems and pits either with a cherry pitter or manually. In a large mixing bowl, combine the pitted cherries with cardamom, ground cinnamon, vanilla extract, lemon zest, cornstarch and sugar.

Mix well and set the cherry mixture aside for a few minutes while you prepare the rest of the ingredients.

3. Prepare Crumble Topping

Mix the gluten-free oats, gluten-free all-purpose flour, brown sugar, almond meal, and cold cubed butter in another large bowl.

Using a pastry cutter or two knives, “cut” the butter into the dry ingredients until you get a crumble mixture that resembles coarse sand.

4. Divide Cherry Filling Between Ramekins

Pour the fruit filling into the prepared ramekins, filling the ramekins almost to the top. Leave some space for the crumble topping.

5. Top with Crumble Topping

Divide the crumble topping evenly over the cherry filling in the ramekins.

6. Bake Until Golden Brown

Place in the oven for 30 to 35 minutes or until the cherry filling bubbles and the crumble topping is golden brown.

7. Sprinkle with Powdered Sugar and Serve

Sprinkle with powdered sugar and serve with a scoop of vanilla ice cream, if desired.

Dish by Dish Tips/Tricks:

• No Fresh Cherries? I like using fresh cherries when they’re in season, but if you don’t have access to fresh cherries, frozen cherries will work too.
• Use Other Fruit: If you want, go ahead and swap out the cherries for other summer fruits such as berries to make mixed berry crumble, peaches for peach crumble, or for apples for apple crumble during the fall etc.
• No Ramekins? If you don’t have individual ramekins, feel free to bake this gluten-free cherry crumble in a cast iron skillet or baking dish instead.
• Storing: To store, place the cherry crumble in an airtight container, or cover with plastic wrap and store in the refrigerator for up to 4 days. Reheat cherry crumble in the oven at 300F for a few minutes to crisp up the crumble again before serving.

Other Gluten-Free Cherry Desserts to Make:

• Cherry Clafoutis (Gluten-Free, Dairy-Free)
• Easy Blackforest Brownies (Gluten-Free, Dairy-Free)
• Cherry Macarons (Gluten-Free, Dairy-Free)

Gluten-Free Desserts to Indulge In:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Easy Cherry Crumble (Gluten-Free, Vegan)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Felicia Lim
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

With a rich sweet cherry filling topped with a crispy topping, this easy cherry crumble is perfect for using up that summer cherry bounty! It’s a delicious dessert you’ll want to eat all summer long! Totally gluten-free, dairy-free and vegan too.

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Ingredients

Units USM Scale 1x2x3x

For the Cherry Filling:

• 2 pounds fresh cherries
• 1 1/2 tablespoons cornstarch
• 1/4 cup brown sugar
• 1 tablespoon lemon zest
• 1/2 teaspoon cardamom
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

For the Crumble Topping:

• 1/2 cup gluten-free all-purpose flour
• 2/3 cup almond meal
• 1/4 cup gluten-free rolled oats
• 1/3 cup brown sugar
• 2/3 cup unsalted dairy-free butter, cold and cubed
• Powdered sugar for sprinkling (optional)
• Dairy-free vanilla ice cream, for accompanying (optional)

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat and Grease: Preheat the oven to 375F. Lightly grease 4 medium ramekins with nonstick cooking spray.
2. Prepare Cherry Filling: Wash the cherries and remove the pits and stems. In a large bowl, combine the pitted cherries with cardamom, ground cinnamon, vanilla extract, lemon zest, cornstarch and sugar. Mix well and set aside for a few minutes while you prepare the rest of the ingredients.
3. Prepare Crumble Topping: Mix the gluten-free oats, gluten-free all-purpose flour, brown sugar, almond meal, and cold cubed butter in a medium bowl. Using a pastry cutter or two knives, “cut” the butter into the dry ingredients until you get a mixture that resembles coarse sand.
4. Divide Cherry Filling Between Ramekins: Pour the cherry filling into the prepared ramekins, filling the ramekins almost to the top. Leave some space for the crumble topping.
5. Top with Crumble Topping: Divide the crumble topping evenly over the cherry filling in the ramekins.
6. Bake Until Golden: Place in the oven for 30 to 35 minutes or until the cherry filling bubbles and the crumble topping is golden.
7. Sprinkle with Powdered Sugar and Serve: Sprinkle with powdered sugar and serve with dairy-free vanilla ice cream, if desired.

Notes

Cherries: I like using fresh cherries when they’re in season, but if you don’t have access to fresh cherries, frozen cherries will work too.

Cornstarch: Cornstarch helps to bind the cherry filling together, and adds more consistency to the the filling. Alternatively, you can also use tapioca starch or arrowroot starch if you prefer.

Brown Sugar: I used dark brown sugar, but you can also use cane sugar, light brown sugar, coconut sugar if you like. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Cardamom: I used cardamom pods, but ground cardamom will work just as well. If you find the taste of cardamom too strong, feel free to use less or leave it out directly.

Cinnamon: I like adding a sprinkle of ground cinnamon, which adds a deeper flavor to the cherry crumble.

Gluten-Free Flour: I used gluten-free all-purpose flour to keep this recipe gluten-free. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.

Almond Meal: I used almond meal, but almond flour will work too. Alternatively, you may also use another nut meal (such as cashew meal or hazelnut meal etc).

Oats: I like using rolled oats, but quick cooking oats will work just as well. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free rolled oats (oats are naturally gluten-free, but because there may be cross-contamination as they are often processed in the same facilities as gluten-containing grains).

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Storing: To store, place the cherry crumble in an airtight container, or cover with plastic wrap and store in the refrigerator for up to 4 days. Reheat cherry crumble in the oven at 300F for a few minutes to crisp up the crumble again before serving.

• Prep Time: 15 mins
• Cook Time: 40 mins
• Category: Desserts
• Method: Baking
• Cuisine: American