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.