Gluten-Free Sour Cherry Crisp: 5-Star Summer Dessert

Oh, the joy of summer desserts! Nothing beats that perfect mix of tart and sweet, especially when it’s tucked under a crunchy gluten-free topping you can’t resist digging into. My gluten-free sour cherry crisp is the dessert I dream about all year—those juicy cherries bubbling away, their tang softened just enough by coconut sugar, while the oat-nut crumble crisps up golden and irresistible. It all started when I tweaked my grandma’s classic recipe to make it gluten-free. Now, it’s a summer staple at my house, and I promise, nobody will guess it’s gluten-free (or dairy-free, if you swing that way!). Rustic, simple, and packed with flavor—this is the kind of dessert you’ll make again and again.

Why You’ll Love This Gluten-Free Sour Cherry Crisp

Trust me, this crisp is about to become your go-to summer dessert – and here’s why:

• Naturally gluten-free (just double-check those oat labels!) with a topping that crunches like the real deal
• Easily dairy-free when you use coconut oil – nobody will ever guess it’s missing butter
• Those tart cherries balance perfectly with the cozy cinnamon-spiced topping – your taste buds won’t know what hit ’em
• Simple enough for weeknights but fancy enough for company (I’ve served this at dinner parties and gotten recipe requests every time)
• Works beautifully with meal planning – bake ahead and reheat when those summer fruit cravings strike
• The oat-nut mixture is so good, I sometimes make extra to sprinkle over gluten-free meal delivery breakfast bowls

Seriously, this crisp proves gluten-free desserts don’t mean missing out – they mean discovering new favorites!

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Ingredients for Gluten-Free Sour Cherry Crisp

Gathering the right ingredients is half the magic! Whether you’re using fresh-picked cherries or frozen ones from last summer’s haul (no shame – I keep bags in my freezer year-round), these simple components come together for the most heavenly crisp. A quick tip before we begin – always check labels for gluten-free certification, especially on oats.

For the Filling

• 4 cups sour cherries – pitted (fresh or frozen both work, but you’ll need to thaw frozen ones first)
• 1/2 cup coconut sugar – this gives that deep caramel note I love, but maple sugar works too for sugar-free meal planning
• 1 tbsp lemon juice – just a squeeze brightens everything up beautifully

Pro tip: If your cherries are extra tart (like my neighbor’s tree produces), add an extra tablespoon of sugar. Taste as you go!

For the Topping

• 1 cup gluten-free oat flour – certified GF oats ground finely (I whiz mine in the blender)
• 1/2 cup almond flour – adds richness and helps bind everything
• 1/2 cup rolled oats – the old-fashioned kind, not quick oats
• 1/4 cup chopped nuts – walnuts are my favorite, but pecans or almonds work great too
• 1/4 cup maple syrup – the real stuff, not pancake syrup
• 1/4 cup coconut oil – melted but not hot (for dairy-free)
• 1 tsp cinnamon – because every good crisp needs warmth
• 1/4 tsp salt – just enough to balance the sweetness

How to Make Gluten-Free Sour Cherry Crisp

Alright, let’s get baking! This crisp comes together so easily – even on busy summer evenings when you’d rather be outside than stuck in the kitchen. I’ll walk you through each step, including my favorite trick for that perfect crispy-but-not-burnt topping. Whether you’re using a trusty 9×13 baking dish or my beloved 10-inch cast iron skillet (which gives magical edge-crisping), you’re about to make magic happen.

Step 1: Prepare the Filling

First things first – preheat your oven to 375°F (190°C). Now toss those gorgeous cherries (thawed if frozen) with the coconut sugar and lemon juice in a big bowl. The sugar will start pulling out the cherry juices almost immediately – that’s good! If you’re going sugar-free for your meal planning, swap in 1/3 cup maple syrup or honey instead. Let this sit while you make the topping – the flavors will mingle beautifully.

Step 2: Make the Topping

In another bowl, whisk together the oat flour, almond flour, oats, chopped nuts, cinnamon and salt. Pour in the maple syrup and melted coconut oil – I like to use a fork to mix until everything looks like damp sand with some delightful clumps. You want it to hold together when pinched, but not be soggy. Pro tip: If it seems too dry, add a teaspoon of water at a time until it reaches that perfect texture.

Step 3: Assemble and Bake

Pour your cherry mixture into your baking dish or skillet – no need to grease it. Sprinkle the topping evenly over the fruit, leaving some bigger clumps for extra crunch. Bake for 30-35 minutes until the juices are bubbling like crazy and the topping turns that perfect golden-brown. If using a skillet, it might cook 5 minutes faster – just keep an eye on it! For extra even browning, I sometimes give the pan a quick rotation halfway through baking. Let it cool for at least 10 minutes before serving – I know it’s hard to wait, but those juices need time to thicken!

Tips for the Best Gluten-Free Cherry Crisp

After making this crisp more times than I can count (and taste-testing every variation), I’ve picked up some game-changing tricks you’ll love:

• Cherry pitting hack: Use a chopstick! Just poke it through the stem end and the pit pops right out. Way faster than those fancy gadgets collecting dust in my drawer.
• Oat flour blends: I swear by half oat flour, half almond flour – it gives the perfect crisp-tender balance. Bob’s Red Mill GF oat flour never lets me down.
• Sweetness control: For keto meal plans, swap coconut sugar with monk fruit blend (1:1 ratio) and use just 2 tbsp maple syrup in the topping.
• Fruit prep shortcut: If you’ve got a sous-vide precision cooker, try vacuum-sealing cherries with the sugar for 1 hour at 135°F – it intensifies their flavor beautifully!

Remember: Gluten-free baking is all about playing with textures. If your first batch isn’t perfect, just crumble it over coconut yogurt and call it breakfast – no one will complain!

Serving and Storing Your Sour Cherry Crisp

Oh, the serving part is my favorite – that moment when you scoop into the crisp and hear that perfect crunch! I always serve this warm with a big dollop of coconut yogurt (my local brand is so creamy it’s almost sinful) or dairy-free vanilla ice cream. For breakfast lovers – yes, I said breakfast – leftover crisp pairs shockingly well with Greek yogurt if you’re not dairy-free.

Storage is a breeze too! Let the crisp cool completely, then cover tightly. It keeps beautifully in the fridge for 3 days – just reheat individual portions in the microwave for 15-20 seconds. For longer storage, wrap slices in parchment and freeze for up to a month. Busy week? Thaw overnight in the fridge or pop frozen right into a 350°F oven for 15 minutes. Honestly, I always double the recipe and stash one in the freezer – it’s saved me when unexpected guests drop by! Pro tip: The toppings from some gluten-free meal delivery services make excellent quick crumbles when you’re in a pinch.

Gluten-Free Sour Cherry Crisp FAQs

Nutritional Information

For those counting macros or just curious, here’s the breakdown per serving of this glorious gluten-free cherry crisp (because let’s be real – we’re eating dessert, but it’s nice when it’s actually good for you too!):

• Calories: 280
• Fat: 12g (6g saturated)
• Carbs: 38g (4g fiber, 18g sugar)
• Protein: 4g
• Sodium: 100mg

Remember, values are estimates and will vary based on your specific ingredients and brands. For those on weight loss programs or using Ozempic, you can easily swap in sugar alternatives – I’ve had readers rave about monkfruit blend with great results! Either way, this crisp is a treat you can feel good about.

Share Your Gluten-Free Dessert Creations

I’d love to see your take on this sour cherry crisp! Did you try it with different nuts? Maybe toss in some dark chocolate chips? Snap a pic of your masterpiece and share it on Pinterest – I’m always looking for new gluten-free inspiration (find me @SophiasGlutenFreeEats). Your creative twists might just end up in my next recipe!

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