Cherry Crumble Recipe – Gluten-Free, Lactose-Free, Refined Sugar-Free
This healthy take on the classic cherry crumble is made with fresh or frozen cherries, almond pulp, and coconut. It's gluten-free, dairy-free, and refined sugar-free recipe is wholesome, fruity, and perfect for dessert lovers.
Equipment
Ingredients
For the base:
- 200 g Cherries fresh or frozen pitted
- 4 tbsp Maple syrup
- 1 tbsp Tapioca starch or cornstarch/arrowroot
- 1 tbsp Lemon juice fresh
- 1 tsp Vanilla bean paste
For the topping:
- 100 g Almond pulp or almond meal/almond flour
- 100 g Desiccated coconut
- 50 g Coconut oil
- 50 g Date paste
- 40 g Almonds
Instructions
- Preheat oven to 175°C (350°F).
- In a bowl, mix cherries, maple syrup, tapioca starch, lemon juice, and vanilla paste. Divide evenly into 4 ceramic pie dishes.
- In another bowl, combine almond pulp, desiccated coconut, coconut oil, date paste, and chopped almonds. Mix until crumbly.
- Spread the topping over the cherries, pressing lightly.
- Bake for 35–40 minutes until the topping is golden and the cherries are bubbling.
- Cool slightly before serving warm.
Notes
Swap almond pulp with almond flour if needed.
Use sunflower or pumpkin seeds instead of almonds for a nut-free option.
Best served with coconut yoghurt or lactose-free vanilla ice cream.
Store leftovers in the fridge for up to 3 days. Reheat to crisp up.
YourDani x x
Nutrition
Calories: 310kcalCarbohydrates: 29gProtein: 5gFat: 19gFiber: 6g
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