This Paleo Cherry Crisp is an easy, delicious option for a summer dessert or holiday treat. It’s simple to make and gluten-free, dairy-free, grain-free, egg-free, plant-based + vegan, with nut-free options. The perfect dessert for your allergen-friendly table!
Why we love it
Our Paleo Cherry Crisp takes only 15 minutes of hands-on prep. It includes an EASY cherry pie filling you will want to make again and again. You may not have heard of almond extract, but trust me – it adds such a great flavor to the filling. I highly recommend including it!
We have a cherry tree that exploded this year, so I needed to come up with cherry recipes pronto. As such, I used fresh cherries for this recipe. But you can use frozen pitted cherries as well, to make this all year round!
Plus, it’s not only simple to make but presents beautifully. All the flavor of a cherry pie without all the work! Also, it makes a 9×13 pan that feeds a crowd. And, the beautiful red color is perfect for Memorial Day, July 4th, Labor Day and Christmas.
Tips and Tricks
- You can make the cherry filling for this Paleo Cherry Crisp ahead of time. Store it in the fridge for up to 1 week or the freezer for up 3 months.
- Pitting cherries is a TASK. I highly recommend using a cherry pitter. There is no way I would want to make this by hand-pitting cherries. I snag a cheap cherry pitter from Amazon HERE and was so glad I did! Worked great and made the task fun (which meant I could then task it to my kids – ha!)
- We love it topped with my Paleo Vanilla Ice Cream. I mix it up and put it in the ice cream maker while the cherry crisp cooks. Then they are ready to eat at about the same time!
- Cherries – Use whatever cherries work best for you! Fresh is great, but frozen works too if that’s more accessible (plus they are usually already pitted!).
- Coconut sugar – I get my coconut sugar most affordably from the bulk bins at Winco. When I buy it online, here (1.5 pounds) or here (5lbs, cheaper but in bulk) are the one I get from Amazon. You can also use maple sugar or monk fruit sugar. Monk fruit is a great lower carb option.
- Potato or arrowroot starch – These Paleo flours or starches at like cornstarch to thicken the cherry filling. I find potato starch in the Winco bins or on Amazon and arrowroot on Amazon. I don’t recommend tapioca flour, as it gives the filling a tacky result
- Almond extract – I find this in the baking aisle by the vanilla. Optional, but highly recommended – such a delicious touch!
- Almond flour – (See recipe notes for nut-free option) I prefer “super-fine” almond flour to get the best texture. I like this one from Blue Diamond I can get at Sam’s Club or Amazon.
- Coconut flour – Be sure to include both almond flour and coconut flour to get the right texture on the crust. Both are unique in how they behave! Coconut flour is usually pretty easy to find at Walmart or on Amazon.
- Oil – Use whatever oil works for you. I prefer light-tasting olive oil or coconut oil so the flavor will work well with a dessert.
- Maple syrup – Grab 100% pure maple syrup to avoid highly processed added sugars.
Paleo Cherry Crisp
- 5 cups pitted fresh or frozen cherries
- 2/3 cups coconut sugar can sub maple sugar or granulated monk fruit sugar
- 2/3 cups + 3 tbsp water, divided
- 3 tablespoon potato or arrowroot starch
- 1 teaspoon almond extract optional, but highly recommended!
- 2 1/2 cups almond flour see notes for nut-free option
- 1/3 cup coconut flour
- 1/2 cup extra light tasting olive oil or melted coconut oil
- 1/2 cup maple syrup
- Preheat oven to 350 degrees. Have ready a 9x13 pan (can also use a 11x7).
- In a medium pot over medium heat on the stove, add the pitted cherries, sugar, and 2/3 cup water. Cook over medium heat, stirring occasionally, for 10 minutes or until cherries are tender and sauce is boiling.
- In a separate small bowl, stir together the starch and 3 tablespoons water to create a slurry. Make sure it's well combined.
- While stirring, add the slurry mixture to the cherries. Keep stirring to help the slurry not clump. Stir continuously until mixture thickens, about 2-3 minutes. Once thickens, remove from heat and stir in almond extract, if using. Pour into the baking pan.
- In a medium bowl, combine all the crisp topping ingredients until well combined. Crumble over top of the cherries in the pan.
- Bake at 350 for 25-30 minutes or until topping is lightly browned and edges are bubbling. Let cool for 10 minutes before serving. Store leftovers in a sealed container in the fridge for 1 week or in the freezer for up to 3 months.