Gluten-free cherry almond crumble bars are made from a buttery oat and almond flour base and filled with cherries. Use fresh or frozen cherries for a quick and easy gluten-free summer dessert!
These gluten-free cherry almond crumble bars are a close relative to my cherry crumble bars. And after picking 27 pounds of cherries this season, I needed to come up with some delicious and easy ways to use up all these fresh cherries, like these mini cherry pies. For my friends with gluten sensitivities, this gluten-free cherry crumble was a perfect option!
Almond flour is commonly used in gluten-free desserts, and I love the combination of cherry and almond in these cupcakes, so I decided to play up the flavor with a little almond extract and some sliced almonds in the crust. The result is an almondy, buttery cherry crumble that contains no gluten and is easily made dairy-free!
Ingredients for Gluten-free Cherry Almond Crumble
Cherry crumble is made from just a handful of ingredients and is also very simple to make. If it’s cherry season where you live, you’ll likely have all the ingredients already!
- Cherries. Fresh cherries will have the best texture, but frozen and thawed cherries or even canned cherries (rinsed and dried) will work in this recipe.
- Granulated sugar. When combined with the cornstarch, the sugar helps to thicken the cherry filling.
- Cornstarch. Cornstarch thickens when baked and helps give the crumble a jammy interior.
- Almond extract. Anywhere from ½ to a full teaspoon will give you a delicious almond flavor.
- Almond flour. Almond flour makes this crumble a bit more crumbly than a flour-based one, but the flavor is exceptional.
- Old-fashioned rolled oats. Traditional rolled oats have a heartier texture than quick oats. I prefer the old-fashioned kind, but quick oats will work.
- Brown sugar. The extra molasses-y flavor from brown sugar pulls everything together.
- Sliced almonds. A few sliced almonds gives this crumble an extra nuttiness and great texture.
- Salted butter. The saltiness from salted butter is well-balanced in this recipe. If you’re watching your sodium intake, you can substitute unsalted butter.
- Salt. Just a pinch helps to enhance all the flavors.
Quick Tips for Prepping Gluten-free Cherry Almond Crumble
This recipe for gluten-free crumble comes together in just two bowls!
The first step for this gluten-free crumble recipe is to macerate the cherries. The sugar in this filling draws water out of the cherries. When combined with the cornstarch and almond extract, this results in a somewhat cloudy pink liquid that will thicken when baked.
This process takes about 10 minutes, so it’s key to start with the cherries, set them aside to rest, and then make the crust for the gluten-free crumble.
To ensure that the dry ingredients are evenly-dispersed, mix the oats, almond flour, brown sugar, and almonds together before adding the melted butter. Then, stir in the butter until the mixture is homogeneous, breaking apart any large clumps of ingredients you may see.
If desired, line an 8″ (20 cm) square pan with parchment paper for easy removal. Either way, leave the pan ungreased. The crust has plenty of butter, which will prevent it from sticking.
To get an even layer of the crumble on the bottom, use the back of a spatula to press about two-thirds of the crust into the bottom of the ungreased pan.
Next, spread the cherries and the cherry liquid evenly on top of the crust, all the way to the corners. There will be a bit of liquid that pools on top of the crust, but it will thicken up in the oven—don’t worry about it making the crumble soggy quite yet!
Sprinkle the remaining crumble on top of the cherries, making sure to get all the way to the edges and in the corners. If desired, sprinkle with an extra handful of sliced almonds for extra presentation points.
Bake for 20-25 minutes at 350°F/175°C until the top is golden brown, then allow to cool completely before cutting, about one hour.
I prefer to use a metal pan so I get sharper corners, but a glass pan will still work for this recipe! Keep in mind that you may need to add an extra couple of minutes to the bake time for a perfectly golden crust.
FAQs about Gluten-free Cherry Crumble
You can, but I’ve only tested this version with almond flour. You may find that substituting a gluten-free flour blend with xanthan gum, like the one from Bob’s Red Mill, will give you good results.
Sure, I’ve done it before! Just thaw the cherries prior to tossing them with sugar and cornstarch.
Yes, and it’s very easy to do! Simply substitute margarine or a plant-based butter instead of dairy butter.
Other Recipes You May Enjoy
I’m using up 27 pounds of freshly picked cherries this year, so I’m adding tons of recipes with cherries to the blog. You can find all my recipes with cherries here. Here are some of my favorites:
Mini cherry pies are a hit at outdoor events and gatherings where you don’t want to use a plate and fork to eat a pie. Instead, make mini cherry pies in a muffin pan for an easy handheld summer dessert!
This crumble pairs deliciously with vanilla ice cream, and I have a feeling it would be even better with a scoop of cherry pie cream on top.
Looking for more gluten-free recipes? My almond macarons are gluten-free and also made with almond flour!
Dish Cleanup: Not Too Bad
I rate my recipe cleanups on a scale of 1 to 5. 1 is only a handful of dishes, and 5 is everything including the kitchen sink.
This gluten-free cherry almond crumble has a cleanup rating of a 2. I used only a handful of bowls (or measuring cups), and everything came together in just two smaller bowls that I could place in the dishwasher. The only thing I had to wash by hand was my cutting board, knife, and pan!
Gluten-free Cherry Almond Crumble Recipe
- 2 cups pitted and quartered cherries (about 60 cherries or 300g)*
- 2 Tablespoons granulated sugar (25g)
- 2 Tablespoons cornstarch (15g)
- 1 teaspoon almond extract
- 1 cup almond flour (90g)
- 1 cup old-fashioned rolled oats (100g)
- ½ cup brown sugar (110g)
- ¼ tsp salt (2g)
- Tablespoons salted butter (85g), melted
- Preheat the oven to 350°F/175°C. Optional: For easy removal, line a square 8" (20 cm) pan with parchment paper.**
- In a medium bowl, stir together the cherries, granulated sugar, cornstarch, and almond extract, then set aside.
- In another medium bowl, combine oats, almond flour, brown sugar, and salt. Pour the melted butter on top, then stir together the crumble until no dry clumps remain.
- Press about two-thirds of the crumble on the bottom of the pan with a spatula until flat. Spoon the cherry mixture on top, including the liquid, and spread the cherries to the edges of the pan. Sprinkle the remaining crumble on top.
- Bake for 20-25 minutes, until the top of the crumble is lightly golden brown and the cherry filling bubbles on the edges.
- Allow the cherry crumble to cool completely, about an hour, before cutting into 16 bars and serving. If you can't wait, the crumble will be a bit more crumbly but just as delicious if you cut into it while warm.
*Cherry measurement can vary drastically depending on how the cherries are cut prior to measuring. This recipe was written measuring two cups of already pitted and quartered cherries, which is about 60 cherries or ⅔ lb.
**I don't normally line my pans with parchment paper, but it does make getting the first bar out of the pan a bit easier.
Store loosely covered at room temperature for up to three days, or in the fridge in an airtight container for up to five days.
Note: If stored in an airtight container, the cherry crumble bars will soften.
Amount Per Serving: Calories: 142Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 11mgSodium: 73mgCarbohydrates: 16gFiber: 2gSugar: 10gProtein: 2g
The nutrition facts are estimated and may vary based on specific ingredients used.
Thanks for trying out my gluten-free cherry almond crumble recipe! Please consider rating this recipe so others find it, too. While you’re here, check out my other gluten-free recipes.
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