This gluten-free apple cherry crisp is a naturally sweetened, healthier dessert made with apples and cherries. The topping combines almond flour and rolled oats and is lightly sweetened with coconut sugar and maple syrup.
I love this apple cherry crisp — the filling is a simple mix of fresh apples and cherries, while the crunchy topping blends almond flour and rolled oats for a nutty texture. Sweetened with coconut sugar and a touch of maple syrup, it’s a lighter take on a classic crisp that still feels indulgent.
This recipe is a variation of an earlier crisp I shared and works well as a dairy-free, gluten-free, and vegan dessert. It’s an easy, crowd-pleasing option that’s perfect for using summer cherries or frozen fruit in the off-season.
Table of Contents
- Why this recipe works
- Recipe ingredients
- Additions/ Substitutions
- Step by step instructions
- Expert tips
- How to serve
- How to store
- Other gluten-free crisps you’ll love:
- Gluten-Free Apple Cherry Crisp (Vegan) Recipe
Why this recipe works
- Allergy-friendly: soy-free, dairy-free, egg-free, and gluten-free.
- Made with wholesome ingredients but still delicious.
- Quick and straightforward to prepare.
- A great way to use fresh summer cherries or frozen fruit any time of year.
Recipe ingredients
- Apples – any variety works; Granny Smith, Pink Lady, or Golden Delicious are good choices.
- Cherries – fresh or frozen, pitted.
- Coconut sugar – a lower-glycemic option for sweetening.
- Almond flour – use blanched almond flour for a finer texture.
- Gluten-free rolled oats – choose certified gluten-free oats if needed.
- Cinnamon and nutmeg – warm spices that enhance the topping.
- Olive oil – used in place of butter; you can also use melted coconut oil or avocado oil.
- Maple syrup – real maple syrup for added sweetness and flavor.
See the recipe card below for exact amounts and full directions.
Additions/ Substitutions
- Swap coconut sugar for brown sugar if preferred.
- Use coconut oil or avocado oil instead of olive oil; measure coconut oil melted.
- Replace maple syrup with honey for sweetness, though this will no longer be vegan.
Step by step instructions
Step 1: Preheat oven to 375ºF. Grease a 10 x 10-inch baking dish (square or round). Place the diced apples and pitted cherries in the dish and roast for 20 minutes to begin softening the fruit.
Step 2: In a medium bowl, combine the coconut sugar, almond flour, gluten-free rolled oats, ground cinnamon, and ground nutmeg. Stir to mix evenly.
Step 3: In a smaller bowl, whisk the olive oil with the maple syrup. Pour this liquid mixture over the dry ingredients and mix until the oats and almond flour are evenly coated.
Step 4: Sprinkle the oat-almond topping evenly over the partially baked fruit.
Step 5: Return the dish to the oven and bake for about 25 minutes, or until the topping is golden brown and the filling is bubbling. Serve warm.
Expert tips
- Bake the fruit briefly before adding the topping and then again after topping to ensure the apples and cherries become tender without overbrowning the crisp.
- Serve hot with ice cream, cream, or whipped topping; the contrast of warm fruit and cold cream is especially satisfying.
How to serve
- With vanilla ice cream.
- With cream or coconut cream for a dairy-free option.
- Topped with whipped cream or a sprinkle of extra cinnamon.
- Alongside fresh fruit or on its own as a comforting dessert.
How to store
Cover the pan and refrigerate for 3–5 days. Reheat individual servings in the microwave or warm in the oven until heated through.
Other gluten-free crisps you’ll love:
Gluten-free Strawberry Crisp
Gluten-free and Dairy-free Apple Crisp
Healthy Nectarine Crisp
Pear Cranberry Crisp
Gluten-Free Apple Crisp
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Gluten-Free Apple Cherry Crisp (Vegan)
Ingredients
- 3 medium tart apples, diced
- 2 cups pitted cherries, frozen or fresh
- 1/2 cup coconut sugar
- 1 cup almond flour
- 1 1/2 cups Gluten-free rolled oats
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2/3 cup olive oil or melted coconut oil
- ¼ cup maple syrup
Instructions
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Preheat oven to 375ºF. Grease a 10 x 10 inch square or round pan. Place the apples and cherries in the pan and bake for 20 minutes to begin softening the fruit.
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In a medium bowl, combine coconut sugar, almond flour, gluten-free rolled oats, ground cinnamon, and ground nutmeg. Mix well.
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In a small bowl, whisk olive oil with maple syrup, then pour over the dry mixture and stir until coated. Sprinkle the topping evenly over the fruit.
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Bake about 25 minutes or until the topping is golden brown and the filling is bubbling. Serve warm.
Notes
- Swap coconut sugar for brown sugar if desired.
- Use coconut oil or avocado oil instead of olive oil; measure coconut oil melted.
- Maple syrup can be replaced with honey, but the recipe will not be vegan if you do.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.