Sour Cherry Crisp

4.75 from 12 votes

This sour cherry crisp uses fresh tart cherries with an easy gluten-free and vegan topping to create a patriotic and easy summer dessert everyone will love!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: sour cherry crisp, sour cherry crumble, tart cherry crisp, tart cherry crumble

Servings: servings

Author: Gina Matsoukas

Ingredients

For the Filling

4 cups sour tart cherries, pitted (*see note)
1 tablespoon lemon juice
2 tablespoons coconut sugar
1 1/2 tablespoons arrowroot powder

For the Topping

1/2 cup blanched almond flour
1/2 cup sliced almonds
1/4 cup sorghum flour or oat flour
3 tablespoons coconut sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon salt
1/4 cup coconut oil softened but not melted

Instructions

Preheat oven to 350°F.
Place sour cherries in a large bowl. Add lemon juice and toss to combine.
Add the coconut sugar and arrowroot powder to the bowl and stir until well combined. Transfer the mixture into a pie dish, cast iron skillet or baking dish.
Add all the ingredients for the filling except the coconut oil in another bowl. Stir together until well combined.
Add the softened coconut oil to the bowl and work into the mixture with either the tines of a fork or your fingers until a fine crumble consistency results.
Spread the topping over the berries in the baking dish in an even layer.
Bake for 40-45 minutes until cherries are bubbly and crisp topping has turned golden brown.
Remove from the oven and let sit for at least 10 minutes before serving.

Notes

*Use at least 2 cups of sour cherries. The remaining 2 cups can be substituted with other red berries like the strawberries and red currants shown here if you don't have 4 cups of sour cherries.

Nutrition