Easy Eats: Cherry Crumble

Whenever I visit my friend Claire, she makes a fruit crumble. And even though she’s not gluten or dairy free, she makes it that way for me and sends me home with a full Tupperware container for the week ahead! I know. She’s the best.

The OG Claire Crumble + THE CRUMBLE QUEEN

Alas, ever since COVID our visits are fewer are farther between, so instead of waiting to see Claire for my crumble fix I’ve had to learn how to make them myself! I used her recipe as a springboard, added my own twist and I think the result is prettyyyy darn good! I started with peaches because – duh, we picked a zillion – and then moved on to cherries. I’m a serious stone fruit gal – my mom loves fruit and I have so many fond memories of us snacking on peaches, plums, nectarines, apricots and of course, cherries. As a result, I love ’em all!

Which is especially fitting because you really can use most types of fruit with this recipe! I plan to try it with berries next. I’ll just tweak the amounts based on how much fruit I have and the size of the container (I used a larger one for peaches because I had so many!). Sound simple? It is! Honestly, the best part about making a crumble is you get to bake but without the rigid measurements that baking typically entails. If the filling looks runny, add more arrowroot. If the topping is dry, add a little more coconut oil. If you’re not eating grains, omit the oats and add extra flour. This recipe isn’t super sweet, but if you’re sugar sensitive you can cut the sugar in the filling too! You get the point. Eyeball things as you go and never stress about amounts because no matter what you do, your crumble will likely turn out great! That’s just how crumbles work, IMO.

The moral of the story? Get you a friend like Claire and definitely, definitely make (and eat) this crumble 🙂

Cherries + Crumble Topping = Ready for the Oven!

Easy Eats: Cherry Crumble

A delectably sweet summer treat that can be made with most fruit!

For the filling

• 1 1/2 lbs cherries, pitted and halved (dark sweet cherries are ideal, but you can also use frozen cherries – just warm them on the stove and drain – I used a combo of dark sweet and frozen tart and it was delightful!)
• 1/4 cup coconut sugar (not necessary, but suggested! if sugar sensitive, decrease, cut or use a sugar free substitute)
• 2 1/2 tbsp arrowroot flour / starch or tapioca starch
• 1 tsp vanilla extract
• 1 tsp almond extract (the first secret ingredient!)
• 1 tbsp lemon juice (I used fresh squeezed – this is really important for well rounded flavor!)

For the topping

• 1/4 cup coconut sugar (you can use a sugar substitute here if needed, but try for the same packed texture!)
• 1 cup almond flour
• 1 cup gluten free oats (omit and add extra flour if grain free)
• 1/2 cup all purpose paleo flour (can sub almond or other alternative flour)
• 1/2 cup coconut flakes, unsweetened
• 1/4 cup pecans or walnuts, chopped (you can also use almonds, hazelnuts or whatever you have on hand!)
• 1/2 cup coconut oil (soft but solid)
• 1 tsp vanilla extract
• 1 tbsp cinnamon
• 1 tsp sea salt
• 1 tbsp ghee or butter (optional)

1. Preheat oven to 350 degrees.

2. Make the topping by combining all dry ingredients EXCEPT the butter/ghee. Add in coconut oil and mix with a spoon or spatula until crumbly, not smooth. Pop in the fridge while you make the filling.

3. Combine all ingredients in a bowl and mix well. Add to pie or baking dish.

4. Remove topping from the fridge and crumble it over the cherries. If not dairy sensitive, add dollops of ghee or butter on the very top.

5. Bake for 45 minutes or more, until topping is golden brown (not burnt) and the filling is bubbling.

6. Remove from the oven and let sit for as long as you can – it's best to wait until the crumble is at room temp so things settle and thicken (if you can manage!).

7. Serve with dairy free vanilla ice cream or yogurt! I like Van Leeuwen's or a multitude of coconut varieties.