Paleo Cherry Crisp Recipe with Coconut Almond Crumble

This Paleo Cherry Crisp is an easy, crowd-pleasing dessert that works for summer gatherings and holiday tables alike. It’s gluten-free, dairy-free, grain-free, egg-free, and easily made vegan, with a nut-free topping option included. The recipe fills a 9×13 pan, is freezer-friendly, and highlights bright cherry flavor with a crisp, tender topping.

Why we love it

This recipe requires only about 15 minutes of active prep time and delivers a classic cherry pie flavor without the fuss of rolling dough. The cherry filling is simple and dependable; a small amount of almond extract (optional) brightens the fruit and gives the filling an extra layer of flavor. Fresh cherries were used for the original version, but frozen, pitted cherries work perfectly and make this dessert easy year-round.

The final dish presents beautifully — vivid red fruit beneath a golden, crumbly topping — making it ideal for Memorial Day, Fourth of July, Labor Day, Christmas, or any family potluck. Because it bakes in a 9×13 pan, it feeds a crowd and is an excellent make-ahead dessert: the filling or the whole crisp can be stored in the fridge or freezer for easy reheating later.

Tips and tricks

• Make the filling ahead: The cherry filling can be made up to a week in the refrigerator or frozen for up to three months. Reheat gently before assembling.
• Pitting cherries: Pitting cherries by hand is time-consuming. A cherry pitter saves time and effort and makes the process quicker—especially helpful when preparing large batches.
• Serving suggestion: This crisp is excellent warm with a scoop of vanilla ice cream. If you make a dairy-free ice cream, start churning it while the crisp bakes so both are ready at the same time.

Ingredients

Use the ingredient list below for the filling and the crisp topping. Quantities are written for a 9×13 pan (about 10 servings).

Cherry filling

• 5 cups fresh cherries, or frozen cherries (pitted)
• 2/3 cup coconut sugar (can substitute maple sugar or granulated monk fruit sugar)
• 2/3 cup + 3 tablespoons water, divided
• 3 tablespoons arrowroot or potato starch
• 1 teaspoon almond extract (optional, but recommended)

Crisp topping

• 2 1/2 cups almond flour (see nut-free option below)
• 1/3 cup coconut flour
• 1/2 cup light-tasting olive oil or melted coconut oil
• 1/2 cup pure maple syrup

Paleo Cherry Crisp

Author: Autumn

Summary: A simple, allergen-friendly cherry crisp that’s gluten-free and dairy-free, with a nut-free alternative for the topping.

Instructions

1. Preheat the oven to 350°F (175°C). Prepare a 9×13-inch baking pan (an 11×7 will also work).
2. In a medium pot over medium heat, combine the pitted cherries, coconut sugar, and 2/3 cup water. Cook, stirring occasionally, for about 10 minutes or until the cherries are tender and the sauce begins to boil.
3. In a small bowl, whisk the starch with 3 tablespoons of water until smooth to form a slurry.
4. Slowly add the slurry to the simmering cherries while stirring constantly to prevent lumps. Continue stirring until the mixture thickens, about 2–3 minutes. Remove from heat and stir in the almond extract, if using. Pour the cherry filling into the prepared pan.
5. In a medium bowl, mix together the almond flour, coconut flour, oil, and maple syrup until evenly combined. Crumble or spread the topping over the cherry layer.
6. Bake at 350°F for 25–30 minutes, or until the topping is lightly browned and the edges are bubbling. Allow the crisp to cool for about 10 minutes before serving.
7. Store leftovers in an airtight container in the refrigerator for up to one week, or freeze for up to three months.

Notes

Nut-free option: If you need to avoid nuts, the almond flour topping won’t substitute directly with other flours. A useful nut-free alternative is to use a gluten-free, dairy-free cake mix: combine one yellow or white gluten-free cake mix with 2 cups gluten-free quick oats and 1 cup melted ghee or vegan butter. Crumble this mixture over the cherries and bake as directed. This produces a crunchy, reliable topping without nuts.

Nutrition

• Calories: 402 kcal
• Carbohydrates: 42 g
• Protein: 7 g
• Fat: 25 g
• Saturated fat: 3 g
• Polyunsaturated fat: 1 g
• Monounsaturated fat: 8 g
• Sodium: 32 mg
• Potassium: 190 mg
• Fiber: 6 g
• Sugar: 27 g
• Vitamin A: 44 IU
• Vitamin C: 5 mg
• Calcium: 87 mg
• Iron: 1 mg

If you’d like a warm, comforting dessert that accommodates common food sensitivities, this Paleo Cherry Crisp is a standout. Its straightforward filling, flexible ingredient options, and festive presentation make it a reliable choice for gatherings or a simple family night treat.