Easy Homemade Gluten-Free Plum Cherry Crumble Recipe

This gluten-free Cherry Crumble is bubbling with juicy plums, cherries and tender prunes, tucked beneath a buttery oat and almond flour topping. Almond extract brings out the flavor of the fruit, and an optional splash of cherry liqueur gives the whole thing a warm, grown-up glow.

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There are desserts that arrive at the table looking polished and composed, and then there are fruit crumbles.

A good crumble bubbles over. It slumps a little when spooned into bowls. Its edges get sticky, its topping is gloriously uneven, and there is always one edge with more buttery crumble than the others. Naturally, that is the one everyone wants.

This easy Plum Cherry Crumble recipe is very much that kind of dessert.

It starts with fresh cherries and plums, bright and generous with their juices. Then come the prunes, which soften into the cherry filling and add a deep, mellow sweetness. A little almond extract makes the cherries taste even more like themselves, all nestled beneath the golden brown crumble topping.

And because we are already here, a splash of cherry liqueur is very welcome. It feels special enough for a summer dinner with friends, but this easy recipe is simple enough to make in bare feet while the evening light is still coming through the kitchen windows.

Why You’ll Love This plum Cherry Crumble

This is the sort of easy dessert recipe I come back to throughout cherry season. It uses simple ingredients, is naturally rustic, and does not ask you to wrestle with a pie crust on a warm afternoon.

The plum cherry mixture comes together in one large bowl, and the crumbly topping can be made in a medium bowl, with a pastry blender, or in a food processor. There is no rolling, chilling, or decorative crimping involved.

The prunes deepen the cherry flavor without taking over, while the optional cherry liqueur makes this delicious dessert feel a little more celebratory.

Perhaps the best part is that this Plum Cherry Crumble works with sweet cherries, tart cherries, or a combination of the two. Fresh fruit is wonderful during the summer, but frozen pitted cherries mean you can make it whenever the craving strikes.

Add a scoop of vanilla ice cream and I am not sure fruit desserts get much better.

Cherry Crumble, Cherry Crisp, or Cherry Cobbler?

The names of baked fruit desserts can get a little muddled, especially because “crisp” and “crumble” are often used interchangeably.

Traditionally, a fruit crumble has a streusel-like topping made with flour, sugar, and butter, while fruit crisps often include oats. A cherry cobbler usually has a biscuit or batter topping.

This recipe lands happily between a classic cherry crumble and an easy cherry crisp. The almond flour and cold butter create a buttery crumb topping, while certified gluten-free oats add the cozy texture of an oatmeal crumble.

Call it a crisp recipe, a fruit crumble, or a Cherry Crumble. Once the cherry juices start bubbling around those crisp, craggy edges, nobody at the table will be too concerned about terminology.

The Secret to a Richer Cherry Filling

Prunes tend to get tucked into a very small corner of the culinary world, which is unfair because they are really just deeply sweet dried plums with excellent instincts.

In this Plum Cherry Crumble, the chopped prunes soften as they bake and nearly disappear into the cherry filling. They give the fruit body, richness, and a subtle caramel-like flavor without making it overwhelmingly sweet.

They are especially helpful when using tart cherries or sour cherries, balancing their tart flavor without requiring cups of sugar. If you are using very sweet cherries, you can reduce the sugar slightly and let the fruit do the talking.

A little lemon juice keeps the filling bright, while cornstarch thickens the cherry juices so the finished crumble is saucy rather than soupy.

Choosing the Best Cherries

Fresh cherries are glorious during cherry season, and this recipe is a lovely excuse to bring home an ambitious bag from the farmers’ market.

Bing cherries, Rainier cherries, and other sweet cherries create a mellow, jammy filling. Tart cherries and sour cherries give the dessert a brighter, sharper flavor. I especially love using a combination for the best results.

Most grocery stores carry fresh cherries during the summer and frozen cherries year-round. Frozen pitted cherries work beautifully and do not need to be thawed before baking.

You will need about 2 1/2 cups of cherries for the full recipe, along with 2 1/2 cups of sliced fresh plums. If you are starting with whole fresh cherries, a cherry pitter makes quick work of the job. You can also remove the pits with a sturdy straw or chopstick, although your kitchen may look briefly like a tiny cherry crime scene.

Whatever method you choose, double-check the pitted cherries before adding them to the large mixing bowl. One sneaky pit has a remarkable ability to find the person with the most expensive dental work.

A Note About Cherry Liqueur

Cherry liqueur adds depth and warmth to the cherry mixture, but you do not need much. Two tablespoons is enough to make its presence known without turning dessert into a cocktail.

Kirsch gives the filling a clean, bright cherry flavor. A sweeter cherry liqueur makes it rounder and more reminiscent of sweet cherry pie filling.

For an alcohol-free Cherry Crumble, leave it out or replace it with an equal amount of cherry juice, orange juice, or water. Maple syrup can also be used for a little extra sweetness, though it is a liquid sweetener and will give the filling a softer consistency.

How to Make a Good Crumble Topping

For this version, I use cold butter rather than melted butter. Cold butter creates distinct coarse crumbs and helps the crumble mixture bake into crisp, golden clusters.

Add the dry ingredients to a medium bowl and whisk them together before cutting in the butter. A pastry blender works beautifully, but your fingertips are perfectly acceptable. You can also pulse the ingredients in a food processor.

Stop mixing when the topping resembles coarse crumbs with a few larger pieces. Those craggy bits become the buttery, golden brown clusters everyone reaches for first.

The combination of certified gluten-free oats and almond flour makes a crumbly oat topping with plenty of texture. If you need a nut-free version, replace the almond flour with a gluten-free all-purpose flour blend.

And yes, when I say all-purpose flour here, I mean a gluten-free all-purpose flour blend—not traditional wheat flour. Around here, gluten-free is always invited to dessert.

Easy Cherry Crumble Variations

• Use Tart or Sour Cherries – Replace some or all of the sweet cherries with tart cherries or sour cherries. Taste the fruit before assembling the filling and add another tablespoon or two of sugar when needed.
• Make It with Rainier Cherries – Rainier cherries make a particularly lovely fresh Cherry Crumble. Their delicate sweetness pairs beautifully with almond extract, though their pale color means the filling will look a little less dramatic.
• Make It Nut-Free – Replace the almond flour with a gluten-free all-purpose flour blend and leave out the pecans or walnuts.
• Use Coconut Sugar – Coconut sugar can replace the light brown sugar in the crumble topping. It will create a darker color and a slightly toasted, caramel-like flavor.
• Add Maple Syrup – Replace 1 or 2 tablespoons of the cane sugar with maple syrup. Because maple syrup is a liquid sweetener, the cherry filling may be a little softer.
• Add Chocolate – Add 1/2 cup of dark chocolate to the filling. If you’re really feeling wild, add 2 tablespoons of cocoa powder to the dry ingredients for the topping.
• Turn It Into a Plum Cherry Crumble Pie – Spoon the prepared filling into a gluten-free pie crust, add the crumble topping, and bake until golden brown and bubbling. It is somewhere between a classic cherry pie, a cherry crumb pie, and a cherry crumble pie—which is an excellent place to be.
• Make Individual Cherry Crumbles – Divide the cherry mixture and crumble topping among buttered ramekins. Place them on a baking sheet and begin checking for doneness after about 25 minutes.

Can I Use Cherry Pie Filling?

Fresh fruit gives this Cherry Crumble its bright, juicy character, but homemade cherry pie filling can work in a pinch.

You can also use a good-quality canned sweet cherry pie filling, though the finished dessert will be sweeter and softer. Reduce or omit the sugar in the fruit layer, and consider adding a little lemon juice to sharpen the flavor.

This recipe is not quite the same as cherry pie because there is no pie crust to roll, chill, or coax into cooperation. That is part of its charm.

Fresh or Frozen Cherries?

Both work beautifully.

Fresh cherries offer the firmest texture and brightest flavor, making them ideal for a fresh cherry crumble at the height of summer. Frozen cherries release more liquid and may need an additional 5 to 10 minutes in the oven.

Do not thaw frozen cherries first. Add them directly to the large bowl with the remaining filling ingredients and bake as directed.

Whether you use fresh or frozen, juicy cherries are the heart of this easy cherry crumble.

Can I Make Plum Cherry Crumble Ahead?

The crumble topping can be prepared up to three days in advance. Store it in an airtight container in the refrigerator so the cold butter stays firm.

The plum cherry filling can be mixed a few hours before baking. Cover the large bowl tightly with plastic wrap and refrigerate it until you are ready to assemble the dessert. The cherries will release more juice as they sit, so give the mixture another stir before transferring it to the baking dish.

You can also assemble the entire crumble, cover it with plastic wrap, and refrigerate it for several hours. Remove the plastic wrap before baking and add a few extra minutes to the baking time.

Do not place a very cold glass baking dish directly into a hot oven. Let it stand at room temperature briefly while the oven preheats.

How to Store plum Cherry Crumble

Cool the Cherry Crumble completely, then cover the baking dish or transfer leftovers to an airtight container.

Store it in the refrigerator for up to four days.

Reheat individual portions in the microwave, or cover the baking dish loosely with aluminum foil and warm it in a 300°F oven. Remove the foil for the final few minutes if you would like to revive the crisp topping.

The crumble is also very good cold, eaten directly from the refrigerator while standing in the kitchen. This is not the official serving suggestion, but it is the truth.

What to Serve with Plum Cherry Crumble

A scoop of vanilla ice cream is the obvious choice, and sometimes the obvious choice is obvious for a reason.

The cold creaminess softens the tart flavor of the cherries, melts into the buttery crumb topping, and catches those little streaks of dark chocolate. A tiny pinch of flaky salt over the ice cream is especially good.

Softly whipped cream, crème fraîche, or Greek yogurt are lovely too. For maximum cozy-dessert energy, serve the crumble warm with a generous scoop of ice cream and a cup of coffee nearby.

A Perfect Summer Dessert

This Plum Cherry Crumble is the perfect summer dessert for backyard dinners, casual gatherings, and those cherry season afternoons when you somehow come home with far more fruit than you intended to buy.

It is also one of those cherry recipes that does not demand perfection. The cherries do not have to be arranged. The crumbly topping does not have to be even. A little bubbling over the side only makes the baking dish look more promising.

Unlike a classic cherry pie, there is no pastry anxiety involved. Unlike some elaborate dessert recipes, there is no need to chill five separate components or wash every small bowl in the kitchen.

It is simply fresh fruit, a rich cherry filling, and a buttery crumble baked until golden brown.

More About This Easy Cherry Crisp

Although Plum Cherry Crumble is our name for it, this dessert has all the best qualities of an easy cherry crisp. The oat topping becomes crunchy at the edges, the almond flour keeps the center tender, and the fruit underneath turns soft and jammy.

Fruit crisps and fruit crumbles are some of my favorite recipes for feeding people because they feel generous and relaxed. You can bring the baking dish straight to the table, hand everyone a spoon, and let the scoop of vanilla ice cream do the decorating.

No piping bag. No perfect slices. No pie server required.

Is This a Kid-Friendly Recipe?

The basic version makes a lovely addition to a collection of kids’ recipes, especially if little hands help combine the dry ingredients or scatter the crumble topping.

For children, omit the cherry liqueur. You can replace it with cherry juice or orange juice.

An adult should handle the cherry pitter, food processor, and oven, of course. Cherry juice also stains with impressive commitment, so an apron is not a bad idea.

Final Thoughts

This is the Plum Cherry Crumble I want when cherry season and plum seasons are showing off, when friends are coming over, or when an ordinary Tuesday needs a little help.

It is rustic, generous, and just fancy enough to feel festive. The prunes deepen the stone fruit flavors and the cherry liqueur adds a quiet grown-up glow.

The buttery crumble topping turns golden brown and crisp while the cherry filling bubbles underneath. Spoon it into bowls while it is still warm, add something creamy, and do not worry if the servings are messy.

The best fruit desserts usually are.

More Gluten free summer desserts to try

• Super Easy Peach + Blueberry Cobbler – Gluten Free
• The Best Homemade Lemon Honey Ice Cream
• A Very Good GF Buttermilk Cake with Roasted Strawberries

Did you try this recipe? Please share a star rating and leave a comment below!

Frequently Asked Questions

What is the difference between Cherry Crumble and cherry crisp?

A traditional crumble topping is usually made with flour, sugar, and butter, while a crisp topping often contains oats. This recipe includes both almond flour and gluten-free oats, so it deliciously straddles the line.

Can I use frozen cherries?

Yes. Use frozen pitted cherries directly from the freezer and add approximately 5 to 10 minutes to the baking time.

Can I use melted butter instead of cold butter?

Yes. Melted butter creates a softer, more uniform topping, while cold butter creates coarse crumbs and larger crisp clusters.

Can I leave out the prunes?

You can, though they add lovely depth and help thicken the cherry filling. Replace them with another cup of cherries if needed.

Can I leave out the cherry liqueur?

Absolutely. Replace it with cherry juice, orange juice, or water.

How do I know when the crumble is done?

The topping should be golden brown, and the cherry filling should bubble around the edges and through the center.

Can I prepare the topping in advance?

Yes. Store the crumble mixture in an airtight container in the refrigerator for up to three days.

Does this recipe use all-purpose flour?

The main recipe uses almond flour. For a nut-free variation, use a gluten-free all-purpose flour blend.

What is the best way to serve Cherry Crumble?

Serve it warm with a scoop of vanilla ice cream, whipped cream, crème fraîche, or Greek yogurt.

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