Easy Homemade Gluten-Free Plum Cherry Crumble Recipe
This easy Cherry Crumble is filled with juicy cherries and plums, tender prunes, and an optional splash of cherry liqueur. A little almond extract makes the fruit taste even more cherry-like, while the gluten-free oat and almond flour topping bakes into buttery, golden brown clusters. Serve it warm with a scoop of vanilla ice cream for a relaxed summer dessert that is just fancy enough.
Equipment
Ingredients
Cherry Filling
- 2 1/2 cups pitted cherries fresh or frozen
- 2 1/2 cups sliced fresh plums
- 1 cup pitted prunes roughly chopped
- 1/3 cup granulated sugar or cane sugar
- 2 tablespoons cornstarch or tapioca flour
- 2 tablespoons cherry liqueur such as kirsch, optional
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon ground cinnamon
- Pinch of kosher salt
- 1/2 cup dark chocolate chips or finely chopped dark chocolate
Crumble Topping
- 1 cup certified gluten-free rolled oats
- 3/4 cup almond flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 6 tablespoons cold unsalted butter cut into small cubes
- 1/2 cup slivered almonds
Instructions
- Preheat the oven to 375°F. Lightly butter an 8-inch square baking dish or another 2-quart baking dish. Place it on a rimmed baking sheet to catch any bubbling cherry juices.
- In a large mixing bowl, combine the pitted cherries, sliced plums, chopped prunes, sugar, cornstarch, cherry liqueur, fresh lemon juice, vanilla extract, almond extract, cinnamon, and salt.
- Stir until the cherry mixture is evenly coated, then transfer the cherry filling to the prepared baking dish.
- In a medium bowl, whisk together the gluten-free oats, almond flour, light brown sugar, cinnamon, and salt.
- Add the cold butter. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with a few larger pieces.
- Fold in the sliced almonds.
- Scatter the crumble topping evenly over the cherry filling. Gently squeeze a few handfuls together as you go to create larger, crumbly clusters.
- Bake for 40 to 50 minutes, until the topping is golden brown and the cherry filling is bubbling around the edges and through the center.
- If the topping begins to brown too quickly, loosely cover the baking dish with aluminum foil for the remaining baking time.
- Let the Cherry Crumble cool at room temperature for at least 15 minutes before serving. This gives the filling time to thicken.
- Serve warm with a scoop of vanilla ice cream, whipped cream, crème fraîche, or Greek yogurt.
Notes
Fresh sweet cherries, tart cherries, sour cherries, or a combination will all work well. Frozen pitted cherries can be used without thawing, though the crumble may need an additional 5 to 10 minutes in the oven.
For an alcohol-free version, replace the cherry liqueur with cherry juice, orange juice, or water.
For a nut-free version, replace the almond flour with a gluten-free all-purpose flour blend and omit the pecans or walnuts.
Cold butter creates a crisp, craggy crumble topping. Melted butter can be used for a softer, more uniform topping.
Store leftover Cherry Crumble in an airtight container in the refrigerator for up to four days. Reheat individual servings in the microwave or warm the baking dish in a 300°F oven.
Make-Ahead Instructions
The crumble topping can be prepared up to three days in advance and stored in an airtight container in the refrigerator. The cherry filling can be mixed several hours before baking. Cover the bowl with plastic wrap and refrigerate. Stir it again before transferring it to the baking dish. The entire crumble can also be assembled and refrigerated for several hours before baking. Add a few extra minutes to the cook time when baking it cold.
The crumble topping can be prepared up to three days in advance and stored in an airtight container in the refrigerator. The cherry filling can be mixed several hours before baking. Cover the bowl with plastic wrap and refrigerate. Stir it again before transferring it to the baking dish. The entire crumble can also be assembled and refrigerated for several hours before baking. Add a few extra minutes to the cook time when baking it cold.
Nutrition
Serving: 1portionCalories: 488kcalCarbohydrates: 69gProtein: 7gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 23mgSodium: 91mgPotassium: 509mgFiber: 7gSugar: 47gVitamin A: 493IUVitamin C: 7mgCalcium: 103mgIron: 2mg
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