Cherry Crisp
A few alternatives to all-purpose flour are necessary for this delicious, gluten-free crisp, yet the recipe is actually rather basic. Almond flour, quinoa flakes, and brown rice flour are all widely available at larger grocery stores and specialty markets, typically in the gluten-free or organic aisle. Bob's Red Mill is a widely available source.

Yields 8 servings


  • 5 cups sweet cherries, pitted (cups should be slightly rounded but not heaping, see notes)
  • 3 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • ½ cup almond flour
  • ½ cup quinoa flakes (see notes)
  • ½ cup brown rice flour
  • ½ cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup packed brown sugar (see notes)
  • 3/4 cup butter or coconut oil, melted
  • Optional: whipped cream or vanilla ice cream for serving


  1. Preheat the oven onto 375 degrees F. Lightly grease a 10-inch round pie plate or oven-proof skillet, 9-inch square baking dish, or similarly sized shallow baking dish.
  2. In a large bowl, mix the granulated sugar and the cornstarch, and then toss with the cherries. Spread the cherries evenly over the bottom of your baking dish. Set aside.
  3. Next combine the almond flour, quinoa flakes, brown rice flour, cornmeal, baking powder, and salt in a large bowl. Mix in the brown sugar. Pour in the melted butter or coconut oil, and stir until the dry ingredients are thoroughly moistened.
  4. Spoon the topping evenly over the fruit.
  5. Bake for 35-40 minutes, or until the fruit is softened and bubbling and the topping is golden brown. Lightly drape with foil after 20 minutes to prevent over-browning. You may remove the foil for the last few minutes of baking if you would like a little more browning on top.
  6. Allow the crisp to cool for 10-15 minutes and enjoy warm. May also serve at room temperature. Enjoy as is or with a dollop of whipped cream or vanilla ice cream, if desired.


  • Many people prefer a high ratio of topping to fruit in their cobblers and crisps. This recipe is for those people! However, if you are someone who prefers more fruit, you may use 3/4 of the topping and refrigerate the remaining amount for a smaller batch in the next few days. Conversely, feel free to add more cherries. This is a recipe that can easily be adjusted and cooked in a variety of pans. Use this topping over other fruits as well. I think blueberries, peaches, and apples would all be quite good.
  • Five cups cherries weigh in at approximately 1 1/2 pounds before pitting.
  • I have used quinoa flakes and quick or instant oats interchangeably in many recipes. While I have not yet used quick oats in this recipe, I would not hesitate to do so if you don’t have quinoa flakes.
  • I have used anywhere between 1/2 cup and 3/4 cup brown sugar. If you prefer a less sweet, biscuit-like topping, I recommend 1/2 cup as written in the recipe above. If you prefer a little extra sweetness, try 2/3 cup the first time around.

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