Go Back
+ servings
Baked cherry crisp where a spoonful is missing.

Gluten-Free Cherry Crisp

5 from 1 vote
This vegan and gluten-free cherry crisp is the perfect summer dessert when the cherry season is on. You can use fresh or frozen cherries.
Print Pin
Prep Time: 20 minutes
Baking Time: 40 minutes
Total Time: 1 hour
Servings: 6
Author: Eloïse Jennes


For the cherries

  • 3 cups fresh cherries
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • ½ teaspoon vanilla bean powder or vanilla extract, optional

For the crisp mixture

  • ½ cup (60 g) brown rice flour or 1:1 gluten-free flour blend
  • ¼ cup (30 g) gluten-free oat flour
  • ¼ cup (30 g) corn starch
  • ¾ cup (120 g) brown sugar see notes
  • 6 tablespoons (90 g) vegan block butter


  • Wash and pit the cherries. If you don't have a cherry pitter, push a metal straw or a chopstick through the stem hole until the pit pops out.
  • Add the cherries to a baking dish with the cornstarch, lemon juice and vanilla bean powder. Give it a good mix.
  • Preheat the oven to 350°F (180°C).
  • Add the brown rice flour, oat flour, cornstarch and brown sugar to a mixing bowl. Whisk to combine.
  • Cut the butter into small cubes. Start by adding only ¾ of the butter cubes to the mixing bowl. Mix your hands until you obtain a wet and crumbly dough (see video). Add more butter if needed.
  • Crumble the dough onto the cherries.
  • Bake for 40-45 minutes until the top is golden brown.
  • Let it cool for 10-15 minutes to serve it warm or for 2-3 hours if you prefer it cold.



  1. To make your own oat flour, simply blend gluten-free rolled oats in a blender until a fine powder forms.
  2. American vs European brown sugar: In America, brown sugar is moist due to its high molasses content, whereas in Europe it's dry and crystallized. You want to find American brown sugar, also called "vergeoise" in France and "cassonade" in Belgium and Québec, which has the consistency of wet sand. Alternatively, you can make your own (see below).
  3. To make your own dark brown sugar, mix ¾ cup of white sugar with 1 ½ tablespoons of molasses.
  4. Vegan butter: depending on the ingredients, the texture of the butter can be very different. As a result, you may need more or less butter than indicated in the recipe.
  1. Take the vegan butter out of the fridge before you start pitting the cherries. It will then be at room temperature once you start making the crunchy topping.
  2. Use a scale for precise measurement and best results.


Calories: 342kcal | Carbohydrates: 58g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Fiber: 2g | Sugar: 36g
Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media