Cherry Almond Crisp with Berries

Cherry Almond Crisp baked up in a cast iron skillet.

5 from 7 reviews

Cherry Almond Crisp is filled with fresh and juicy cherries, strawberries and blueberries, and topped with a hearty oat crumble. It’s refined sugar-free, gluten-free and vegan, and comes together quickly, with minimal work and ingredients!



For the fruit mixture:

For the crisp topping:


  1. Preheat oven to 375F and grease a 10-inch oven-safe skillet, high-rimmed pie plate or casserole dish.
  2. To prepare the fruit filling, add all of the fruit to a large bowl, along with the maple syrup, tapioca flour and almond extract. Toss to evenly coat the fruit.
  3. Spread the fruit mixture out onto the bottom of the prepared skillet.
  4. To prepare the crisp topping, add the oats, almond flour, sliced almonds and salt to a large bowl and stir to combine. Add in the maple syrup, almond butter and coconut oil, and mix together until a wet and clumpy mixture forms.
  5. Scatter the crisp topping evenly over the fruit and bake for 28-30 minutes, or until the top is golden brown and the fruit is bubbling around the edges.
  6. Let it rest at room temperature for 10-15 minutes before serving warm with some dairy-free ice cream


  1. You can use frozen cherries and berries in this recipe, just make sure to defrost them first, drain them of any water and pat them dry with a paper towel.
  2. If your almond butter and coconut oil are a little firm, just microwave them for 30 seconds. They will need to be soft in order to mix into the crisp topping easily.
  3. Don’t skip the step of letting the crisp rest at room temperature for 10-15 minutes before serving. This helps the fruit mixture firm up.
  4. Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.

Keywords: gluten-free cherry crisp, fresh cherry crisp, healthy cherry crisp