Cherry Almond Crisp is bursting with ripe cherries, strawberries and blueberries, all topped with a crunchy oat and almond crumble. This version is refined sugar-free, gluten-free and vegan, coming together quickly with simple ingredients and minimal fuss.
I’m a big fan of crisps — they’re forgiving, easy to customize, and perfect when summer fruit is at its peak. This crisp combines the tartness of cherries with sweet strawberries and juicy blueberries, brightened by a touch of almond extract and sweetened with maple syrup.
The topping is inspired by a classic oat crumble but is dairy-free and grain-forward: rolled oats, almond flour and sliced almonds are bound together with almond butter, maple syrup and a bit of coconut oil. The result is a golden, crunchy topping without butter, refined sugar or white flour.
Why you’ll love this crisp
- Refined sugar-free: Sweetened naturally with fruit and maple syrup.
- Gluten-free: Uses certified gluten-free oats and almond flour.
- Dairy-free and vegan: Uses almond butter and coconut oil instead of butter.
- Quick and simple: About 15 minutes prep; most of that is pitting cherries.
- Flexible: Easy to adapt with ingredient swaps and different fruits.
Ingredients
- Cherries, blueberries and strawberries – Fresh are best; if using frozen, thaw and pat dry first.
- Maple syrup – Adds gentle sweetness to the fruit and topping.
- Tapioca flour – Thickens the fruit filling.
- Almond extract – Enhances the cherry flavor with a subtle almond note.
- Rolled oats – The base of the crisp topping.
- Almond flour – Helps bind the topping and adds a tender, nutty texture.
- Sliced almonds – For crunch.
- Almond butter – Creates clusters and helps the topping hold together.
- Coconut oil – Replaces butter and helps crisp the topping.
- Salt – A pinch to balance flavors.
How to make the crisp
- Preheat the oven to 375°F and grease a 10-inch oven-safe skillet, high-rimmed pie plate or casserole dish.
- Prepare the fruit: pit and halve cherries, halve strawberries, and add blueberries to a large bowl.
- Toss the fruit with maple syrup, tapioca flour and almond extract until evenly coated. Spread the fruit in the prepared pan.
- Make the topping: combine oats, almond flour, sliced almonds and salt. Add almond butter, maple syrup and softened coconut oil, mixing until a wet, clumpy mixture forms.
- Scatter the topping over the fruit and bake 28–30 minutes, until the topping is golden and the filling is bubbling at the edges.
- Let the crisp rest 10–15 minutes at room temperature before serving warm. A scoop of dairy-free ice cream is optional but delicious.
Frequently asked questions
Yes. Defrost the fruit, drain excess liquid and pat dry before using—otherwise the filling can become too watery.
This recipe was tested with fresh cherries. Canned pie filling may change texture and sweetness, so adjust thickener and sweetness as needed.
Once cooled, cover and refrigerate for 4–5 days. Reheat in the microwave or warm in the oven; to crisp the topping again, reheat in the oven for 10–15 minutes on low heat.
I recommend freezing individual portions rather than the whole skillet. Thaw in the refrigerator and reheat in the oven for best texture.
Almond flour gives a tender, nutty topping. You can substitute gluten-free oat flour to keep it gluten-free. All-purpose flour will likely work but will no longer be gluten-free.
Tips and substitutions
- If you don’t have tapioca flour, use cornstarch to thicken the filling.
- To keep the recipe gluten-free, use certified gluten-free oats and check your almond extract.
- For a grain-free topping, substitute buckwheat flakes for the oats.
- Swap strawberries or blueberries for raspberries or blackberries if you prefer.
- Warm firm almond butter and coconut oil for 20–30 seconds in the microwave to make mixing easier.
- Allow the crisp to rest 10–15 minutes after baking so the filling firms up and slices hold together better.
Other fruit crisp ideas
- Grain-Free Blueberry Crisp
- Almond Flour Peach Crisp Bars
- Apple Cranberry Crisp
- Almond Flour Apple Pecan Crisp
If you try this recipe, leave a comment to share how it turned out — I love hearing feedback and tips from home cooks.
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📖 Recipe
Cherry Almond Crisp with Berries
Ingredients
For the fruit mixture:
- 2 cups pitted and halved cherries, fresh
- 2 cups halved strawberries, fresh
- 1 cup blueberries, fresh
- 1/4 cup maple syrup
- 1 tablespoon tapioca flour
- 1 teaspoon pure almond extract
For the crisp topping:
- 1 1/4 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1/2 cup sliced almonds
- 1/4 teaspoon kosher salt
- 1/4 cup maple syrup
- 1/4 cup almond butter, room temperature
- 2 tablespoons softened virgin coconut oil
Instructions
- Preheat oven to 375°F and grease a 10-inch oven-safe skillet, high-rimmed pie plate or casserole dish.
- In a large bowl, combine cherries, strawberries and blueberries with maple syrup, tapioca flour and almond extract. Toss to coat.
- Spread the fruit mixture in the prepared pan.
- In another bowl, stir together oats, almond flour, sliced almonds and salt. Add maple syrup, almond butter and softened coconut oil, mixing until a wet, clumpy topping forms.
- Scatter the topping evenly over the fruit and bake 28–30 minutes, until golden and bubbling.
- Allow to rest 10–15 minutes before serving warm with dairy-free ice cream if desired.
Notes
- You can use frozen fruit if thawed and patted dry first to avoid a watery filling.
- If almond butter or coconut oil are firm, warm briefly to soften for easier mixing.
- Letting the crisp rest after baking helps the filling set for cleaner slices.