Gluten-Free Cherry-Coconut Crisp

By • July 8, 2013 3 Comments

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Serves 8

  • 2 1/2 pounds pitted ripe cherries
  • 70 grams coconut flakes
  • 3/4 cup coconut sugar
  • Zest of 1 lemon
  • 80 grams sweet rice flour
  • 60 grams almond flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 115 grams (1 US stick) cold unsalted butter, cut into cubes
  1. Preparing to bake: Heat the oven to 375° F. Lightly grease a 9-inch pie pan. 
  2. Preparing the filling: Put the cherries, coconut flakes, 1/4 cup of the coconut sugar, and lemon zest in a large bowl. Toss them together and let them sit, mingling, for 15 minutes while you prepare the topping. 
  3. Making the topping: Combine the sweet rice flour, almond flour, salt, cinnamon, and the remaining coconut sugar. Quickly, work the butter into the topping, until the cubes are about the size of lima beans. 
  4. Baking the crisp: Put the cherry filling into the pie pan. Pat the topping onto the cherry filling. Slide the pie pan into the oven. Bake until the topping is browned and the cherry juices are bubbling in the pan, about 45 minutes. 
  5. Remove the crisp from the oven and allow it to cool until it's warm but not volcanic.

More Great Recipes: Desserts|Fruit|Rice & Grains|Breakfast & Brunch|Cherries

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Comments (3) Questions (1)


about 2 years ago Patti

Prepared this last week and I would make a few changes if I make it again. I've been baking for almost 50 years and I questioned the use of the zest before adding it decided to try it. I was correct, it was way to pungent! I would instead just add the juice of half a lemon to the filling as it will help to retain the cherries color and will bring all the flavors together. If I were to make this again I would add a teaspoon or two of tapioca or sweet rice flour to the filling. The topping was amazing however.


about 2 years ago Lizzie 4208

Yes, Mama Mac is right. Can't wait to try it.


about 2 years ago Mama Mac

Looks so yummy...please could we have volume measurements along with the weight measures?????