Delicious and easy recipe for cherry crumble with just some mango for extra fruity goodness. The crumble topping used here is also gluten free!

Cherry crumble

I love making crumbles. You can make them with any kind of fruit you like and that’s the beauty of it. You just need – in this case – fresh cherries and fresh mango. Plop them into a pretty baking dish that is ovenproof. Mix it with some corn starch or arrowroot to soak up all the juices and the biggest part of the work is done! I do add a few tablespoons of honey and some lemon juice or lime juice.

I say the biggest part because you do need to remove all the stones from the cherries. I use a cherry pitter for that to make the task easier, but it is still not my favorite thing to do. I’ve been on a cherry roll lately and I’ve made quite a few cherry desserts already. Which I’m sure you’ve seen!

But feel free to make this with any other kind of summer fruits.

Gluten-free crumble

I chose to make a gluten free crumble for this cherry crumble as I love adding almond flour to my crumble. But you can also use the crumb topping from the apple crumble if you want a more traditional crumble. Or check out the gluten free apple crumble.

For this gluten free crumble I went with almond flour, coconut oil, honey, cinnamon and a bit of cardamom. You just add that on top of the cherry filling and you’re almost done.

I don’t cover the entire top with the crisp topping. I like to see some of the fruit filling too. But that’s just me. You can sprinkle it over, anyway you want.

Instead of the honey you can also go for brown sugar or coconut sugar, for a slightly different flavor. I also sometimes add some chopped almonds as well to make for an extra crunchy topping. Adding some little bits of cold butter to the topping will also ensure extra golden brown results.

Serve with ice cream

Now the best part of serving this easy cherry crumble recipe is that you can choose what to serve with it. A scoop of vanilla ice cream is always a good idea, but I also sometimes just use coconut yogurt for a less heavy dessert. I like to serve it at room temperature so the flavors are tasted properly. Also that means that the scoop of ice cream doesn’t melt immediately!

Tips and tricks

Now the beauty of this cherry crisp is that it is a super easy dessert to make, but you can also make a lot of small or big variations to it. Adding the mango is totally optional but I kind of like the look of the bright yellow with the dark red. But you could also go for peaches or apricots if those are in season.

The biggest variations you can make is in the crisp recipe. You can use all purpose flour, almond flour, melted butter or coconut oil. No matter your choices it is probably going to be great. If the cherries are no longer in season you can absolutely also make this with frozen cherries.

If you do make sure to defrost them first and get rid of excess moisture. The arrowroot will take care of most of it, but you don’t want it to be too wet. You can use both sour cherries and sweet cherries but make sure to taste them to know if you need to add a bit more sugar for best results.

It’s definitely a dessert that can be enjoyed by the whole family.