Friday, June 13, 2014

Healthy Cherry Crumble

Hello, weekend.  I am so excited to see your arrival.  I hope you guys had a great week, and have loads of exciting plans for the weekend.  Life just gets better on the weekend, especially when summer comes into play.  Wouldn't you agree? 

Cherries have always been one of my favorite summer treats to snack on.  When I was a little girl, I used to climb the large cherry tree in my grandmothers backyard and eat all the cherries until I made myself sick.  We all know that cherries have natural, ahem, "cleansing" properties. :)

This recipe is one of my new favorite clean eating ways to indulge in juicy, ripe cherries; in a crumble that's about as guilt free as they come!  My healthy version is vegan and gluten free & the all natural flavors really enhance the tart cherries.  It's the perfect light dessert to indulge in without derailing your whole diet.  I like to serve mine with a dollop of almond milk ice cream on top!

For this recipe, you will need to pit your cherries and I've found that a cherry pitting tool is the easiest way to do so.  I found mine at Williams & Sonoma for $13 {view it here}.


6 1/2 cups pitted cherries (around 2 bags of cherries before pitting)
2/3 cup white rice flour flour (or any other gluten free flour)
1/4 cup firmly packed light brown sugar
2 Tbsp honey
1 1/2 Tbsp cornstarch
1 Tbsp sugar substitute
1 1/2 Tbsp. fresh lemon juice
1 1/2 Tsp. grated lemon zest
1/4 Tsp salt
5 Tbsp coconut oil
1 Tsp + 1/4 Tsp almond extract
1/2 cup pecans
3/4 cup old fashioned rolled oats
Almond milk ice cream for topping  *optional*


Preheat oven to 400 F.

Lightly spray the bottom and sides of an 8" square baking dish with non stick spray.

In a food processor, combine the flour, brown sugar and salt.  Pulse until combined.  Add in the coconut oil, honey, and 1/4 tsp almond extract and continue pulsing until the mixture is completely combined. 

Next, add the pecans and pulse until the nuts are chopped and fully incorporated but the mixture is still chunky, taking care not to over mix.  Last, add the oatmeal to the mixture and pulse 2 to 3 times to incorporate.  Place the topping in the refrigerator and chill for 15 minutes.

To prepare the cherry filling, gently toss the cherries with the cornstarch, sugar substitute, lemon juice + zest, and 1 tsp almond extract in a large bowl.

To assemble, distribute the cherry filling evenly throughout the prepared pan.  Next, evenly scatter the chilled topping on top of the filling.  Place in oven, and bake until the top is browned and the fruit is bubbling, about 35-40 minutes. 

Check after about 20 minutes, and if the top is starting to brown too quickly, lightly tent with foil and continue baking until the filling is bubbling. 

Transfer to a wire rack and let cool slightly.  Serve immediately with ice cream if desired.

Have an amazing weekend!  Thanks so much for stopping by.  xx


  1. O-M-G this looks SO ahhhmazing!! Definitely have to try this and snag that cherry pitter! Happy Friday love! Xx

  2. This looks delicious!! I'm such a fan of cherries!!! Thanks for sharing and have a great weekend!

  3. Just made this for my dad today--we loooooved it! So delicious, guilt-free treat!

    1. Oh that is so awesome, Kathryn!! Thanks for sharing & so glad that you guys liked it! :)

  4. Oops- I meant "Such a delicious, guilt-free treat!" :)

  5. Oh I love dark sweet cherries! This crumble looks amazing. And you photos are just beyond gorgeous.



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