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Sometimes we need a vessel in which to put all of our over-purchased fruit, and that vessel is the crumble.
Slash cobbler if we’re into biscuits.
A couple of weeks ago (mmmhmmm, weeks, sons and sistas), I purchased one too many bags of cherries, and the entire thing traveled with me up and down mountains on three weekends, sitting untouched on all the car rides and in all the refrigerators. Until finally, I was like, “I had better do something about this entire dreadful bag of cherries that keeps following me around slash tempting me to make ice cream, chutney, muffins, scones, stop it you devilish little pitt mongers, you.”
So I made a crumble. Bangity boom, there goes the good part of a bag of cherries.
This cherry crumble is baaaasically the same recipe as the Raspberry Hazelnut Crumble I showed you a couple of months ago…and also puh-retty much the same as the Paleo Strawberry Crumble that broke the internet last year. Same thang, different name.
Alls you do is pitt the crap out of 5 cups-worth of cherries…it’s an exercise in patience and also very therapeutic…music pairing suggestions: Salt n’ Peppa Pandora radio. …And then mix said cherries with a few ingredients like tapioca flour (for thickening) and pure maple syrup (for sweetening). The crumbleage topping is nothing more than some hazelnut flour (or almond flour), coconut oil, and pure maple syrup. It’s basically the easiest thing you ever did since breaking up with your middle school boyfriend. <- Don’t tell him I said that.
Slam it all down in the trusty ol’ casty (that’s my new way of saying “cast iron skillet” in case you don’t speaketh the Julia yet), bake ‘er off in the easy bake (that’s my age-old way of saying “oven” in case you don’t speaketh….nevermind), and the rest is between you and the crumbs.
So eat it for breffest is what I do! But lunch, too. Maybe linner. Brinner. Brunch. What have you.
You can top with coconut whipped cream, serve with ice cream, maybe get a little yogurt action in there…or go plain jane, which is always fine by me.
Get your cherry antioxidants, get your hazelnut proteins, your healthy fats, your dessert vitamin. It’s all in there, my friends.
Music pairing for the etting: Avett Brothers Pandora Radio.
ALSO: if you haven’t entered my summer faves giveaway yet, you might as well take a looksyyyyyy.
Bring that weekend.
Grain-Free Cherry Crumble (Paleo)
Ingredients
Cherry Filling:
- 5 cups fresh cherries
- 3 tablespoons tapioca starch
- 1 teaspoon pure vanilla extract
- 2 tablespoons pure maple syrup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon sea salt
Crumble Topping:
- 1½ cups hazelnut meal
- ¼ cup coconut oil, softened
- ¼ cup pure maple syrup
- ½ teaspoon sea salt
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F.
- In a mixing bowl, toss together the pitted cherries, tapioca starch, vanilla extract, maple syrup, ground cinnamon, and sea salt (stir until all of the tapioca flour has been absorbed by the juices). Transfer to an oiled cast iron skillet or an 8” x 8” baking pan.
- Mix together the ingredients for the topping in a mixing bowl - it will be sticky and thick. Evenly spread topping over the cherry filling and bake on the center rack of the oven for 30 to 40 minutes, until the cherries are soft and bubbly and the topping is golden-brown.
- Serve with coconut whipped cream, ice cream, or yogurt
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
How many servings does this make?
I know this is a silly question, but why is it called “raspberry filling” when there are no raspberries in it, and it is full of cherries?
Hi Donna,
Thanks so much for catching that! It was a silly error on my end…I corrected it. Hope you love the crumble. xx
This sounds so good. i lkove cherrys, thanks for sharing this recipe.
Simon
Is it bad that I want to eat a crisp or a crumble every night of the summer? I mean, how can you beat a dessert that takes 15 minutes to prep and is full of summer’s best fruits? Love, love, love the look of this. Hazlenut meal is totally new to me, but I’m intrigued.
I have a similar situation happening with strawberries right now. WHY DO THEY DO THIS TO US?! Crumbles need to be made, like, yesterday.
Can you sub frozen berries instead of cherries for the filling? Sounds delicious but I hate the taste of cherries!
Hi Lauren,
Absolutely! I’ve made this exact recipe using strawberries and raspberries. I bet blueberries and blackberries would be marvelous, too. Let me know if you try it out!
Ahh I LOVE the Avett Brothers !! I love finding people (especially food bloggers) that have similar tastes in music. I also think it’s really cool how you have an artist for the actual baking part, and one for the eating. 🙂
lawdy lawdy, you say raspberry but its cherry!
no worries, i’d still faceplant into this. ahhhh push it!
Crumbles are the BEST way to use up all the summer extra summer cherries! Love that Chef Julia also makes suggestions for musical pairings too. 😉
haha i just dont know if i have the patience for pitting all those cherries!! too bad they can’t come de-pitted, aside from the maraschino cherries that are more sugar than fruit.
Hazelnut meal sounds heavenly! We are cherry crisp/crumble twins this week 🙂 Pinning!
I need to try hazelnut meal! It sounds delicious in this crumble!
Loving the hazelnut meal!
And oooo pitting cherries 😉 But it’s so worth it!
Crumble me up in a little ball, because I’m not sure I could keep enough cherries out of my mouth/stomach long enough to get this made, but I’m sure going to try ’cause we love the strawberry crumble. Crumble all the berries!! (Although, cherries are not berries, but whatever. They are drupes, but we’ll let that slide for now).
Give me all the cherry crumble! I have never met a cherry dessert I didn’t like!
Whyyyy has hazelnut meal never graced my lips?! That is the question. Crumbles and crisps are my jam but I’ve never had one with cherries! How is this possible? beauuuutiful pics, my love! Happy weekend 🙂