Nutty Cherry-Strawberry Crisp

This gluten- and dairy-free fruit crisp is best made when cherries and strawberries are at their juicy peak in mid-summer. Depending on the ripeness of your fruit, adjust the amount of sugar in the filling. To get those ideal crunchy clumps of crumble on top, let the mixture chill in the refrigerator for 20–30 minutes so the coconut oil hardens. Then, break off chunks of oats, nuts and coconut and arrange them over the fruit. Pro tip: Save a little for breakfast the next morning — just flip the yogurt-to-crisp ratio and kick off your day right.

under 1hour 15 mins
breakfast lunch

Ingredients for servings


  • 0.5 cup gluten-free rolled oats

  • 0.25 cup gluten-free all-purpose flour such as Cup4Cup or Bob’s Red Mill brands

  • 0.25 cup salted roasted almonds chopped

  • 0.25 cup unsweetened shredded coconut

  • 2 tablespoons light brown sugar

  • 0.5 teaspoon ground cinnamon

  • 0.25 teaspoon kosher salt

  • 0.25 cup melted coconut oil

  • Filling

  • 2 cups Bing cherries pitted

  • 2 cups hulled strawberries halved if large

  • 2 tablespoons gluten-free all-purpose flour

  • 1 tablespoon light brown sugar

  • 1 teaspoon almond extract

  • 0.25 teaspoon kosher salt

  • to taste Coconut milk yogurt Optional, for serving


    For the crumble

    • In a medium bowl, mix the oats with the flour, almonds, coconut, sugar, cinnamon and salt. Pour the melted coconut oil over the top and toss to coat. Refrigerate while you assemble the filling.

    For the filling

    • Preheat the oven to 350°F and grease a 9-inch cast-iron skillet or 1.5-quart baking dish. In a large bowl, combine the filling ingredients. Scrape into the prepared skillet and smooth to evenly distribute.

  • Break the chilled crumble into small chunks and scatter over the fruit. Bake for 50 minutes–1 hour or until the fruit is very juicy and tender and the crumble is crisp and golden brown. Let cool for 10 minutes. Serve warm or at room temperature with a dollop of coconut milk yogurt.

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