Gluten Free Cherry Crumble

  • Author: Jane Hutton
  • Prep Time: 5
  • Total Time: 5 minutes


  • 900g cherries, stoned
  • 2 tbsp. light muscovado sugar
  • 2 tbsp. brandy (optional)
  • a knob of butter

For the crumble

  • 100g light muscovado sugar or coconut palm sugar
  • 100g cold, unsalted butter, cut into cubes
  • 50g gluten free porridge oats
  • 50g shelled, unsalted pistachios
  • 100g rice flour
  • A pinch of salt


  1. Preheat the oven to 180°C (160°C fan) Place the cherries, sugar, brandy and butter into an ovenproof dish. To make the crumble topping, simply chuck all the dry ingredients into a food processor and pulse to chop the nuts and oats up a bit. If you prefer a more rustic finish, skip this stage. Rub the butter into the dry ingredients until your mixture resembles breadcrumbs. You can add the butter to the processor and pulse to achieve the same results if you’re feeling lazy. Scatter the crumble topping over the fruit and bake for 35 – 40 minutes.

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