Grain-Free Cherry Crumble with Hazelnut Topping
A naturally sweetened paleo dessert featuring tart cherries thickened with tapioca starch and topped with a rich, crumbly hazelnut mixture. Warm, comforting crumble that works for summer gatherings or casual weeknight desserts. This version skips grains and refined sugar entirely, relying on maple syrup and whole-food ingredients for sweetness and structure. The hazelnut topping provides nutty depth and satisfying texture without oats or flour.
Ingredients
- 5 cup fresh cherries, pitted
- 3 tablespoon tapioca starch
- 1 teaspoon pure vanilla extract
- 2 tablespoon pure maple syrup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1 ½ cup hazelnut mealalmond meal1:1nut-free paleo
adds earthier flavor
- ¼ cup coconut oil, softened
- ¼ cup pure maple syrup
- ½ teaspoon sea salt
Instructions
- 1
Preheat oven to 350F.
- 2
Pit cherries and toss with tapioca starch, vanilla extract, maple syrup, cinnamon, and sea salt in a mixing bowl until starch is fully absorbed by juices.
- 3
Transfer cherry mixture to an oiled cast iron skillet or 8x8 baking pan.
- 4
Combine hazelnut meal, coconut oil, maple syrup, and sea salt in a bowl until sticky and thick.
- 5
Spread topping evenly over cherry filling.
- 6
Bake on center rack until cherries bubble at edges and topping turns golden-brown.
Tips
If cherries release less liquid than expected, reduce tapioca starch by 1/2 tablespoon to avoid stodgy filling.
Softened coconut oil mixes more evenly with hazelnut meal; room temperature for 20 minutes works well.
Serve warm with full-fat coconut whipped cream or Greek yogurt to balance richness.
Good to Know
Cover with foil at room temperature up to 2 days. Refrigerate covered up to 4 days. Reheat gently in 300F oven.
Assemble cherry filling and topping mixture separately up to 1 day ahead. Combine and bake just before serving for best crumble texture.
Warm, within 15 minutes of baking. Top with coconut whipped cream, dairy ice cream, or unsweetened yogurt.
Common Mistakes
Don't skip the tapioca absorption step or filling will be runny.
Don't overmix topping or it becomes dense rather than crumbly.
Bake until filling bubbles at edges to ensure cherries fully soften and release pectin.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
increases moisture slightly
General Alternatives
FAQ
Can I use frozen cherries instead of fresh?
Yes. Thaw and drain excess liquid first, then reduce tapioca starch to 2 tablespoons since frozen cherries release more liquid as they cook.
How long will it keep after baking?
Cover and refrigerate up to 4 days. Reheat gently at 300F for 10 minutes to restore texture. Freezer storage not recommended due to texture breakdown.
What if my topping doesn't brown properly?
Move the pan to the top oven rack for the final 5-10 minutes. If using coconut oil that's too cool, the mixture won't spread evenly and may bake unevenly.