Almond Cherry Crumble Tart

Almond Cherry Crumble Tart made with almond flour, cherries, sliced almonds and gluten free oats, this gluten free tart is an easy and impressive dessert for your weekend or your next cookout with friends.

The gluten-free crust is made with almond flour, butter and a touch of almond extract, and it’s absolutely delicious. This gluten-free tart crust recipe comes together in mere minutes. Best of all, it can be pre-baked so that you can fill it for a quick and easy dessert. Simple, but elegant, this nutty and fruity almond cherry crumble tart made with a tender, flaky almond crust, will be the center of attention to any special occasion.

This almond cherry crumble tart is fruity, sweet and utterly simple and guaranteed to fulfill your dessert cravings. The cherries are the star of this dessert but almond flour plays a significant supporting role in all three steps: the crust, the filling, and the topping. Gluten-free people will rejoice as well.

The tart is gluten free and vegetarian and has absolutely no refined sugar added (only coconut sugar. You can substitute it with maple syrup). Talking about guilt free desserts.

I made this almond cherry crumble tart this past weekend for a family gathering and everyone enjoyed it. Hope you enjoy it too! You can also serve it with vanilla ice cream on top.

How To Make Almond Cherry Crumble Tart

What you need

Crust

• • 1 1/2 cup almond meal

• • 2 Tbsp coconut sugar

• • 8 Tbsp (1 stick) butter, softened (grass-fed/organic)

• • 1/2 tsp almond extract

• pinch of salt

Cherry Filling

• • ¼ cup almond meal

• • ¼ cup coconut sugar

• • 2 lbs fresh cherries

• • Juice from 1 lemon

• ½ tsp vanilla extract

Topping

• • 1 cup almond meal

• • 1/2 cup coconut sugar

• • ⅛ tsp salt

• • 8 Tbsp (1 stick) cold, unsalted butter

• • ½ cup gluten free quick oats

• • 1 cup sliced almonds, divided

• • 1/2 tsp almond extract

• Vanilla ice cream, to serve (optional)

Preparation

Make the crust

Preheat oven to 350 F.

In a medium mixing bowl, stir together 1 1/2 cup almond flour, 2 Tbsp coconut sugar, 1 stick grass-fed butter, 1/2 tsp almond extract, a pinch of salt.

Add the butter, and stir together by hand until the mixture has fully combined. You will end up with a big ball of dough.

Transfer dough to a greased 9-inch tart pan with a removable bottom. Using your fingers with the help of plastic foil, evenly press dough in bottom and up sides of the pan.

Bake on the middle rack of oven until golden and firm, about 15- 20 minutes. Transfer to a wire rack to cool completely, at least 1 hour.

Make the cherry filling

In a small mixing bowl, stir together ¼ cup almond flour, ¼ cup coconut sugar, lemon juice and 1/2 tsp vanilla. Add pitted cherries and stir well.

Transfer cherry filling to cooled crust and spread out evenly.

Make the topping

In a medium mixing bowl, stir together 1 cup almond flour, 1/2 cup coconut sugar, and ⅛ tsp salt. Add 1 stick diced cold butter to the mixture and mix everything with your hands until butter is pea-sized.

Add ½ cup gluten-free oats and use your hands to make large crumbs, rubbing the mixture between your fingers. Add ½ cup sliced almonds and toss to combine.

Spread the crumble topping evenly over the cherries, and sprinkle on the second ½ cup sliced almonds. Bake uncovered at 350˚F for about 20 minutes, or until almonds are golden brown. Let the almond cherry crumble tart cool at least 15 minutes before serving.

5 from 8 votes

Almond Cherry Crumble Tart

By: Neli Howard

CaloriesCals: 539

Protein:Protein: 10.4

Carbs:Carbs: 27.5

Fat:Fat: 45.7

Almond cherry crumble tart - Summer fresh cherries topped with a delicious almond crumble makes this dessert out-of-this-world!

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

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Ingredients 

USMetric

 

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Crust

• ▢ 1 ½ cups almond flour
• ▢ 2 Tablespoon coconut sugar
• ▢ 1 pinch of salt
• ▢ 8 Tablespoon 1 stick unsalted butter, softened (grass-fed/organic)
• ▢ ½ teaspoon almond extract

Cherry Filling

• ▢ ¼ cup almond meal
• ▢ ¼ cup coconut sugar
• ▢ 2 lbs fresh cherries
• ▢ Juice from 1 lemon
• ▢ ½ teaspoon pure vanilla extract

Topping

• ▢ 1 cup almond meal
• ▢ ½ cup coconut sugar
• ▢ ⅛ teaspoon salt
• ▢ 8 Tablespoon 1 stick cold, unsalted butter
• ▢ ½ cup gluten free quick oats
• ▢ 1 cup sliced almonds, divided
• ▢ ½ teaspoon almond extract
• ▢ Vanilla ice cream, to serve (optional)

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Instructions 

Make the crust

• Preheat oven to 350 F.
• In a medium mixing bowl, stir together 1 1/2 cup almond flour, 2 Tbsp coconut sugar, 1 stick grass-fed butter, 1/2 tsp almond extract, a pinch of salt.
• Add the butter, and stir together by hand until the mixture has fully combined. You will end up with a big ball of dough.
• Transfer dough to a greased 9-inch tart pan with a removable bottom. Using your fingers with the help of plastic foil, evenly press dough in bottom and up sides of the pan.
• Bake on the middle rack of oven until golden and firm, about 15- 20 minutes. Transfer to a wire rack to cool completely, at least 1 hour.

Make the cherry filling

• In a small mixing bowl, stir together ¼ cup almond flour, ¼ cup coconut sugar, lemon juice and 1/2 tsp vanilla. Add pitted cherries and stir well.
• Transfer cherry filling to cooled crust and spread out evenly.

Make the topping

• In a medium mixing bowl, stir together 1 cup almond flour, 1/2 cup coconut sugar, and ⅛ tsp salt. Add 1 stick diced cold butter to the mixture and mix everything with your hands until butter is pea-sized.
• Add ½ cup gluten-free oats and use your hands to make large crumbs, rubbing the mixture between your fingers. Add ½ cup sliced almonds and toss to combine.
• Spread the crumble topping evenly over the cherries, and sprinkle on the second ½ cup sliced almonds. Bake uncovered at 350˚F for about 20 minutes, or until almonds are golden brown. Let the almond cherry crumble tart cool at least 15 minutes before serving.

Nutrition

Serving: 97g | Calories: 539kcal | Carbohydrates: 27.5g | Protein: 10.4g | Fat: 45.7g | Saturated Fat: 16.4g | Cholesterol: 61mg | Sodium: 349mg | Fiber: 6.1g | Sugar: 15.4g

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