This Cherry and Mixed Berry Crumble is a delicious gluten free dessert, made with easy to find ingredients like oats and frozen berries, all cooked together in a cast iron skillet. Make a skillet to share today!
There’s nothing I love more than using farm fresh produce to make something special. I use local strawberries to make my strawberry basil smash and locally grown peanuts and honey to make my crunchy honey peanut butter.
So when, on a beautiful spring Saturday morning, my family took a ride to Roseland, Virginia for a farm visit Seamans’ Orchard to pick cherries, I knew I’d be making something wonderful the next day.
This orchard is a gem of a place, and I am totally convinced that their cherries are the best cherries in the world. Sorry, Washington State. When we got home, I was more than ready to make this cast iron Cherry Berry Crumble!
We ate a lot of cherries just plain, because why wouldn’t we? They’re Amazing with a capital A! Of course, I also wanted to have some fun cooking with them, so here’s what I ended up with. A Cherry and Mixed Berry Crumble!
It’s super bright and flavorful, and it’s on the healthier side for a dessert. I like to serve it with a dollop of whipped cream or ice cream.
Get your grocery lists ready! Here’s what you need:
- Cherries. I used fresh cherries since I was able to get them at the orchard, but frozen works well too!
- Mixed berries. I use a mix of blueberries, strawberries, and blackberries, but any blend you enjoy will work. I pretty much always have a bag of mixed berries in my freezer (usually from a Costco haul!), so that’s what I use 99% of the time, but fresh berries will work too!
- Gluten free flour or almond flour.
- Rolled Oats. If you’re allergic or sensitive to gluten, always check to make sure your oats are certified gluten free!
- Shredded, unsweetened coconut flakes.
- Other: Brown sugar, butter, lemon juice, and ginger.
- First, preheat your oven. While it’s preheating, wash and cut your cherries in half and remove the pits. If you’re using any other fresh berries, wash them and cut larger berries like strawberries in half. If using frozen berries, break apart any that are stuck together.
- Next, mix all the berries, ginger, lemon juice, water, and flour together. Transfer the mixture into your small to medium sized cast iron skillet or any oven safe dish. I use my trusty 8 inch cast iron skillet from Lodge, but anything from 8-10 inches in diameter will work great!
- In a separate bowl, stir together the oats, coconut flakes, brown sugar, and butter until evenly combined, then spread the mixture evenly over the fruit. That’s the bulk of the work you need to do, so get excited, because delicious things are coming!
- Last, transfer the skillet or dish into your preheated oven. Bake for about 25 or 30 minutes, watching closely near the end. When the edges are getting bubbly and the oats on top are toasted and golden in color, it’s ready! Pull it out of the oven, allow it to cool for at least 10 minutes.
I like to serve the crumble while it’s still warm, but it’s absolutely wonderful at room temperature, too. If you make it in advance, you can serve it at room temperature or warm it gently in the oven before serving, just until it’s heated through.
Cherry & Mixed Berry Crumble
- 1 cup pitted and halved cherries
- 3 cups mixed berries frozen or fresh
- 1 Tablespoon gluten free flour or substitute almond flour
- 2 Tablespoon water
- 1 teaspoons lemon juice
- 1 teaspoons grated or finely chopped fresh ginger
- 1 cup rolled oats
- 1/3 cup shredded unsweetened coconut
- 2 Tablespoon brown sugar
- 2 Tablespoon butter melted
- Preheat oven to 375° F. Pit and halve the cherries and cut any large berries in half (like strawberries).
- In a medium bowl, mix together all the berries, ginger, lemon juice, water, and flour. Transfer into a small to medium sized cast iron skillet or any oven safe dish.
- In a separate bowl, stir together the oats, coconut, brown sugar, and butter. Spread the mixture evenly over the fruit mixture using a spoon.
- Transfer the prepared crumble to the oven and bake for 25-30 minutes, watching closely near the end of the cook time. When the fruit is beginning to bubble and the oats are toasted and golden in color, remove it from the oven.
- Allow to cool for at least 10 minutes, and spoon onto dishes to serve!