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I distinctly remember a few years ago going to a nearby farm and seeing the trees bulging with cherries. The trees themselves were covered with a huge net to keep the birds from eating the colorful little orbs and you couldn't walk around the tree without squishing a few under your feet. Ever since then cherries have become synonymous with summer for me and I always look forward to making some sort of dish with them.
This year I decided to try out making a buckle with them. A buckle is pretty much a crumble or coffee cake but I typically consider coffee cake to have the fruit integrated IN the batter whereas a buckle the fruit is a separate layer and there is quite a bit more of it. But really, it's the same thing. So call this Paleo Cherry Coffee Cake if you'd rather 🙂
When cherries are this beautiful you need to do something to highlight them, right?
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This buckle has a layer of cherries, covered with a cake-like layer and then topped with a streusel topping. I use Cassava flour, which is made from the same plant as Tapioca starch but is quite a bit different in consistency. I like the brand Anthony's as it has produced really consistent results in my baking with it. You can get it on Amazon.
Can you make this Paleo Crumble ahead?
Absolutely! Make this berry crumble and keep in the fridge for up to 5 days. Reheat before serving, if desired.
Paleo Cherry Buckle Recipe
If you make this cherry buckle, I'd love to hear how it turned out! Either comment below or share a pic on Instagram and tag me @thrivingautoimmune!
Paleo Cherry Buckle
Ingredients
- 1 cup Cassava Flour
- 1 cup Almond Flour
- 1/2 cup Coconut Sugar
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1 Egg
- 1 cup Almond Milk
- 1 tsp Apple Cider Vinegar
- 1/4 cup Coconut Oil (melted)
- 2 tsp Vanilla Extract
- 2 cups Cherries (pitted, fresh or frozen)
For the topping
- 1/4 cup Coconut Sugar
- 1/4 cup Cassava Flour
- pinch Sea Salt
- 1/2 tsp Cinnamon
- 2 tbs Coconut Oil (melted)
Instructions
- Preheat the oven to 375 F.
- Mix the flours, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk together the egg, milk, vinegar, coconut oil, and vanilla in a medium bowl.
- Add the wet ingredients to the dry and mix until just combined.
- Scatter the cherries in the bottom of an 8-inch square pan. Spread the batter evenly over the cherries.
- Mix the ingredients for the topping together in a small bowl and then sprinkle over the batter.
- Bake for 45 minutes, until the fruit is bubbling and the top is a golden brown. Let cool for at least 15 minutes before serving.
I made this with apples and blueberries, and it was great. About to make one with strawberries – hope it won’t be too wet.
I am allergic to almonds. Can tiger nut flour be used as a substitute ?
I’ve never actually tried it but I believe it might be able to be done. You can definitely use sunflower seed flour though if you can tolerate that.
I am about to make this and wondered if using frozen cherries will result in a more liquid type consistency and not be as good. I could use fresh otherwise. Thanks!
So sorry, just saw this – but I’ve done both frozen and fresh and they’ve both come out great. The liquid from frozen doesn’t usually seem to cause an issue.
Can this be made AIP compliant with a gelatin egg?
Hmm, I’d probably say no as it still has almond flour as well – it would just change the recipe so much to make it completely AIP-compliant. This is definitely better as a treat during reintroductions.
Do you think subbing olive or avocado oil for the coconut oil would work? Thanks!
yep, totally! Just use the same amount of either. (I’d probably go for avocado though vs olive just because olive has such a strong taste)
Allergic to nuts (and grains). Do you think coconut flour would sub for almond flour?
So sorry for the late reply! Have been on vacation. But coconut flour acts differently than almond flour so I’d probably go for more of the cassava flour or use sunflower seed flour instead (easy to make by blending unsalted sunflower seeds until they become a powder). You could try coconut flour, but I’d do less than a cup (probably more like 1/4 cup) and mix it with some cassava flour.
I adore cherries and have a ton in my freezer so I am going to have to make this!
I just discovered buckles and I LOVE cherries–need to make this!!
Thanks Becky!