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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 seriously can not wait till local cherries are in season.
I know, right? It’s getting soooo close here.
I just got a cherry pitter too! Woohoo! This looks so delicious!
Nice! I can’t imagine life without my pitter. Makes it so much easier!
This looks so good! Cherries are a favorite in our home, they don’t last long. I might have to buy some and hide them (from little hands that want to devour all of them) so I can make this,
Haha – yeah, cherries sure don’t last long in our house either!
I love cherries and this cherry buckle pie will be so perfect for hot summer days !
It sure is good on a hot summer day. Yum 🙂
We’re getting super close to our local cherry season, so I’m pinning this for future deliciousness!
We are getting closer here too, can’t wait!!
OMG! I’m crazy about cherries. This looks bomb!
Thanks Katja!
Oh, you’ve certainly given these cherries the highlight they deserve with this! I’ve never made a buckle, so it’s definitely on my list.
Thanks Irena! I hope you enjoy!
Ohh the cherries!! I love all kinds of buckle recipes!
Buckles are so fun, even if they have a really weird name 🙂
Oh yum!!! We pick cherries around July 4th every year at a local farm – buckets and buckets full! I can’t wait to make this!
WOW! This is such a beautiful dessert! I dearly wish I had a slice waiting for me in the kitchen so I could dive right into a cherry day dream! I will have to make one this weekend with the fresh blackberries I just picked.
Thanks so much for sharing your recipe!
Andrea
Oh wow, blackberries (especially freshly picked ones) sound so amazing for this too! Might have to go find some and make another with those (unfortunately for me it will be from a store!!).