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.
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.
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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!!).
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!
Ohh the cherries!! I love all kinds of buckle recipes!
Buckles are so fun, even if they have a really weird name 🙂
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!
OMG! I’m crazy about cherries. This looks bomb!
Thanks Katja!
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!!
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 🙂
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 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!
I seriously can not wait till local cherries are in season.
I know, right? It’s getting soooo close here.
I just discovered buckles and I LOVE cherries–need to make this!!
Thanks Becky!
I adore cherries and have a ton in my freezer so I am going to have to make this!
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.
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)
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.
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.