Little cherry crumble pies with a crispy crust, for those who love it, a layer of almond paste, a heavenly fresh cherry filling, and a crunchy crumble. 😍🏻 They’re on the table within 30 minutes, and the best part is… you don’t have to share them. 😉
Gluten-free, lactose-free, and vegan! Save the recipe and let’s start baking! 🔥💃🏼
INGREDIENTS (for 6 muffins):
- 100g gluten-free oat flour
- 75g almond flour
- 40g (plant-based) butter
- 40g maple syrup or honey
- 2 tsp vanilla extract
- Zest of 1/4 lemon
- Pinch of salt
- 50g applesauce or 1 egg
FOR THE CHERRY FILLING:
- 200g cherries – fresh, frozen, or canned
- 2 tbsp maple syrup or agave syrup
- 1 tsp cornstarch or tapioca starch + a dash of water
FOR THE CRUMBLE:
- 1/4 of the dough
- 15g gluten-free oats
- 10g sliced almonds
HERE’S HOW TO MAKE THEM! 1️⃣ Preheat the oven to 170°C (340°F) and grease the muffin tin. Cut 5 strips of parchment paper and place them diagonally in the cups. This will make it easy to remove the pies from the cups.
2️⃣ Knead all the dough ingredients together, keeping 1/3 of it aside, and make 5 little balls with the rest of the dough. If the dough is too dry, add a little more applesauce. If it’s too wet, chill it in the refrigerator for about 30 minutes.
3️⃣ Heat the pitted cherries with the other ingredients and a few spoonfuls of water on the stove until it thickens. Remove from heat.
4️⃣ Press the balls of dough into the muffin cups, forming little cups. You can add almond paste to the bottom, then top with the cherry filling.
4️⃣ Crumble the remaining dough with the oats and sliced almonds. Sprinkle this crumble over the pies and bake them for 30 minutes in the oven until they’re golden brown. And ENJOY! 😍👌🏻
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