Juicy cherries get tossed with maple syrup, a touch of vanilla, and arrowroot starch until glossy and thick, then piled into a baking dish and buried under a crumbly blanket of oats, walnuts, and almond flour spiked with cinnamon and ginger. Melted coconut oil and more maple syrup bind the topping into golden, craggy clusters that turn deeply toasted as the fruit bubbles up around the edges. It's the kind of dessert that fills the kitchen with warm spice and fruit smell long before it's ready, and it slices into rustic, syrupy portions that beg for a scoop of something cold on top. The oat-and-nut crumble delivers all the crunch and comfort of a classic crisp, no pastry crust or flour-based topping required. This one's an easy, crowd-pleasing bake to add to a gluten free dessert rotation, especially warm from the oven with the filling still glistening at the edges.
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Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
In a large mixing bowl, combine the cherries, 2 tbsp maple syrup, arrowroot starch, and vanilla extract. Stir until the cherries are evenly coated and the starch is fully dissolved with no dry pockets. Transfer the mixture to the prepared baking dish and spread into an even layer.
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