This gluten free cherry almond pie recipe is our twist on the classic Bakewell tart. There is something so special about the crumbly almond base and the sweet, glossy cherry compote filling.
When we set out to recreate this dreamy tart, we didn’t want to compromise on the delicious taste or texture. We combined oat flour and ground almonds in the base, to achieve the soft crumbly texture. For the cherry filling we used frozen cherries, a splash of maple syrup and a small sprinkle of coconut sugar to achieve a glossy finish.
We are so happy with how this recipe turned out. There is nothing we love more than the smell of freshly baked fruity tart or crumble. We like to serve ours with a big dollop of dairy free yoghurt or some nice-cream – yum! We hope you love this recipe as much as we do and don’t forget to tag #liviaskitchen in your photos so we can see.
For some more delicious pie recipes have a look at this pumpkin pie