This gluten free cherry 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 any of the delicious taste or texture. We have combined oat flour and ground almonds for the base to achieve the soft crumbly texture whilst still keeping the shape. For the cherry filling we used frozen cherries and a splash of maple syrup and with just a small amount of coconut sugar to get that glossy finish.

We are so happy with how this recipe turned out. There is nothing we love more than the smell of a fruity tart or crumble when it comes straight out of the oven. We like to serve ours with a big dollop of yoghurt (my favourite is Nush Caramel and Hibiscus) 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.