Gluten Free Cherry Pie with Streusel | Ruut

Glutenfreier Kirschkuchen mit Streuseln

gluten free | grain free


Recipe from : Johanna from

Ingredients: for a springform pan, approx. 24 cm in diameter

For the dough and sprinkles:

  • 180 grams of butter
  • 80 grams of sugar
  • 180 g cassava flour
  • 20 g coconut flour
  • 80 g ground almonds
  • 1/2 tsp xanthan gum
  • 1 egg, size M

For the filling:

  • 100 g cottage cheese
  • 70 grams of yoghurt
  • 2 tbsp sugar
  • 20 g corn starch or potato starch
  • 700 g fresh cherries


Tip :) Only use a kitchen scale for our recipes and to weigh the flour.


  1. Bring all the ingredients together to form a crumbly dough. It's not supposed to be kneaded properly, just enough to combine all the ingredients.
  2. Pour 2/3 of the dough into a springform pan (approx. 24 cm in diameter) and shape into a smooth base with an edge of approx. 3 cm at the top. Refrigerate.


  1. First stone the cherries and let them simmer in a saucepan for about 10 minutes, stirring often. This will make them softer and the juice will come out. Put aside.
  2. Now mix all the ingredients for the filling together and pour onto the cake base. Scatter over the cherries with the juice. "Pluck" crumbles from the remaining 1/3 of the dough and place on the cherries, pressing down lightly.
  3. Bake the cake in a preheated oven, 200 degrees, top and bottom heat, for 40 minutes. Let cool and sprinkle with some powdered sugar before serving.


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Hallo Corinna, danke, dass du nachfragst! Die Butter sollte eher kalt sein, sonst wird der Teig beim Kneten zu weich. Das werden wir im Rezept ergänzen. Danke für den Hinweis. Und die Kirschen kommen, so wie es da steht, ohne etwas in den Topf. Der Saft tritt beim warm werden aus und somit bekommen die Kirschen Flüssigkeit. Schöne Grüße, Johanna von das Ruut-Team


Sorry, aber schlechte Anleitung. Muss die Butter fest oder weich sein? Die Kirschen ohne etwas in den Topf oder mit Wasser?

Corinna Becker
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