Cherry Flop was my grandma’s claim to fame in the kitchen and it was her go-to dessert recipe. Grandma was not known for her cooking and baking skills, but she pulled this cherry dessert together for company for more years than I can remember.
As the story goes, she misread the directions the first time she made it and the crust flipped over onto the top of the fruit. However, it came to be made, “cherry flop” was a hit and she continued making it the same way.
I used fresh sweet cherries to make this dessert, but my grandmother made it for years using canned cherries. Please note that Grandma made her Cherry Flop with plain cherries canned in water, not cherries in heavy syrup, and not cherry pie filling. It works great either way, but I do recommend taking advantage of the fresh cherries while the season lasts.
I’ve adapted her original recipe to make the most of the sweet cherries that are in season so briefly and I’ve added a splash of almond extract because it is a perfect match for the cherries.
As with most of our desserts, I’m also giving you both the gluten-free recipe and the traditional version. Served warm, with a scoop of melting vanilla ice cream on top, this is an awesome summer dessert!
Check out all of the Gluten Free Dessert Recipes on this website!
Cherry Recipes
For more desserts made with fresh cherries, this Roasted Cherry Chocolate Ice Cream is a favorite here.
Classic Black Forest Cake will forever be Sean’s favorite dessert.
Very Berry Cherry Pie , Almond Cupcakes with Fresh Cherry Frosting , and these Chocolate Cheesecake Cherries are all on my must-try list with this season’s cherries.
Grandma’s Cherry Flop Recipe
- Preheat the oven to 350°F. Place the cherries, sugar, and water in a small saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring frequently, for 12- 15 minutes, until the cherries have softened and the sugar water has thickened a bit. Remove from the heat and stir in the almond extract.
- While the cherries are simmering, stir together the sugar and butter in a medium size bowl. Whisk the milk into the bowl with the sugar and butter, then add the flours and baking powder. Pour the batter into a 10″ square or 6 cup casserole dish. Spoon the cherries across the batter and then drizzle with the syrupy water from the saucepan.
- Bake for 40 minutes, until a toothpick inserted comes out mostly clean without any wet batter on it. Scoop the warm cherry flop into bowls and top with vanilla ice cream. Enjoy
Ingredients1x2x3x
Fruit Filling
- ▢ 2 cups fresh sweet cherries pits removed
- ▢ ¾ cup sugar
- ▢ ¼ cup water
- ▢ ½ teaspoon almond extract
Crust Topping
- ▢ ¼ cup melted butter
- ▢ ¼ cup sugar
- ▢ ½ cup milk
- ▢ ¾ cup all-purpose flour*
- ▢ 1 teaspoon baking powder
*Gluten-Free Alternative
- ▢ ½ cup brown rice flour
- ▢ ¼ cup tapioca starch
Instructions
- Preheat the oven to 350°F. Place the cherries, sugar, and water in a small saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring frequently, for 12- 15 minutes, until the cherries have softened and the sugar water has thickened a bit. Remove from the heat and stir in the almond extract.
- While the cherries are simmering, stir together the sugar and butter in a medium size bowl. Whisk the milk into the bowl with the sugar and butter, then add the flours and baking powder. Pour the batter into a 10″ square or 6 cup casserole dish. Spoon the cherries across the batter and then drizzle with the syrupy water from the saucepan.
- Bake for 40 minutes, until a toothpick inserted comes out mostly clean without any wet batter on it. Scoop the warm cherry flop into bowls and top with vanilla ice cream. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 7/11/14 – recipe card updated 6/10/22}
Grandma’s Cherry Flop
Ingredients
Fruit Filling
- 2 cups fresh sweet cherries pits removed
- ¾ cup sugar
- ¼ cup water
- ½ teaspoon almond extract
Crust Topping
- ¼ cup melted butter
- ¼ cup sugar
- ½ cup milk
- ¾ cup all-purpose flour*
- 1 teaspoon baking powder
*Gluten-Free Alternative
- ½ cup brown rice flour
- ¼ cup tapioca starch
Instructions
- Preheat the oven to 350°F. Place the cherries, sugar, and water in a small saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring frequently, for 12- 15 minutes, until the cherries have softened and the sugar water has thickened a bit. Remove from the heat and stir in the almond extract.
- While the cherries are simmering, stir together the sugar and butter in a medium size bowl. Whisk the milk into the bowl with the sugar and butter, then add the flours and baking powder. Pour the batter into a 10" square or 6 cup casserole dish. Spoon the cherries across the batter and then drizzle with the syrupy water from the saucepan.
- Bake for 40 minutes, until a toothpick inserted comes out mostly clean without any wet batter on it. Scoop the warm cherry flop into bowls and top with vanilla ice cream. Enjoy!
Nutrition
Grandma’s Cherry Flop https://barefeetinthekitchen.com/grandmas-cherry-flop-recipe/
