Grandma’s Cherry Flop {traditional and gluten free recipes}

15 Comments

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

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.

A close up of food on a plate, with Cherry and Ice cream

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!

A pizza sitting on top of a pan on a table, with Pie and Cherry pie

Check out all of the Gluten Free Dessert Recipes on this website!

Cherry Recipes

For more desserts made with fresh cherries, these Cherry Coconut Bars and this Roasted Cherry Chocolate Ice Cream are both favorites here.

Very Berry Cherry Pie, Black and White Cherry Brownies, 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

  1. Preheat the oven to 350 degrees. 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.
  2. 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.
  3. 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.

Grandma's Cherry Flop - get the recipe at barefeetinthekitchen.com

 

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Grandma’s Cherry Flop {traditional and gluten free recipes}

Grandma's Cherry Flop recipe is a favorite family dessert!
Pin Print Review
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Course: Dessert
Cuisine: American
Servings: 6 servings

Ingredients 

  • Fruit filling ingredients:
  • 2 cups fresh sweet cherries pits removed
  • 3/4 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon almond extract
  • Topping ingredients:
  • 1/4 cup melted butter
  • 1/4 cup sugar
  • 1/2 cup milk
  • 3/4 cup all-purpose flour *
  • 1 teaspoon baking powder
  • * Gluten-free alternative:
  • 1/2 cup brown rice flour
  • 1/4 cup tapioca starch

Instructions

  • Preheat the oven to 350 degrees. 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

Calories: 361kcal · Carbohydrates: 68g · Protein: 3g · Fat: 8g · Saturated Fat: 5g · Cholesterol: 22mg · Sodium: 79mg · Potassium: 251mg · Fiber: 1g · Sugar: 40g · Vitamin A: 300IU · Vitamin C: 3.2mg · Calcium: 62mg · Iron: 1.3mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Pin this nowto remember it later
Pin this recipe0

{originally published 7/11/14 – recipe notes and photos updated 5/23/17}

Grandma's Cherry Flop is a family favorite that you're going to love! Get the recipe at barefeetinthekitchen.com

Filed under: , , , ,

Tagged with:

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

15 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. Sue Dupont says

    This looks so yummy! Fresh cherries are available in my area right now. Can’t wait to try this. Thanks for sharing your recipes with us.

    • Mary says

      I think frozen cherries would work fine. You’re going to cook them on the stove, so there’s no need to thaw them first.

  2. joan says

    If I used almond flour or pamela’s baking and pancake mix work just as good in this recipe?
    Your grandma must have been a really cool person.

    • Mary says

      I think a gluten-free baking mix should work nicely for this particular recipe. I wouldn’t recommend coconut flour without some other starches added it to limit how much liquid it absorbs.

  3. joan says

    Grandma’s flop just came out of the oven. I wish all my flops tasted like this.
    Bringing it to a dinner tonight, and it is gluten free for my friends.

    Thank you

  4. Julie says

    This recipe is really delicious. The look and the presentation, every way you think of is just awesome. Thanks for sharing an awesome one 🙂

  5. Sheri says

    I have never heard of or seen tapioca starch. Would it be okay to just add more flour or does the starch do something to it that it needs it? I am definitely going to try this with fresh cherries in season. Thanks for sharing this. Grandmas are the best (grandpas too!). ❤❤