I made this Vegan Cherry Crisp for my coworker’s going-away party last month. The cherries turned sweet under the oat topping, and my grandma liked it.
Delicious Vegan Cherry Crisp
With a mix of tart cherries and a crunchy oat topping, this cherry crisp is baked until golden brown. It makes for a delightful dessert that serves about 6 people and is easy to prepare in under an hour.
Ingredients
- 4 cups fresh or frozen cherries, pitted
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1/2 cup all-purpose flour or gluten-free flour
- 1/3 cup maple syrup or agave nectar
- 1/4 cup coconut oil, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Prepare Cherry Filling: In a mixing bowl, combine the pitted cherries, brown sugar, cornstarch, and lemon juice. Stir until well combined and pour into a greased baking dish.
- Make the Oat Topping: In another bowl, mix together the rolled oats, flour, maple syrup, melted coconut oil, cinnamon, and salt until it resembles a crumbly mixture.
- Assemble: Evenly distribute the oat topping over the cherry filling in the baking dish.
- Bake: Preheat the oven to 350°F (175°C) and bake for 30-35 minutes or until the topping is golden brown and the cherries are bubbling.
- Serve: Let the cherry crisp cool for a few minutes before serving. Enjoy it warm on its own or topped with your favorite vegan ice cream.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 210kcal
- Fat: 9g
- Protein: 3g
- Carbohydrates: 34g
I keep the crisp covered at room temperature for up to two days, or in the fridge for up to four days. The stay sweet, and I let scoops come to room temperature before serving.
