Cherry Crisp (Vegan) (Edit recipe)

81 recipes
|
21 followers

I so enjoy a crisp over a crumble. I can’t resist adding nuts and oatmeal to that buttery topping. What fruit to use was a no-brainer since plump, juicy cherries are in season right now. The cherry filling is flavored with a hint of almond extract, and the topping is a mixture of oatmeal and sliced almonds. Every bite delivers a delightful cherry-almond flavor with the satisfying crunch of golden-brown almonds.

Share

Save

Original Recipe

PREP TIME

30 minutes

COOK TIME

40 minutes

INGREDIENTS

13

Serves: 6

Ingredients

Crisp Topping

.5 cup Cane Sugar
.75 cup Old Fashioned Oats, or minute oats will work
1 cup Almonds, Sliced
4 Tbsp Plant-Based Butter, -melted
1 Tbsp Turbinado Sugar, (optional - sprinkle over the top)

Cherry Filling

1.5 lb Cherries, Fresh, pitted and halved (24 oz)(see notes below)
.5 tsp Almond Extract
.5 tsp Vanilla Extract
.5 tsp Lemon Juice
2 Tbsp Cornstarch
4 Tbsp Cane Sugar

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Crisp Topping
To a medium bowl add the cane sugar, oatmeal, and sliced almonds. Mix the ingredients to combine. Add the melted butter and mix until all ingredients are fully incorporated. Set the bowl aside.
Cherry Filling
Add the pitted and halved cherries to a medium bowl. In a separate small bowl add the sugar and cornstarch and whisk until fully combined. Add the sugar mixture to the cherries and toss the cherries to fully coat them. Add the vanilla extract, almond extract and lemon juice to the cherries and toss again to fully combine all ingredients.
Assembly
I used a 9.5 by 6.5 in oval baking dish (which holds about 5 cups) to bake the crisp in.
Pre heat the oven to 350F.
Pour your cherry filling into the baking dish, making sure to spread it out evenly. Add the topping to the top of the cherries. This should be enough topping to completely cover the cherries, I didn't want any peeking out. This is optional, but I sprinkled about a tablespoon of turbinado sugar over the top.
Bake the crisp for 40 minutes. Once out of the oven, allow it to cool slightly before serving. It can be served warm or at room temperature.
The crisp can be left out on the counter covered for up to 24 hours, if you have it any longer than that, it should be placed in the refrigerator covered.

Notes

Frozen cherries can also be used, make sure they are completely defrosted and drained of any extra juices before preparing the filling.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	340
Fat:	17 g
Carbohydrates:	46 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	191 mg
Fiber:	5 g
Sugars:	31 g
Sugar Alcohol:	0 g
Calculated per serving.