Cherry Crisp (Vegan)
This crisp is a cherry and almond lover’s dream. It is easy, flavorful, dairy-free, and full of beautiful fresh cherries.
I prefer 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 it is still cherry season (and they were on sale). The cherries were flavored with a hint of almond extract, and the topping is a mixture of oatmeal and sliced almonds. You get a lovely cherry-almond flavor and a crunch of golden brown almonds in every bite.
What you will need:
Cherries!!! Fresh or frozen cherries will do. You will also need some oatmeal and sliced almonds on hand. The rest of the ingredients are basic pantry items.
- cherries – fresh or frozen
- almond extract
- vanilla extract
- cornstarch
- lemon juice
- cane sugar
- oatmeal- I used the small minute oats, old fashioned oats will work as well
- sliced almonds
- plant based butter with salt
- optional – turbinado sugar
How to:
Our first step is to pit and halve the cherries. I place my halved cherries in a strainer so any extra juices can be separated out. This helps keep the final product from being too juicy. If you are using frozen cherries, I strongly suggest defrosting them in a strainer to remove extra juices.
Let’s make the crisp topping. In a medium bowl, add the cane sugar, oatmeal, and sliced almonds; mix to combine. Next, melt the butter and add it to the almond mixture. Mix the ingredients to fully incorporate the butter, then set the bowl aside.
Now, to make the cherry filling, Add the pitted and halved cherries to a medium bowl. In a separate small bowl, add the cane sugar and cornstarch and whisk to fully combine. Add the sugar mixture to the cherries and toss until the cherries are evenly coated. Add the vanilla extract, almond extract, and lemon juice to the cherries, and toss them again to incorporate all the ingredients.
Pour the cherry filling into a baking dish. I used a 9.5-by-6.5-inch oval baking dish (which holds about 5 cups). Make sure to spread the cherry filling out evenly. Take your crisp topping and scatter it over the top of the cherries. This is enough topping to completely cover the cherries; I didn’t want any cherries peeking out. This is optional, but a little turbinado sugar can be sprinkled over the crisp topping. Bake the crisps at 350F for 40 minutes. Once out of the oven, the crisp can be served warm or at room temperature.
The crisp can remain out on the counter top for up to 24 hours, covered, of course. If you have it for any longer than 24 hours, it should be stored in the refrigerator. It should remain fresh for 3 to 5 days.
Alright, let’s get started. Please make, bake and enjoy!
Cherry Crisp (Vegan)
Ingredients
Crisp Topping
- 1/2 cup / 100 grams cane sugar
- 3/4 cup / 75 grams oatmeal – I used minute oats, old fashion oats will work as well
- 1 cup slices almonds
- 4 tbsp / 56 grams plant based butter – melted
- 1 tbsp turbinado sugar – optional – sprinkled over the top
Cherry Filling
- 1 1/2 lbs / 24 oz cherries – pitted and halved
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/2 tsp lemon juice
- 2 tbsp cornstarch
- 4 tbsp cane sugar
Instructions
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. It will stay fresh 3 to 5 days.
