Cherry Crisp (Vegan)
This crisp is a cherry and almond lovers dream. It is easy, flavorful , dairy-free and full of beautiful fresh cherries.
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.