Cherry Apple Crisp

5 from 1 vote

This easy-to-make cherry apple crisp combines a sweet fruit filling and a crispy buttery oat topping. Serve with a scoop of vanilla ice cream for the ultimate treat! Makes for a simple fruit dessert everyone can make, plus it is completely vegan and dairy-free.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Dessert

Cuisine: American

Keyword: Vegan, vegetarian

Servings:

Calories: 349kcal

Author: Jessica Laroche

Ingredients

12 oz frozen cherries or about 2 cups, see notes if using fresh cherries
4 large apples (I used Honeycrisp apples) peeled, cored and chopped in cubes
¼ cup maple syrup
½ tsp cinnamon
2 tbsp cornstarch

For the crisp topping

1½ cup rolled oats
¾ cup all-purpose flour can also use oat flour for a gluten-free recipe
1 tsp baking powder
1½ tsp cinnamon
¼ tsp salt
⅓ cup refined coconut oil solid
⅓ cup maple syrup
⅓ cup sliced or chopped almonds pecans or walnuts work too

Instructions

Preheat the oven to 350º.
Thaw the cherries overnight in the fridge or at room temperature for 3-4 hours using a medium-sized bowl (keep the juice!). You can also thaw them in the microwave, but try not to overheat them so they keep their shape. Then, add the chopped apples, maple syrup, cinnamon and cornstarch to the cherries and stir to combine.
Pour the fruit mixture into a 9 x 13 inches baking dish (a slightly different dish works too).
In a medium bowl, add the rolled oats, flour, baking powder, cinnamon, salt and sliced/chopped almonds, then stir to combine. Pour the maple syrup over, then add the solid coconut oil. Use a fork or a spoon to crush the oil within the ingredients and keep stirring until mostly uniform but still coarse.
Use your hands to scatter the crisp topping mixture over the fruit in an even layer (do not press on it). Bake for 30-40 minutes or until the fruit mixture is soft and bubbly and the top golden brown. If the top gets too browned before the fruit is done, then you can cover the dish with aluminum foil and keep baking until done.

Video

Notes

In the summer, you can also make this recipe using fresh cherries. Just make sure to remove their pit and also, use only 1 tablespoon of cornstarch instead of 2 in the fruit mixture.
If using a bag of sweet cherries (not a mix of sweet and tart cherries), then you can add 1 tablespoon of lemon juice (or some lemon zest) to the fruit base to balance the sweetness.
Storage: keep the crisp at room temperature for up to 24 hours. Then, transfer in an airtight container and keep it in the fridge for up to 4 days. You can also freeze it!
Reheat: the crisp topping tends to turn softer while storing in the fridge. To revive the crispiness, then you can reheat using the oven (350º until heated through).
Crisp are usually pretty forgiving, so be sure to check out the blog post for some variation ideas!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition