Vegan Fresh Cherry Crisp
Prep time
Cook time
Total time
This simple crisp doesn't need much time to bake since the fresh cherries are cooked first. We have adapted this recipe slightly from the original version in Prevention magazine.
Serves: 16 servings
  • 1 pound cherries, pitted
  • 1 cup dairy free buttery spread or margarine, divided
  • ¾ cup + ½ cup raw unrefined sugar (see notes in post above), divided
  • ¼ cup unbleached all-purpose flour
  • ¼ cup whole wheat flour
  • 1 teaspoon almond extract (can sub vanilla extract)
  • Dairy-free vanilla ice cream, for topping (optional; see notes in post above)
  1. Preheat your oven to 350°F.
  2. Put the pitted cherries, ¾ cup sugar, and ½ cup buttery spread in a large saucepan. Place the pan over medium heat and cook until the cherries are soft and tender.
  3. Using a slotted spoon, transfer the cherries to a 9x13-inch baking dish.
  4. In a medium bowl, whisk together the flours, remaining ½ cup sugar, and extract. Add the remaining ½ cup buttery spread and whisk until the mixture resembles coarse crumbs.
  5. Spread the crumb mixture evenly over the cherries.
  6. Bake for 12 minutes, or until the topping is golden.
  7. Serve warm with a scoop of dairy-free ice cream, if desired.
Recipe by Go Dairy Free at