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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Fresh Cherry Crisp with a Buttery Vegan Topping

    Fresh Cherry Crisp with a Buttery Vegan Topping

    2
    By Alisa Fleming on April 29, 2018 Dairy Free Desserts, Dairy-Free Recipes

    I have another updated recipe for you from our website spring cleaning! Many years ago, I spotted this delicious cherry crisp recipe in Prevention. It’s still a personal favorite in my big magazine stack. However, I was a bit surprised to see this full-on dessert in such a health-focused publication. They did use fresh cherries rather than canned. And they cut in some whole wheat flour and use “unrefined” sugar. I’m not really sure what that is, but we have enjoyed this recipe with organic sugar and coconut sugar. The latter makes it less sweet.

    A scoop of dairy-free ice cream really tops off this dessert. But for a more wholesome garnish, try a little homemade coconut whip or even a big dollop of a rich yogurt, like Coyo.

    Cherry Crisp made with Fresh Cherries! A Dairy-Free, Plant-Based, Vegan RecipePhoto by Tenacha

    Special Diet Notes: Fresh Cherry Crisp

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, vegan, plant-based, and vegetarian.

    Vegan Fresh Cherry Crisp
     
    Print
    Prep time
    10 mins
    Cook time
    20 mins
    Total time
    30 mins
     
    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.
    Author: Prevention
    Serves: 16 servings
    Ingredients
    • 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)
    Instructions
    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.
    3.5.3229

    Key Pantry Supplies: Fresh Cherry Crisp


    Want More Dairy-Free Recipes? Enjoy My Cookbooks:

    Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    2 Comments

    1. Nicole Dawson on May 1, 2018 9:19 am

      I can see why you’ve been making this recipe…it sounds and looks yummy. I’d take a big slice with some dairy free ice cream too.

      Reply
      • Alisa Fleming on May 3, 2018 11:18 am

        Yep, the scoop (or three) of dairy-free ice cream is a must! Vanilla bean of course 🙂

        Reply

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