Fresh Cherry Crisp with a Buttery Vegan Topping


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
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.

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

About Author

Alisa is the founder of, 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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