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.
Photo 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.
- 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)
- Preheat your oven to 350°F.
- 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.
- Using a slotted spoon, transfer the cherries to a 9x13-inch baking dish.
- 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.
- Spread the crumb mixture evenly over the cherries.
- Bake for 12 minutes, or until the topping is golden.
- Serve warm with a scoop of dairy-free ice cream, if desired.