I love cherry season! They come for a short time, but when they are here we devour them!! The crisp and sweet ones are my favourite – perfectly red and juicy. They also make for a delicious filling like this one for cherry crisp. This recipe is so versatile and can be made all year round using the fruits of the season. I can’t wait for you to try it for your next dessert!
What is a crisp?
If you think of a cobbler, you’ll think of the top having a texture that looks like it’s been cobbled. This occurs because you’re just dropping the topping in evenly over the spots on top of the fruit filling such that you can see the fruit filling inside.
Crisps are so easy to make! Much easier than a pie but you get that same satisfaction that you’ve made something that resembles a pie with fruit inside!
What’s the difference between a cobbler and a crisp?
I was tempted to call this a crisp because I use oats in this recipe. Ultimately the difference between a crisp and a cobbler is that a cobbler has a thicker top layer, almost like a biscuit texture. A crisp has a lighter more streusel topping. I find this recipe has a combination of both. Both crisps and cobblers have fruits as the main dessert underneath though and can be made in a baking dish or on a skillet.
What makes a good crisp?
This may be a given but what makes an excellent crisp (or anything you make that has fruit in it) is to choose a fruit that is in season.
The cherry filling
The filling is so delicious! It’s full of bursting cherries, perfectly sweetened, slightly tart, and warmed with vanilla. It’s very versatile and you can substitute in any of your favourite fruits instead of cherries. Some of my other go to’s are: peaches, strawberries, and apples.
This recipe has has simple pantry staples:
- Cherries – the star! But you can definitely sub in any of your favourite fruits.
- Sugar -I used granulated sugar. Please look at my substitutions for other recommendations.
- Corn starch – thickens up the filling and absorbs any of the excess liquid. If you’re avoiding corn starch you can use arrow root or tapioca powder in lieu of corn starch.
- Vanilla – adds a delicious warmth to the sauce. I always use vanilla powder.
- Lemon juice – brightens and heightens the flavors in this recipe. Please look at my substitutions below if you don’t have this ingredient.
Cook all the ingredients together in a pan. Keep stirring it and let it simmer on low until you get a nice thick mixture.
The topping is my favourite part! I love the combination of the crisp oats and crunchy coconut that comes together and balances out the filling. It’s really simple to make and can be used for a variety of recipes.
- Almond flour – this makes it gluten free. I haven’t tried it with regular flour yet but I believe the ratio is 1:1.
- Oats – if you’re gluten free you need to make sure your oats say they’re gluten free!
- Shredded coconut
- Vegan butter – I used a cashew based on but if you’re allergic see if you can find one that is suitable for your requirements.
- Chopped nuts (optional but highly recommended!)
- slivered almonds, pecan halves, walnuts, etc.
Mix it all together well in a bowl. You definitely need your hands for this part to make sure everything is combined and stuck together.
`How to serve
There’s nothing better than a freshly baked cherry crisp. There are so many ways to enjoy this dessert.
- As is! Grab a spoon and enjoy it warm straight from the pan!
- With some ice cream or whipped cream- I love a vanilla coconut based ice cream
- Topped with maple syrup or a caramel drizzle
What’s your favourite way to enjoy it?
How do you store your crisp?
Usually the day I bake something, I can keep it on the counter the same day. This crisp is best eaten the day you make it. If not eaten by the end of the day, I’ll store it in air tight container in the fridge for up to 3-5 days. I haven’t frozen a cobbler before and I’m not sure how the oats would freeze.
If you do end up freezing it, I would freeze it before baking it. That way you can let it thaw to room temperature and stick it in the oven for a fresh tasting crisp.
For the streusel
If you don’t have time to make the topping, you can crush graham crackers and sprinkle it on top.
Cherries are not always on season, and if you don’t want to use canned, you can select a fruit that is in season and make it a peach, blueberry, strawberry etc. cobbler.
Canned vs fresh
I’ve tried this recipe with canned cherries, but I would much rather use fresh cherries. Just be sure to pit them. If you’re using frozen cherries, please be sure to thaw them out and pat them dry.
If you don’t have lemon juice on hand, you can try orange juice. If you don’t have either you can just use water and mix it with a little bit of coconut oil.
If you don’t have ice cream on hand, you can use whipped cream or yogurt!
What about sour cherries?
These are quite popular in the summer time, because they’re very tart I would recommend adding more sugar to the cherries. I would put the extra sugar (from 1/4 cup to 1/2 cup of sugar) in a pan with the cherries and lightly sauté it (for 5 mins) before placing it in your baking tray with the rest of the ingredients.
Sugar is sugar but if you want to substitute coconut sugar for granulated sugar because it’s lower on the glycemic index, please go ahead! You can also try maple syrup or agave but the consistency of this recipe will change if you do!
Other desserts to try
There are so many different desserts to try! Here are some of my favourites:
Delicious Cherry Crisp
- 1 Oven
- 1 baking tray
- 2 cups cherries pitted
- 1/3 cup sugar
- 2 tbsp corn starch
- 1/2 tsp vanilla powder
- 2 tsp lemon juice
- 3/4 cup almond flour
- 1.5 cup oats
- 1/3 cup coconut shredded
- 1/2 cup butter vegan
- 1/2 tsp vanilla
- 1/4 tsp salt
- 1/3 cup almonds slivered
- In a pan, cook down all the filling ingredients. Let it simmer on low until you get a nice thick mixture – stirring every few minutes.
- In a bowl, combine all the topping ingredients. Mix it well until it's all stuck together. I usually do this with my hands.
- When the filling is ready, pour it into a greased baking dish or cast iron pan.
- Sprinkle the topping over the cherry filling mixture
- Bake uncovered in the oven at 375 F for 40-50 minutes until the topping is slightly brown and crisp.
- Enjoy warm with some vegan ice cream, coconut whipped cream, or any other toppings you prefer!
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