Desserts/ Vegan/ Vegetarian

Vegan Black Cherry Crisp

Vegan Black Cherry Crisp

Vegan Black Cherry Crisp

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By Mama Veggie Serves: 4-6
Prep Time: 20 minutes Cooking Time: 30 minutes

Frozen cherries are much easier to use than fresh in this Vegan Black Cherry Crisp recipe. Place frozen cherries in a small strainer set over a large bowl to collect the liquid while thawing. Reserve the liquid to use in smoothies, cocktails, or non-alcoholic beverages. For example, you can combine some of the cherry juice with club soda and some crushed mint for a refreshing spritzer.


  • 4½ c. frozen black cherries, thawed and chopped
  • ¼ c. maple syrup, preferably local
  • ½ t. ground cinnamon
  • ½ t. ground allspice
  • ¼ t. ground cloves
  • 1 T. fresh thyme leaves
  • 1 c. old-fashioned rolled oats
  • ½ c. almond flour
  • ½ c. pecans, chopped
  • 1/3 c. maple syrup, preferably local
  • 5 T. coconut oil, melted, divided
  • 1/8 t. table salt
  • Fresh thyme sprigs, for garnish



Place top oven rack in the center position and pre-heat oven to 350°F.


Combine thawed chopped cherries, maple syrup, cinnamon, allspice, cloves, and thyme leaves in a bowl. Toss to combine and set aside.


Combine rolled oats, almond flour, pecans, maple syrup, three tablespoons melted coconut oil, and salt in a separate bowl and stir until oats are thoroughly coated and all ingredients are well combined. Set aside.


Lightly grease the four 9-oz. oval cast iron baking dishes (or the 10” cast iron skillet) with remaining coconut oil.


Divide the cherry mixture equally among the cast iron mini-servers and spread into an even layer. Divide the topping between the 4 mini-servers, as well, and spread into a thin layer on top.


Place into pre-heated oven and bake for 30 minutes, or until the top is nicely browned and the cherry mixture is nice and bubbly. If using a 10” skillet, cover loosely with aluminum foil after 30 minutes and bake for another 10-15 minutes.


Remove from oven and set aside to cool for 5-10 minutes before serving. Enjoy!

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