Forget the flowers this year, show your Valentine's Day love with this Vegan Chocolate Cherry Crisp. Warm, perfectly sweet, and bursting with delicious cherry flavor.
This Vegan Chocolate Cherry Crisp is made with minimal ingredients, is super easy, and ready in about 40 minutes. It's also gluten free(be sure your oats are GF certified), oil free, and as always vegan. Perfect for a sweet treat with your honey this Valentine's Day or any day really! For added deliciousness top with your favorite vegan ice cream or whipped cream!
What we love about this fruit crisp is that it's like cherry pie, but without all the time and fussiness of making a crust. Really, the best part is the filling anyway. Oh, and there's chocolate, which makes almost everything better. Speaking of chocolate these brownies are another must try if you love the cherry chocolate combo.
Ingredients
This crisp is made with much of the same ingredients in any standard fruit crisp. There's no weird or hard to find ingredients, in fact you may already have everything on hand. You can use fresh or frozen pitted cherries. If you use frozen simply thaw and drain off the excess liquid before making the crisp.
- dark sweet cherries
- tapioca starch or corn starch
- maple syrup
- lemon juice
- rolled oats
- salt
- almonds
See recipe cards for quantities.
How to make chocolate cherry crisp
Fruit crisps are great because of how easy they are to make. For this crisp, cherries are tossed with a little maple syrup, lemon juice and tapioca or corn starch right in the baking dish. Then topped with a chocolate chips and a simple oat topping and baked. Easy and delicious!
Storage
This crisp is best enjoyed the same day it's made. However, you can store leftovers in an air tight container in the fridge for 2-3 days.
Related
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Pairing
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Recipe
Vegan Chocolate Cherry Crisp
Ingredients
Filling:
- 3 cups dark sweet cherries, pitted and halved. Fresh or frozen that have thawed.
- ½ -1 tablespoon tapioca starch or corn starch, depending on how juicy your cherries are.
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
Topping:
- ½ cup rolled oats GF, if needed.
- 2 tablespoon maple syrup
- tiny pinch of salt
- ¼ cup non dairy chocolate chips
- ¼ cup almonds, chopped.
Instructions
- Preheat oven to 375 degrees.
- Combine all ingredients for filling the bottom of a small baking dish, coating the cherries well. Spread cherry mixture in an even layer in the bottom of baking dish. I used a 7 inch cast iron skillet. You may want to oil the dish lightly, but I didn't find it necessary.3 cups dark sweet cherries, pitted and halved., ½ -1 tablespoon tapioca starch or corn starch, depending on how juicy your cherries are., 1 tablespoon maple syrup, 1 teaspoon lemon juice
- In another bowl combine ingredients for topping and stir to throughly combine. Spread oat mixture evenly over top of cherries.½ cup rolled oats, 2 tablespoon maple syrup, tiny pinch of salt, ¼ cup non dairy chocolate chips, ¼ cup almonds, chopped.
- Bake for 25-27 or until bubbly around edges and oats have crisped and browned slightly.
- Allow to cool for about 10 minutes before serving. Top with vegan whip cream or ice cream, if desired.
Did you make this recipe? Let me know!