Baked Cherry Crumble

Baked Cherry Crumble, an easy oven-baked plant-based fruit crisp with seasonal cherries and a crumbly crisp topping. Easy, tasty, and completely vegan!

a round baking dish with a baked cherry crisp and a scoop of ice cream on top with a gold fork

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Why I Love This Recipe

If you’ve followed me for awhile, you’ll know that I’m not much of a baker. I can’t make a cake to save my life (I’m working on it!), but what I do excel at is super easy desserts that don’t require much skill or knowledge about baking science.

That’s why I love making baked fruit crisps (or crumbles) — you simply make a tasty fruit mixture, add a crumbly topping, and bake until bubbling and golden brown. So easy! So hard to mess up!

And now that’s its cherry season, I’m sharing this Baked Cherry Crumble and hoping that you love it as much as I do.


What you’ll need

  • Cherries: any type will do, but I love the deep color and sweet flavor of Bing cherries
  • Light brown sugar: to add a slight sweetness to the cherries and crumb topping
  • Rolled oats: serves as a crispy base for the crumb topping
  • Flour: thickens the cherries and holds together the crumb topping
  • Lemons: I’m using both the juice and zest to add an acidic tang
  • Salt: balances the sweetness of the cherries and sugar
  • Vegan butter: very cold, cut plant-based butter softens to crumb topping
  • Vegan ice cream: optional, but so tasty on top of the finished crisp
  • Recommended tools: standard round baking dish, cherry pitter
fresh cherries and bowls of flour, oats, sugar, butter, salt, and a lemon on a white table

Step-by-step photos of how to make it

1️⃣ Step One: Preheat your oven

First, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) while you prep the cherry crisp.


2️⃣ Step Two: Mix cherries

Next, add cut and pitted cherries to a large bowl and mix with brown sugar, flour, lemon juice, and salt.

Mix well and then add to a round baking dish (see dimensions in equipment list in recipe card).

cut cherries, sugar, and flour mixed in a glass mixing bowl with a wooden spoon
Make the cherry crisp filling

3️⃣ Step Three: Make crisp topping

Add rolled oats, flour, brown sugar, and lemon zest to the same mixing bowl and whisk to combine.

Then add cut cold vegan butter to the mixture and, using your hands, mix together until the mixture forms a crumbly texture (it should be somewhat moist and forming clumps).

a flour and oat crumble for topping a cherry crisp in a mixing bowl with a wooden spoon
Make the cherry crisp topping

Then add the crumbly crisp topping on top of the baking dish to completely cover the cherries.

a baking dish with a cherry crisp and crumbly topping before baking
Add the filling and topping to a baking dish

4️⃣ Step Four: Bake and serve

Bake in the oven for about 45 minutes, or until the cherries have released their juices and the liquid is thick. Check to see if the crumbly crisp topping is becoming too brown about halfway through cooking and move to the lower rack to prevent it from burning.

When the cherry crisp is done baking, remove the baking dish from the oven and let cool for at least 20 minutes.

a cherry crisp baking dish topped with fresh cherries after coming out of the oven

To serve, add crisp to a plate or bowl and top with plant-based iced cream (optional, but delicious).

a baking dish with a vegan cherry crisp topped with fresh cherries and a scoop of ice cream on a white table

Ideas for serving

  • Serve plated with ice cream. Scoop from the baking dish and serve plated with a scoop of plant-based ice cream.
  • Serve in mini baking dishes. Alternatively, you can fill mini individual baking dishes with the filling and topping and bake.
a close up of a gold spoon inside a baked cherry crumble in a baking dish on a white table

How to store and reheat

  1. Refrigerator storage: Store leftover cherry crisp in an airtight container in the refrigerator for up to 4 days.
  2. Freezer storage: Freeze in a freezer-friendly container for up to 3 weeks. To thaw, remove from the freezer into the refrigerator for 24 hours.
  3. Reheat instructions: To reheat, cook for 15 minutes in the oven or 1 minute in the microwave.

a baking dish with a vegan cherry crisp topped with fresh cherries and a scoop of ice cream on a white table

Vegan Baked Cherry Crumble

Kristina Todini, RDN
Baked Cherry Crisp, an easy oven-baked plant-based fruit crisp with seasonal cherries and a crumbly crisp topping. Easy, tasty, and completely vegan!
No ratings yet
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Desserts + Sweets
Cuisine Vegan
Servings 8 servings
Calories 377 kcal

Equipment

  • 1 standard round baking dish 9-inch or 10-inch

Ingredients
  

For cherry filling:

  • 4 cups cherries pitted and cut in half
  • ½ cup light brown sugar
  • 3 tablespoons flour
  • 2 tablespoons lemon juice
  • 1 pinch salt

For crumbly crisp topping:

  • 1 cup rolled oats
  • 1 cup flour
  • ½ cup light brown sugar
  • 1 pinch salt
  • 1 tablespoon lemon zest
  • ½ cup cold vegan butter cut or torn into small pieces

For serving:

  • 1 scoop plant-based ice cream optional

Instructions
 

  • Preheat oven: Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
  • Mix cherries: Add cut and pitted cherries to a large bowl and mix with brown sugar, flour, lemon juice, and salt. Mix well and then add to a round baking dish (see dimensions in equipment list).
    4 cups cherries, 1/2 cup light brown sugar, 3 tablespoons flour, 2 tablespoons lemon juice, 1 pinch salt
  • Make crisp topping: Add rolled oats, flour, brown sugar, salt, and lemon zest to the same mixing bowl and whisk to combine. Then add cut cold vegan butter to the mixture and, using your hands, mix together until the mixture forms a crumbly texture (it should be somewhat moist and forming clumps). Then add the crumbly crisp topping on top of the baking dish to completely cover the cherries.
    1 cup rolled oats, 1 cup flour, 1/2 cup light brown sugar, 1 pinch salt, 1 tablespoon lemon zest, 1/2 cup cold vegan butter
  • Bake: Bake in the oven for about 45 minutes, or until the cherries have released their juices and the liquid is thick. Check to see if the crumbly crisp topping is becoming too brown about halfway through cooking and move to the lower rack to prevent it from burning.
  • Cool and serve: When the cherry crisp is done baking, remove the baking dish from the oven and let cool for at least 20 minutes. To serve, add crisp to a plate or bowl and top with plant-based iced cream (optional).
    1 scoop plant-based ice cream

Video

YouTube video

Notes

Prep ahead: To prep this dish before baking, simply mix the cherries and crumbly crisp topping and then cover in the refrigerator for up to 1 day before baking. You can also prep this dessert up to two days before serving.
Leftovers and storage: Store leftover cherry crisp in an airtight container in the refrigerator for up to 4 days. Freeze in a freezer-friendly container for up to 3 weeks. To thaw, remove from the freezer into the refrigerator for 24 hours. To reheat, cook for 15 minutes in the oven or 1 minute in the microwave.
Nutrition notes: Nutrition information is an estimate using all listed ingredients the optional ice cream. This recipe uses all plant-based ingredients and can be gluten free by using gluten free flour.

Nutrition

Serving: 1servingCalories: 377kcalCarbohydrates: 63gProtein: 5gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.1gSodium: 368mgPotassium: 279mgFiber: 4gSugar: 37gVitamin A: 584IUVitamin C: 7mgCalcium: 90mgIron: 2mg
Keyword baked cherry crisp
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