Baked Cherry Crumble, an easy oven-baked plant-based fruit crisp with seasonal cherries and a crumbly crisp topping. Easy, tasty, and completely vegan!
Want new recipes to your inbox?
Join the 10,000+ plant-curious eaters who get my daily newsletter with new plant-based recipes and meal prep tips each and every morning.
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
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).
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).
Then add the crumbly crisp topping on top of the baking dish to completely cover the cherries.
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.
To serve, add crisp to a plate or bowl and top with plant-based iced cream (optional, but delicious).
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.
How to store and reheat
- Refrigerator storage: Store leftover cherry crisp in an airtight container in the refrigerator for up to 4 days.
- 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.
- Reheat instructions: To reheat, cook for 15 minutes in the oven or 1 minute in the microwave.
MY Favorite
Cherry season recipes
Vegan Baked Cherry Crumble
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
Equipment
- 1 standard round baking dish 9-inch or 10-inch
Recipe Notes
Nutrition Information
want to kickstart going plant-based?
Get my meal plan!
Subscribe and I’ll send you my FREE 4-day plant-based meal and prep plan.
Leave a Reply