This Gluten Free Vegan Chocolate Cherry Crisp is perfect for Mother’s Day or any easy weeknight dessert using pantry staples and frozen fruit.
I’m not going to lie. As I type this from quarantine, I am super sad that I likely won’t be spending Mother’s Day with my mom this year. Usually Mother’s Day is a big feast I host at my house so that we can bring together my husband’s whole family, my whole family, and of course, have lots of yummy brunch foods. It’s usually followed by a spa day with my mom – which is so badly needed right now it hurts.
But alas, it’s likely just going to be my little family unit. That said, there will also be lots of yummy brunch foods. This year, I have been thinking about what I can make using the abundance of pantry and freezer staples I have in the house. This gluten free vegan chocolate cherry crisp is healthy enough for breakfast or brunch, but decadent enough to serve as dessert. It’s also made pretty much exclusively with all of the ingredients I have in my pantry and freezer, so there’s no need to make special trips out for the ingredients.
Key Ingredients for this Vegan Chocolate Cherry Crisp
Large Flake Rolled Oats –
I like to use the large flake for a little more texture, but you can definitely use quick oats if that is what you have. If you need them to be gluten free, of course always check the package.
Almond Flour – I love the nutrition and nutty flavour of almond flour and it’s way easier to find compared with regular all purpose flour right now. Plus, almonds and cherries are a natural pairing.
Dark Chocolate Chips – This is a staple in my grocery order. No joke. I’m using them for all sorts of things right now.
Vegan Butter- You can definitely use regular butter if you’re not vegan or dairy free.
Brown Sugar – This is really key for making the crisp like topping!
Tips for making this crisp perfect every time
Do not skip the starch. Those frozen berries and fruits pack a little more moisture than fresh, so I find that if you don’t add enough tapioca or cornstarch to the fruit, it will yield a very watery base. I have tested this a number of times and this is the amount that worked best for my cherries. Having said that, if you find yours is runny, if you let this set after it’s hot (aka. once it’s cooled down), it will thicken. And honestly, who really cares – it’s so delicious no matter what.
faq about this recipe
Here are some commonly asked questions about this recipe.
can I use a different fruit if i don’t have frozen cherries
Absolutely. This is also delicious with raspberries or strawberries!
how long will this last in the fridge
You can definitely make this ahead of time but I recommend eating it within 4 days. It will not last that long, I can promise you that.
can i use regular butter and chocolate if i’m not vegan
Yes, it’s very easy to swap in whatever chocolate you have or regular butter. If you don’t have chocolate chips, you can also mince up a chocolate bar!
how do you recommend reheating the crisp?
If it has been cooled and refrigerated, pop it into a 375 F oven for about 15-20 minutes (uncovered) to let the crisp get nice and golden again.
can i gift this to my mom for mother’s day?
That’s what I’m doing! I plan to make an extra two – one for us, one for my mom, one for my mother in law and we can all enjoy them via a Skype brunch! Simply bake them in an aluminum foil baking dish so you don’t need to worry about picking up the baking dishes.
do you have any other easy crisp recipes using pantry or freezer staples?
Yes. In fact, I’m kinda obsessed with fruit crisp. I’m not a pie person, or a crumble or cobbler person. I like crisp, so I make them a lot!
What simple recipes are you planning on making for this strange Mother’s Day this year? Leave me a comment below with your thoughts!
Gluten Free Vegan Chocolate Cherry Crisp
- Preheat oven to 350 F and grease a 8" round pie dish.
- In a bowl, mix together the oats, almond flour, almonds, hemp hearts, cacao nibs, chocolate chips, brown sugar, and salt. Add in the melted butter and toss just until everything is coated.
- In another bowl, mix together the cherries, maple, cornstarch, lemon juice, cinnamon, salt and chocolate. Add this mixture to the pie dish. Top with the crisp topping and bake for about 40-45 minutes or until the filling is bubbling and thee topping is nicely browned. Serve with dairy free ice oat cream.
Updated on October 23rd, 2020
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.