I really try to limit making this, because when I do, I tend to grab a spoonful of it every time I open the fridge. By the time I realize it, most of it is gone! Ack! So embarrassing.
Even though I’m a newbie when it comes to vegan cuisine, I have found that everything I’ve taught in my cooking classes has been LEGIT with the vegan community out there. This cherry crisp, for instance. I taught this a few months ago, and it was a great big hit. I had developed the recipe only a few days before I taught it, but it was easily a favorite. And so quick and easy, too! One of my students closed their eyes while eating this – I mean, isn’t that a sign that I should keep making food like this?
A fun thing I do in my classes (if I’m really prepared, I have prizes!) – I quiz my students! What’s the difference between a crisp, a crumble, and a cobbler?
Answer: A crisp is a baked fruit dish topped with a streusel-like topping containing oats (like this), a crumble also is a baked fruit dish with a streusel-like topping (no oats), and a cobbler is a baked fruit dish topped with a biscuit topping (can be cookie dough or some other dough that you dollop on the fruit).
Vegan Cherry Crisp
A quick and easy dessert that'll keep you coming back for more - make sure you have helpers to eat this!
In a medium saucepan over medium heat, add the frozen cherries, 1/3 cup sugar, and ¼ teaspoon cinnamon. Whisk the water, lemon juice, and cornstarch in a small bowl until incorporated, and then add it to the cherry mixture. Add a small pinch of salt.
Allow the cherry mixture to come to a simmer, and turn the heat off when the liquid thickens (coats the back of a spoon) and no longer looks cloudy. Turn off heat, and pour into a 4x8-inch baking dish, sprayed with canola oil spray.
For the crisp topping, combine all ingredients (except almonds) in a large bowl. Cut the vegan butter into the ingredients with a pastry cutter, until the flour mixture resembles small peas and is uniform.
Pour the crisp topping over the cherry mixture, sprinkle on sliced almonds, and place the baking dish in the oven. Bake for 20 minutes, until bubbly and crisp topping is light brown.