Vegan Cherry Crumble

This Vegan Cherry Crumble features a sweet cherry base and a crumbly plant-based and gluten-free crumble topping. Made with only a few healthy ingredients, this crumble is a delicious summer dessert.‍

I absolutely LOVE making crisps and crumbles using summer fruit. Crisps and crumbles are my second favorite summer dessert, behind fruit pizza.

But if you think about it, they're all the same! Some sort of pastry in combination with a delicious fruit. (Fruit pizza has frosting, so it wins though.)

Cherries make SUCH a good crumble. During peak cherry season the cherries are so sweet and juicy. They create a delicious flavor and always make a thick filling from their natural juices.

Jump to:

• What is a crumble?
• Why I love this Vegan Cherry Crumble
• Ingredient Notes & Substitutions
• How to make Plant-Based Cherry Crumble
• Tips for the best Vegan Cherry Crumble
• FAQ & Expert Tips
• Recommended Tools
• Recipe Prayer
• More fruit crisps, crumbles, & cobblers
• Tried this recipe?
• 📖 Recipe
• 💬 Comments

What is a crumble?

There are several types of baked fruit desserts, topped with a pastry.

The most common are: crisps, crumbles, and cobblers.

Cobblers are usually topped with biscuit dough, creating a more solid topping. Almost like a pie crust.

Crumbles and crisps are more similar. Crisps have an oat topping, while crumbles usually do not.

So, a crumble is a delicious baked dish, with fruit on the bottom and a crispy, crumbly, and sweet topping.

Why I love this Vegan Cherry Crumble

• Dietary needs - this crumble is vegan, eggless, gluten-free, dairy-free, oil-free, and refined sugar free. That's right! No vegan butter, no white flour, no sugar, AND made with whole foods.
• Ten ingredients - between the cherry filling and the crumble topping, there are only ten ingredients in this crumble. It is so simple!
• Buttery crumble topping without any butter - the crumble topping uses almond flour which has such a buttery flavor (since it's a fat source, just like butter) so there's not need to use any processed vegan butter
• Great for making ahead of time - if the crumble should cools completely the filling gels up and makes it much more solid. So this dish is perfect to make the day before you want to serve it
• Easy to make - you don't really need any special equipment (though a cherry pitter is nice to have) and you only need a couple of bowls and 15 minutes to prep this crisp
• Tasty summer dessert - you can make the most of cherry season AND your friends and family will never know this recipe is vegan and gluten-free

Ingredient Notes & Substitutions

Filling Ingredients

• Pitted Fresh Cherries: I love using fresh cherries because they are plump and sweet, but if you don't have access to fresh cherries or don't want to bother with a cherry pitter you can use frozen cherries. If you use frozen cherries be sure to let them thaw and drain completely to avoid tons of juice in the bottom of your crumble and so you don't have to increase the cook time and risk burning the topping
• Maple Syrup: a little maple syrup turns the crisp into a more decadent dessert. For a completely fruit-sweetened option, you can use date syrup.
• Lemon Juice: lemon juice helps the fruit stay fresh. It also adds a bite of acid to the dish to create a layer of flavor. Don't skip it, but you could sub lime juice.
• Vanilla Extract
• Cornstarch/Arrowroot: you can use either cornstarch or arrowroot powder. Both have the same effect: help to thicken up the fruit layer. Arrowroot powder and cornstarch are interchangeable, so use whatever you have.
• Salt

Topping Ingredients

• Almond Flour: usually I try to only use one flour, and oat flour is my go-to, but almond flour plays such a key role in this crumble. Almond flour is not as absorbent as other flours so it creates a more crumbly texture, instead of turning into a paste. It also tastes so rich and buttery, contributing to the flavor of the topping.
• Oat Flour: feel free to use store bought or homemade oat flour. Both will work!
• Maple Syrup: instead of sugar we'll use maple syrup. For a completely fruit-sweetened option, you can use date syrup.
• Cinnamon
• Salt

How to make Plant-Based Cherry Crumble

Step 1. Preheat the oven to 350°F.

Step 2. In a large bowl, toss the cherries with the maple syrup, lemon juice, vanilla extract, cornstarch, and salt.

Step 3. Pour the cherries into a 9"x13" baking pan.

Step 4. In a medium bowl use a fork to mix the almond flour, oat flour, maple syrup, cinnamon and salt. Mix only until just combined.

Step 5. Sprinkle the almond flour topping evenly over the cherries.

Step 6. Bake for 35-40 minutes until the top of the crumble is golden brown and the cherries are bubbling.

Step 7. Remove from the oven and let cool briefly. Serve with vegan ice cream. Enjoy!

Tips for the best Vegan Cherry Crumble

• Add lemon zest: while I don't call for it in the ingredients, if you want, you can add the zest of your lemon to the filling for an even brighter flavor
• Be sure to cut the cherries in half: the cherries will release more juice if they're halved, this extra juice will help the cornstarch can work its magic
• Storing: since this crumble is made from plant-based ingredients, store any leftovers covered in the refrigerator

FAQ & Expert Tips

Recommended Tools

• You'll need a cherry pitter for this recipe
• This is the white baking dish I used
• My favorite mixing bowls

Recipe Prayer

Thank you God for sweet treats and summer fruits. Amen.

More fruit crisps, crumbles, & cobblers

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