Juicy, vegan cherry crisp from the oven with fresh cherries and a delicious topping of oat flakes, coconut flakes and nuts. Perfect as a summer dessert with a scoop of homemade vanilla ice cream.
Preheat oven to 175 degrees Celsius and prepare a loaf pan of about 30x20cm.
FOR THE CHERRIES Put lemon juice, cornstarch, maple syrup in a bowl and mix until cornstarch is dissolved and well combined.
45 ml maple syrup, 15 g Cornstarch, 15 ml Lemon juice
Add cherries and stir well until everything is evenly mixed.
1000-1200 g sweet cherries
NOTE: If the cherries are not juicy enough, add about 150ml of cherry or apple juice.
Place in baking dish and set aside.
FOR THE CRISP. Combine oat flour (gluten-free for gf version), shredded coconut, mixed nuts, raw cane sugar, nut puree and (optional) cherry or apple juice in a bowl and mix well with a silicone scraper or your hands. Add sips of lukewarm water and knead until the mixture is moist to the touch and can be shaped, but is still crumbly.
150 ml Cherry juice, 120 g Oatmeal, 55 g Coconut shavings, 100 g mixed nuts, 80 g Raw cane sugar, 60 g Nut puree
Pour crisp evenly over cherries, press down lightly and place in oven.
Bake for 40 minutes until the crisp is lightly browned.
Remove from the oven and let cool slightly.
Serve as desired and garnish (optional) with vegan vanilla ice cream and fresh mint leaves.
Vegan vanilla ice cream, Peppermint leaves to taste
Store in an airtight container in the refrigerator for up to 3 days. Gladly warm up again gently.