These individual vegan cherry pistachio crisps feel like tiny personal pies, and they bake in about half an hour. Frozen sweet cherries bubble up with maple syrup, orange zest, and a drop of almond extract while the oat-and-pistachio crumble goes golden on top. Because they are single-serve, everybody gets their own crispy edge.
Imagine diving your spoon into a warm, personal-sized dessert, breaking through a golden, nutty crust to reveal a pool of bubbling, deep-red cherries. These individual Cherry Pistachio Crisps are the definition of cozy indulgence! The sweet cherries are perfectly balanced by a fragrant, crunchy topping flecked with vibrant green pistachios and toasted coconut. Best of all, this stunning dessert is naturally vegan, gluten-free, and comes together in under 30 minutes, making it perfect for both special occasions and simple weeknight treats.
Ingredients
• For the Cherry Filling
• 2 10-ounce / 283 g (10 oz) bags frozen sweet cherries
• 2 tablespoons / 30 mL (1 fl oz) maple syrup
• 2 teaspoons / 6 g (0.21 oz) arrowroot powder
• 1 teaspoon (5 ml / 0.2 fl oz) grated orange zest
• 2 teaspoons / 10 mL (0.3 fl oz) vanilla extract
• ½ teaspoon ground cinnamon
• ⅛ teaspoon almond extract
• For the Pistachio Crisp Topping
• 1 cup / 90 g (3.17 oz) old-fashioned rolled oats (certified gluten-free if needed)
• ⅓ cup / 30 g (1.06 oz) unsweetened shredded dried coconut
• ⅓ cup / 35 g (1.23 oz) almond meal
• ¼ cup / 50 g (1.76 oz) coconut sugar
• ¼ cup / 30 g (1.06 oz) gluten-free oat flour, sifted
• ¼ teaspoon sea salt
• ¼ cup / 60 mL (2 fl oz) melted coconut oil
• 1 tablespoon / 15 mL (0.5 fl oz) maple syrup
• 1 teaspoon / 5 mL (0.2 fl oz) vanilla extract
• ½ cup / 60 g (2.12 oz) raw pistachios, roughly chopped, plus more for garnish
Instructions
1. Preheat your oven to 375°F (190°C). Arrange 8 half-cup ramekins on a large baking sheet to catch any potential drips.
2. In a medium bowl, create the filling by tossing together the frozen cherries, 2 tablespoons (30 ml / 1 fl oz) of maple syrup, arrowroot powder, orange zest, 2 teaspoons (10 ml / 0.3 fl oz) of vanilla, cinnamon, and almond extract until evenly coated. Divide this luscious mixture among the 8 ramekins.
3. In a separate medium bowl, prepare the topping. Whisk together the oats, shredded coconut, almond meal, coconut sugar, oat flour, and salt. Pour in the melted coconut oil, the remaining 1 tablespoon (15 ml / 0.5 fl oz) of maple syrup, and the remaining 1 teaspoon (5 ml / 0.2 fl oz) of vanilla. Stir until combined, then fold in the chopped pistachios.
4. Generously spoon about ¼ cup of the pistachio topping over the cherry filling in each ramekin. Bake for 20 to 25 minutes, until the filling is bubbling around the edges and the tops are a beautiful golden brown.
5. Let the crisps cool for a few minutes before serving. They are divine served warm, topped with a scoop of dairy-free ice cream, a dollop of whipped coconut cream, or a sprinkle of extra pistachios.
Nutritional Information
• Per serving (1 crisp)
• Calories: 300
• Protein: 5 g
• Total Fat: 15 g
• Saturated Fat: 9 g
• Carbohydrates: 37 g
• Cholesterol: 0 mg
• Sodium: 67 mg
• Fiber: 5 g
• Sugar: 23 g
Pro Tips
• For an extra crunchy topping, lightly toast the rolled oats and pistachios in a dry skillet over medium heat for 3-5 minutes until fragrant. Allow them to cool completely before mixing with the other topping .
• No arrowroot powder on hand? Cornstarch or tapioca starch make excellent 1:1 substitutes for thickening the cherry filling.
• Feel free to swap the fruit! This recipe works beautifully with other frozen fruits like mixed berries, sliced peaches, or plums for a delicious seasonal variation.
FAQ
Q: Is this cherry pistachio crisp recipe truly vegan
A: Yes, this recipe is 100% vegan. It uses plant-based ingredients like coconut oil instead of butter, and maple syrup and coconut sugar as sweeteners, making it completely free from dairy, eggs, and other animal products.
Q: Can I make this cherry crisp nut-free
A: Absolutely. To make this recipe nut-free, replace the almond meal with an equal amount of oat flour. Omit the almond extract from the filling. For the topping, substitute the chopped pistachios with raw pumpkin seeds or sunflower seeds for a similar crunch.
Q: What is the best way to store leftovers
A: You can store any leftover cherry crisps by covering the ramekins tightly with plastic wrap or foil and refrigerating for up to 4 days. To reheat, simply place them in a 350°F (175°C) oven for 10-15 minutes until warmed through.
Q: Can I use a different fruit in this vegetarian crisp recipe
A: Yes, this recipe is very versatile! It works beautifully with other frozen fruits. Try using an equal amount of mixed berries, sliced peaches, plums, or even chopped apples. You may need to adjust the sweetener slightly depending on the tartness of your chosen fruit.
More Recipes You’ll Love
- Sprouted Mung Bean and Potato Curry
- Chaunk Gobhi Foogath (Sautéed Brussels Sprouts with Coconut)
- The Crispiest, Puffiest Aloo Poori
Individual Vegan Cherry Pistachio Crisps
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Arrange 8 half-cup ramekins on a large baking sheet to catch any potential drips.
- In a medium bowl, create the filling by tossing together the frozen cherries, 2 tablespoons (30 ml / 1 fl oz) of maple syrup, arrowroot powder, orange zest, 2 teaspoons (10 ml / 0.3 fl oz) of vanilla, cinnamon, and almond extract until evenly coated.
- Divide this luscious mixture among the 8 ramekins.
- In a separate medium bowl, prepare the topping.
- Whisk together the oats, shredded coconut, almond meal, coconut sugar, oat flour, and salt.
- Pour in the melted coconut oil, the remaining 1 tablespoon (15 ml / 0.5 fl oz) of maple syrup, and the remaining 1 teaspoon of vanilla.
- Stir until combined, then fold in the chopped pistachios.
- Generously spoon about ¼ cup of the pistachio topping over the cherry filling in each ramekin.
- Bake for 20 to 25 minutes, until the filling is bubbling around the edges and the tops are a beautiful golden brown.
- Let the crisps cool for a few minutes before serving. They are divine served warm, topped with a scoop of dairy-free ice cream, a dollop of whipped coconut cream, or a sprinkle of extra pistachios.
