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Individual Vegan Cherry Pistachio Crisps – vegetarian recipe
Stav Kogan

Individual Vegan Cherry Pistachio Crisps

Dive into a warm, personal-sized dessert with a golden, nutty crust and a bubbling, deep-red cherry filling. This stunning dessert is naturally vegan, gluten-free, and comes together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 serving
Calories: 300
Ingredients Method Nutrition

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
  • 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.

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Arrange 8 half-cup ramekins on a large baking sheet to catch any potential drips.
  3. 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.
  4. Divide this luscious mixture among the 8 ramekins.
  5. In a separate medium bowl, prepare the topping.
  6. Whisk together the oats, shredded coconut, almond meal, coconut sugar, oat flour, and salt.
  7. 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.
  8. Stir until combined, then fold in the chopped pistachios.
  9. Generously spoon about ¼ cup of the pistachio topping over the cherry filling in each ramekin.
  10. Bake for 20 to 25 minutes, until the filling is bubbling around the edges and the tops are a beautiful golden brown.
  11. 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.

Nutrition

Calories: 300kcalCarbohydrates: 37gProtein: 5gFat: 15g

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