Description
This Pistachio Cherry Coconut Crisp recipe is simple, and pure plant-based comfort food bliss; it’s heavy on flavor, yet light on sugar and calories.
Ingredients
Scale
Filling:
- 2 (10-ounce) bags cherries, frozen (or fresh or canned, pitted)
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon brown sugar
- 1 teaspoon vanilla
Crumb Topping:
- 1 cup old-fashioned oats
- ½ cup white whole wheat flour
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt (optional)
- 3 tablespoons margarine
- ¼ cup unsweetened, sliced, dried coconut
- ½ cup pistachios, coarsely chopped
Instructions
- Preheat oven to 375 F.
- Add cherries to a medium baking dish and toss with corn starch, lemon zest, brown sugar, and vanilla.
- In a medium bowl, mix together oats, flour, brown sugar, cinnamon, and salt (if desired). Cut in margarine with a fork. Fold in coconut and pistachios.
- Sprinkle crumb mixture evenly over the top of the cherry mixture. Place in oven, uncovered, and bake 25-30 minutes, until golden brown.
- Remove from oven and serve warm.
Notes
Make this recipe gluten-free by swapping wheat flour for a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 267
- Sugar: 15 g
- Sodium: 86 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 7 g