Cherry season is here! The round red fruits are not only sweet and tasty, they are als pretty healthy. They have a water content of around 80 percent, which makes them a perfect, hydrating snack during those hot summer months. Cherries are also rich in several vitamins and minerals. They are especially a good source for vitamin C and potassium as well as dietary fiber.
Ever wondered why cherries are red? The small stone fruits are bursting with an antioxidant called anthocyanin, which is also found in other red-ish to blue-ish fruits and vegetables. This phytochemical seems to not only have antioxidant but also anti-inflammatory properties.
With all these reasons for eating more cherries, we decided to show you a tasty way off adding them to your diet. This vegan cherry crumble is very easy to make, and you only need seven ingredients for the entire recipe.
Cherries work great alongside almonds which are a great source of healthy fats and proteins. So we decided to add them to the crumble topping together with rolled oats, which are incredibly nutritious as well. If you use gluten-free oats this entire recipe is actually gluten-free.
Instead of processed sugar we opted for a more natural sweetener: Maple syrup. It does not only add flavour but also plenty of nutrients, including zinc, manganese and calcium. Last but not least, there is coconut oil to make the topping extra crunchy. Enjoy straight from the oven or even cold with a dollop of coconut yogurt.
Vegan Cherry Crumble
Total Cooking time: 40 min
Servings: 6 persons
Difficulty: Easy
Ingredients:
- 350 g pitted cherries
- 2 tsp cornstarch
- 80 g slivered almonds
- 90 g rolled oats
- 30 g coconut oil
- 50 g maple syrup
- ¼ tsp cinnamon
Instructions:
- Preheat the oven to 170 °C.
- Combine the cherries with the cornstarch and 1 tbsp of the maple syrup. Transfer to a casserole dish.
- Add 60 g of almonds and 40 g of oats to a food processor and process until a chunky flour forms.
- Mix with the remaing ingredients and distribute evenly on the cherry layer.
- Bake for 25 min until golden brown. Let cool 5 min and enjoy!
Per serving: 250 kcal, 12.7 g fat, 31 g carbs, 4.9 g protein
Recipe card for printing:
