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Vegan Cherry Blueberry Crisp – No Bake

August 7, 2017 By Richa 26 Comments

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Easy 1 Pot No Bake Cherry Blueberry Crisp. Seasonal Berries cooked to a compote and topped with Toasted Crisp Oat crumble. Serve with favorite ice cream. Vegan Berry Crisp Recipe. Can be gluten-free, nut-free.

Easy 1 Pot No Bake Cherry Blueberry Crisp. Seasonal Berries cooked to a compote and topped with Toasted Crisp Oat crumble. Serve with favorite ice cream. Vegan Recipe. Can be gluten-free, nut-free | VeganRicha.com

It has been hitting 90s this past week in the PNW. Who wants to bake in this heat! I made these stove top No Bake crisps the other day and they worked out amazingly. I generally use whichever berries I have on hand. For this post I used cherries and Wild blueberries. 

The blueberries add an amazing color and flavor with the tangy cherries. The flavor with the Cherries is like a Black Forest Crisp! Use any seasonal berries of choice. The crisp is Easily made gluten-free with oat flour or other gluten-free flour. You can also bake the mix for 30 to 40 minutes. Easy, Gorgeous and perfect to use up all the fruit.

1 Skillet and 30 Minutes to Berry Bliss. 

Easy 1 Pot No Bake Cherry Blueberry Crisp. Seasonal Berries cooked to a compote and topped with Toasted Crisp Oat crumble. Serve with favorite ice cream. Vegan Recipe. Can be gluten-free, nut-free | VeganRicha.com

No Bake Vegan Cherry Blueberry Crisp. 20 Minute 1 Pot Berry Crisp. Seasonal Berries cooked to a compote and topped with Toasted Crisp Oat crumble. Serve with favorite ice cream. Vegan Recipe. Can be gluten-free, nut-free | VeganRicha.com

More berry recipes from the blog

  • Blueberry Brownies. so Good.
  • Strawberry Chocolate Cinnamon Rolls – These are fun
  • Strawberry Ice Cream GF
  • Strawberry Cheesecake GF 
  • Cranberry Blueberry Crumb Bars. – Perfect for snacking

If you make this Berry Crisp, let me know how it turned out in the comments!

Easy 1 Pot No Bake Cherry Blueberry Crisp. Seasonal Berries cooked to a compote and topped with Toasted Crisp Oat crumble. Serve with favorite ice cream. Vegan Recipe. Can be gluten-free, nut-free | VeganRicha.com

Make the Crisp. Transfer to a bowl and use the same skillet to cook the berries. 

Easy 1 Pot No Bake Cherry Blueberry Crisp. Seasonal Berries cooked to a compote and topped with Toasted Crisp Oat crumble. Serve with favorite ice cream. Vegan Recipe. Can be gluten-free, nut-free | VeganRicha.com

Simmer the berries to preferred consistency.

Easy 1 Pot No Bake Cherry Blueberry Crisp. Seasonal Berries cooked to a compote and topped with Toasted Crisp Oat crumble. Serve with favorite ice cream. Vegan Recipe. Can be gluten-free, nut-free | VeganRicha.com

Assemble and serve. I served these with So Delicious Oregon Mixed berry Coconut Ice Cream.

Easy 1 Pot No Bake Cherry Blueberry Crisp. Seasonal Berries cooked to a compote and topped with Toasted Crisp Oat crumble. Serve with favorite ice cream. Vegan Recipe. Can be gluten-free, nut-free | VeganRicha.com

Easy 1 Pot No Bake Cherry Blueberry Crisp. Seasonal Berries cooked to a compote and topped with Toasted Crisp Oat crumble. Serve with favorite ice cream. Vegan Recipe. Can be gluten-free, nut-free | VeganRicha.com
Print Recipe
4.8 from 5 votes

No Bake Cherry Blueberry Crisp

Easy 1 Pot No Bake Cherry Blueberry Crisp. Seasonal Berries cooked to a compote and topped with Toasted Crisp Oat crumble. Serve with favorite ice cream. Vegan Recipe. Can be gluten-free, nut-free.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: Vegan
Servings: 4
Calories: 273kcal
Author: Vegan Richa

Ingredients

Crisp:

  • 1/2 cup (40.5 g) oats
  • 1/3 cup (41.67 g) flour
  • 2 tbsp almond flour (or use more flour)
  • 1 tbsp oil , coconut or organic safflower
  • 1/4 tsp (0.25 tsp) salt
  • a generous pinch of cinnamon or nutmeg or both
  • 2 tbsp coconut sugar or light brown sugar or other fine sugar
  • 1 to 2 tbsp (2 tbsp) maple syrup

Berries:

  • 3.5 to 4 cups (520 to 600 g) of blueberries and cherries or other berry mix
  • 2 tbsp maple syrup
  • 1 tbsp arrowsroot starch
  • 1 tbsp lemon juice
  • 2-3 tbsp (2 to 3 tbsp) water
  • 1/2 tsp (0.5 tsp) vanilla extract
  • a pinch of salt

Instructions

  • Heat a large skillet over medium heat. When hot, Add oats and toast for 2 to 3 minutes. Add in the flour and mix in and toast for another 2 minutes. Stir occasionally.
  • Add the almond flour and oil and mix in well and toast for half a minute. Add the salt, spices and sugar and mix in. Take off heat.
  • Add maple syrup a tbsp at a time, while still hot, and mix in to make crumbly mixture. Add a tsp more oil or maple to get the texture you prefer. Taste and adjust sweet by adding in some more coconut sugar. Transfer mixture to a bowl
  • Combine the ingredients for the berry mixture in the same or different skillet over medium heat. Mix well and cook for 7 to 9 minutes partially covered, or until the berries are tender and the mixture thickens slightly. Taste and adjust sweet and flavor. Add more water if too thick. (This berry mix works equally well with frozen berries. Cook time might increase by a minute or so). 
  • Immediately transfer the berries to serving bowls. Top with the crisp generously. Add a dollop of vegan ice cream or whipped coconut cream and serve. 

Notes

To make this gluten-free: Use gluten-free flour of choice such as oat flour or a mix of flours like sorghum,buckwheat,oat or rice flours. 
To make these Oat free: Use coarsely ground nuts such as hazelnuts and almonds instead of oat. Mix into the toasted flour and proceed. 
To Bake: Mix the ingredients under Berries with only 1 tbsp water and spread in a baking dish. Mix the ingredients under crisp to combine well and sprinkle over the berries mixture. Bake uncovered for 30 to 40 minutes. 
 
Nutrition value is approx 1 of 4 serves, does not include ice cream. 
Metric measures of berries use fresh berries. Weight of frozen berries if much more. 
 

Nutrition

Nutrition Facts
No Bake Cherry Blueberry Crisp
Amount Per Serving
Calories 273 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 160mg7%
Potassium 349mg10%
Carbohydrates 52g17%
Fiber 4g17%
Sugar 28g31%
Protein 4g8%
Vitamin A 75IU2%
Vitamin C 9.9mg12%
Calcium 45mg5%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Easy 1 Pot No Bake Cherry Blueberry Crisp. Seasonal Berries cooked to a compote and topped with Toasted Crisp Oat crumble. Serve with favorite ice cream. Vegan Recipe. Can be gluten-free, nut-free | VeganRicha.com

Filed Under: dessert, summer



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Christine McMahan says

    August 7, 2017 at 4:45 pm

    This looks amazing [ like so many of your recipes]! Do you think you could use frozen berries? I have blueberries and cherries in the freezer I would like to use up.
    Thank you

    Reply
    • Richa says

      August 7, 2017 at 4:52 pm

      yes totally. i should add that note. the cook time might be a minute longer.

      Reply
      • Ethan says

        August 10, 2017 at 1:09 pm

        Should you still use 3.5-4 cups of berries if using frozen berries??

        Reply
        • Richa says

          August 10, 2017 at 1:39 pm

          Yes, the size doesnt change much on freezing, so volume is the same(in cups), but the weight changes. You will need an extra minute or 2 to thicken the mixture.

          Reply
  2. Kajal says

    August 7, 2017 at 5:23 pm

    Can’t wait to try this. The ice cream looks yummy too. Which brand and flavor?

    Reply
    • Richa says

      August 7, 2017 at 6:20 pm

      Its So Delicious Brand Coconut Oregon Berry. its really good esp with crisps or over other fruit desserts.

      Reply
  3. mia says

    August 7, 2017 at 5:39 pm

    Great idea Richa!

    Reply
    • Richa says

      August 7, 2017 at 6:21 pm

      Thanks Mia!

      Reply
  4. Cassie Autumn Tran says

    August 7, 2017 at 10:18 pm

    Wow, this looks wonderful! I love how simple this recipe is!

    Reply
  5. Terry says

    August 8, 2017 at 10:50 am

    Superb recipe! I made it on the stove top and the topping is wonderful that way (I doubled the topping to have extra on hand). This is my new breakfast!

    Reply
    • Richa says

      August 8, 2017 at 10:13 pm

      Awesome!!

      Reply
  6. Elaine says

    August 9, 2017 at 5:29 pm

    5 stars
    Just made this !! Awesome. Subbed sunbutter for the oil. Topped it with vanilla nice cream. This will be made often.

    Reply
  7. Jess says

    August 10, 2017 at 6:40 pm

    This is super yummy- I’m eating it now! Used a mix of cherries, peaches, and apricots to use what fresh fruit I had on hand. Added in some frozen blueberries. Thanks!

    Reply
    • Richa says

      August 12, 2017 at 10:03 pm

      Awesome!

      Reply
  8. Shruthi says

    August 12, 2017 at 7:42 pm

    I don’t have arrowropt starch handy. What can I sub it with?

    Reply
    • Richa says

      August 12, 2017 at 10:03 pm

      cornstarch

      Reply
  9. Mamatha says

    August 13, 2017 at 5:40 pm

    5 stars
    This was very tasty and loved that I only needed one pan!

    Reply
    • Richa says

      August 13, 2017 at 7:11 pm

      Thanks!

      Reply
  10. Sue says

    August 14, 2017 at 12:41 pm

    5 stars
    Excellent recipe!!My husband says it belongs on his top 10 list! Thanks Richa.

    Reply
    • Richa says

      August 14, 2017 at 2:25 pm

      yay!!! whats in his top 10?

      Reply
  11. Cat says

    August 16, 2017 at 8:34 am

    5 stars
    This was a much-needed summer dessert for my family this weekend. I was lazy and baked it in the oven and it turned out delicious. I will make it again soon. Thank you for another great recipe!!

    Reply
  12. Julie says

    August 19, 2017 at 12:45 pm

    4 stars
    Quick and delicious! made it in a pan, but if i had made it in the oven, would it be at 350 degrees F?

    Reply
    • Richa says

      August 23, 2017 at 3:11 pm

      yes 350 deg F

      Reply
  13. Thecla says

    August 31, 2017 at 3:55 am

    Crisps are my FAV! Especially in the fall and winter. This looks super tasty!

    Reply
  14. Colleen says

    November 11, 2019 at 4:25 pm

    This was great. I used nut butter instead of oil and it came out perfect. Thanks!

    Reply
    • Richa says

      November 11, 2019 at 9:13 pm

      awesome

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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