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Pistachio Cherry Coconut Crisp – Sharon Palmer, The Plant Powered Dietitian

Right here’s a plant-based consolation meals dessert recipe heavy on taste, and light-weight on sugar and energy. Calling upon the wealthy flavors of cherries, pistachios, coconut and oats, this tremendous simple recipe for Pistachio Cherry Coconut Crisp is bound to be a success with the entire household! It’s easy sufficient to serve on a Sunday household dinner night time, potluck, or picnic. But it surely’s additionally elegant to be the primary occasion at a particular vacation meal. Serve this crisp heat with plant-based ice cream to essentially let it shine. It’s also possible to simply substitute different fruits for the cherries, together with peaches, apricots, apples, and berries.


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Pistachio Cherry Coconut Crisp (Vegan)

  • Creator:
    The Plant-Powered Dietitian

  • Whole Time:
    40 minutes

  • Yield:
    8 servings 1x

  • Weight loss plan:


This Pistachio Cherry Coconut Crisp recipe is straightforward, and pure plant-based consolation meals bliss; it’s heavy on taste, but gentle on sugar and energy.


  • 2 (10-ounce) baggage cherries, frozen (or recent or canned, pitted)
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon zest
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla

Crumb Topping:


  1. Preheat oven to 375 F.
  2. Add cherries to a medium baking dish and toss with corn starch, lemon zest, brown sugar, and vanilla.
  3. In a medium bowl, combine collectively oats, flour, brown sugar, cinnamon, and salt (if desired). Lower in margarine with a fork. Fold in coconut and pistachios.
  4. Sprinkle crumb combination evenly excessive of the cherry combination. Place in oven, uncovered, and bake 25-Half-hour, till golden brown.
  5. Take away from oven and serve heat.


Make this recipe gluten-free by swapping wheat flour for a gluten-free flour mix.

  • Prep Time: 10 minutes
  • Cook dinner Time: Half-hour
  • Class: Dessert
  • Delicacies: American


  • Serving Measurement: 1
  • Energy: 267
  • Sugar: 15 g
  • Sodium: 86 mg
  • Fats: 10 g
  • Saturated Fats: 3 g
  • Carbohydrates: 40 g
  • Fiber: 5 g
  • Protein: 7 g

For different plant-powered dessert recipes, take a look at a few of my favorites:

Spiced Quince Apple Compote
Vegan Apple Cake
Dreamy Blue Butterfly Pea Flower Cheesecake Squares

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