Juicy cherries bubble away under a thick layer of maple-sweetened oats and walnuts, spiced with cinnamon and a touch of ginger for warmth. Arrowroot starch thickens the fruit into a glossy, jammy filling, while coconut oil binds the topping into golden, craggy clusters as it bakes. There's no dairy or eggs anywhere in this one — just pantry staples like rolled oats, almond flour, and raw walnuts doing all the work. The result is a bubbling, deep-golden crisp with crisp-tender edges and a soft, fruity center, best served warm with a rest to let the filling settle. It's an easy, crowd-pleasing dessert that fits neatly into a vegan spread, whether you're baking for a weeknight treat or a holiday table.
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Full Circle Organic 100% Pure Maple Syrup
Butternut Mountain Farm Butternut Mountain Farm Maple Syrup, 12 oz
Butternut Mountain Farm 100% Pure Vermont Organic Maple Syrup - 12 Fl. Oz.
Jakeman's Organic Pure Maple Syrup
Maple Joe 100% Pure Organic Amber Maple Syrup, 6.4 fl oz
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
In a large mixing bowl, combine the cherries, 2 tbsp maple syrup, arrowroot starch, and vanilla extract. Stir until the cherries are evenly coated and the starch is fully dissolved with no dry pockets. Transfer the mixture to the prepared baking dish and spread into an even layer.
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