Do you need a super easy dessert to make? This dairy free cherry crumble is very versatile and quick to make. You can swap in any fruit you happen to have in season. You can also use frozen fruit as well.
It also does not take many dishes, so you won’t need to clean up much after cooking. And it only needs to bake for 25 minutes, which means it won’t overheat the house too much in the summer.
If you are trying to avoid sugar, feel free to substitute honey, maple syrup, or artificial sweeteners. Like I said, it’s versatile!
How To Make Dairy Free Cherry Crumble
To make this cherry crumble, first dump 16 ounces of pitted cherries into your pan. I used a 9×9 pyrex, but you could also totally make this in a cast iron pan as well.
Next mix 1/4 cup of coconut oil, 1 cup oatmeal, 1 teaspoon of cinnamon, and a 1/4 cup of sugar together. If you are doing local instead of dairy free, that coconut oil can totally be swapped out for butter too.
Put the crumble mixture on top of your fruit and spread it around.
And finally, bake it at 350 degrees for 25 minutes. It should be hot, bubbly and delicious when you pull it out. It’s also great to eat with some ice cream!
I hope you enjoy making this dairy free cherry crumble. It’s one of our favorites. It never seems to last long as the kids eat it up in one sitting usually. If you’re like me and have a big family, it’s also easy to double or even triple for a big batch.
Have fun cooking!
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