Apple and Dried Cherry Crisp (Pareve)

© Miri Rotkovitz
Prep: 10 mins
Cook: 50 mins
Total: 60 mins
Servings: 6 servings
Nutrition Facts (per serving)
439 Calories
14g Fat
79g Carbs
4g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 439
% Daily Value*
Total Fat 14g 18%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 79g 29%
Dietary Fiber 8g 29%
Total Sugars 51g
Protein 4g
Vitamin C 19mg 95%
Calcium 49mg 4%
Iron 2mg 9%
Potassium 405mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When you've got wonderful fall apples on hand, showcase them in this wholesome, dairy-free Apple and Dried Cherry Crisp. Because the crunchy crisp topping contains no butter, the flavors of the fruit, oats and nuts can really shine through. I like to use a mix of sweet and tart apple varieties, but if you have a favorite multipurpose apple, a single type can work nicely, too.

Tips: Want to boost the fiber and nutrients in this crisp? Leave some of the skin on the apples, and swap all or some of the all purpose flour for white whole-wheat flour or whole-grain pastry flour.

Serving a crowd? Just double the quantities, and bake in a 9 x 13 x 2-inch (or similarly sized) baking dish. 

Need to tweak the recipe to satisfy special dietary needs? If nut allergies are a concern, you can skip the pecans. And if you need a gluten-free crisp, try replacing the all-purpose flour with your favorite gluten free 1-to-1 baking mix. (Be sure to use oats that are labeled gluten free as well.) 


  • 2 1/2 to 3 pounds apples, about 6 to 8, such as Gala, Mutsu, or Honeycrisp, fully or partially peeled, cored and cut into 3/4-inch chunks

  • 1/2 lemon, juiced

  • 2 tablespoons sugar

  • 1/3 cup dried tart cherries

  • 1 cup rolled oats, old-fashioned, not instant

  • 1/2 cup all-purpose flour

  • 1/4 cup sugar

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 cup canola oil, or grapeseed oil

  • 1/4 cup pure maple syrup

  • 1/4 cup chopped pecans, raw

Steps to Make It

  1. Preheat the oven to 350 F. Oil a deep 8 x 10-inch (or similarly sized) baking dish.

  2. In a large bowl, toss the apples with the lemon juice, sugar, and dried cherries. Transfer to the baking dish. 

  3. In another bowl, whisk together the oats, flour, sugar, cinnamon, and ginger. Add the oil and maple syrup, and stir until the oat mixture is moistened. Stir in the pecans. 

  4. Sprinkle the topping evenly over the apples. Bake the crisp in the preheated oven for 45 to 50 minutes, or until the fruit filling is bubbly and the crisp topping is golden brown and crunchy. (Check the crisp after about 30 to 35 minutes—if the topping is getting too brown, cover lightly with foil or parchment paper, then remove the cover for the last few minutes of baking.) 

  5. Allow to rest for 5 to 10 minutes before serving. Enjoy!