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vegan cherry pie filling

Vegan Cherry Pie Filling

This vegan cherry pie filling is sweet as a summer day and goes perfectly in a pie or over ice cream, yogurt, or oat meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 67 kcal

Equipment

  • sauce pan

Ingredients
  

  • 5 cups dark, sweet cherries (frozen) or fresh and pits removed
  • 3 tablespoons arrowroot powder
  • 11/2 tablespoons fresh lemon juice
  • 1/2 teaspoon liquid stevia or 2 tablespoons maple syrup or to taste
  • 1/2 teaspoon almond extract
  • 1 recipe whole wheat oil free pie crust

For Crumb Topping (If Making Pie)

  • 1/4 cup oats
  • 1/4 cup whole wheat pastry flour
  • 3 tablespoons light coconut milk
  • 1 tablespoon almond butter
  • 1/4 teaspoon liquid stevia or 1 tablespoon coconut sugar

Instructions
 

  • If making a pie, preheat oven to 375 degrees. Add all ingredients to a medium sauce pan over medium heat. Bring to a boil. Lower heat slightly to keep mixture simmering. Cook, stirring, for about 8-10 minutes until the filling is hot and thickened.
  • If using for a pie, pour into an unbaked pie shell.
  • In a small bowl, mix the oats, flour, stevia or coconut sugar, almond butter, and light coconut milk. Use your fingers to really mix it all together into a crumbly texture. Cover the top of the pie with the crumb mixture.
  • Optionally, if desired, spray the top of the pie with a few sprays of nonstick spray to make it turn a golden color. It's good for all of the crumb topping to be moistened so you don't end up with any dry flour on top. Bake for 30 minutes or until the pie is lightly golden and the berry mixture is bubbling. If the crust is browning too quickly, cover with foil.
  • This pie tastes great served warm with non dairy ice cream or coconut whipped cream on top.