Cherry-Coconut Protein Crisp

Nicolette Stramara

by | Updated: December 4th, 2016

Everyone has something – that one special dish they’re known for. Aunt Edna has the best mac ‘n cheese and Uncle Mack makes a mean turkey. But when the family calls you, they ask for a mixed greens salad. News flash: that’s a sure sign you don’t have a signature. Luckily, all that can change. For the next family gathering, offer to bring dessert. You’ll blow them all off their high horses with this coconut-sweetened cherry crisp. A gooey, oat crumble gracefully garnishes dark red cherries that have burst open while baking. Rest assured, this is one for the family cookbook!

Healthy Dessert Recipe: Cherry Protein Crisp

Cherry-Coconut Protein Crisp

Makes 9 servings
Macros per serving: 160 calories | 5.1 g protein | 22 g carbs | 7.4 g fat | 13 g sugar | 21.5 g fiber



1 package (16 oz) frozen dark cherries, thawed
1 scoop ARO Vanilla Whey Protein Complex Powder
3 Tbsp. cornstarch
¼ tsp. salt
¼ cup lemon juice
3 Tbsp. water


½ cup Vitacost Rolled Oats
½ scoop ARO Vanilla Whey Protein Complex Powder
2 Tbsp. Vitacost Coconut Sugar
2 Tbsp. Vitacost Organic Medium Shred Coconut
¼ cup Vitacost Organic Coconut Oil


  1. Preheat oven to 325 degrees F and coat an 8” x 8” baking dish with non-stick cooking spray.
  2. In a large bowl, combine 1 scoop protein powder, cornstarch, salt, lemon juice and water, whisking together until mixture is smooth and resembles a thick paste.
  3. Add cherries and stir vigorously until cherries are fully coated.
  4. Pour cherry filling into prepared baking dish, using a spoon to evenly spread out mixture so it covers the bottom of the dish.
  5. In a separate bowl, stir together all crisp ingredients (except for coconut oil). Sprinkle crisp mixture over cherry filling.
  6. In a small bowl in the microwave, melt coconut oil. Pour over top crisp layer, making sure to coat the entire layer.
  7. Bake 45-50 minutes, or until top is golden brown. Let cool 1 hour before serving.