This cherry crisp is the dessert I reach for the moment cherries show up at a good price.
Juicy cherries bubble away under a buttery oat topping until the whole kitchen smells like a bakery.
It takes one bowl for the filling and one bowl for the topping, so cleanup is quick.
No pie dough to roll out, no fussy lattice work, just a warm, comforting dessert that tastes like it took way more effort than it did.
I like to make this cherry crisp on a Sunday afternoon and let it cool on the counter while dinner is in the oven.
By the time dessert rolls around, the filling has thickened into something jammy and rich, and the topping stays crisp on top.
Cherries have a short season, so I make a point of stocking up while they are at their best and turning them into this crisp on repeat.
Frozen cherries work just as well, which means you really can enjoy this dessert year round.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Total Time | 55 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Cherry Crisp
There is a lot to love about a dessert this simple. It comes together with pantry staples and fresh or frozen cherries, so you can make it nearly any time of year.
The topping gets golden and crunchy while the fruit underneath turns soft and syrupy. It is the kind of contrast that keeps everyone going back for a second scoop.
If you enjoyed my caramel apple crisp, this cherry version follows the same easy method with a brighter, tangier fruit base.
- Comes together in one bowl for the filling and one bowl for the topping
- No pie crust or special pastry skills required
- Works with fresh, frozen, or jarred cherries
- Freezer friendly, so you can prep it ahead for busy weeks
- Pairs perfectly with a scoop of vanilla ice cream
Ingredients
You only need a handful of ingredients for the filling and a few more for the crisp topping.
Most of these are pantry basics, with just a couple of specialty items that make a real difference.
- 6 cups pitted fresh or frozen cherries
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon almond extract
- 1 cup old fashioned rolled oats
- 3/4 cup all purpose flour
- 2/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup sliced almonds, optional
My cherry cobbler with cake mix uses a similar cherry filling if you want a softer, cake like topping instead.
Kitchen Equipment Needed
Nothing fancy is required here, just a few basics that make prep faster and the finished bake more even.
- 9×13 ceramic baking dish
- cherry pitter tool
- Large mixing bowl
- Medium mixing bowl
- pastry cutter
- Measuring cups and spoons
- Rubber spatula
I use the same baking dish for my blueberry galette, so it is worth the investment if you bake fruit desserts often.
Recommended Products for This Recipe
These are a few products I personally use and recommend after making this cherry crisp more times than I can count.
They are not required, but they do make the process smoother and the results more consistent.
1. OXO Cherry Pitter
Pitting six cups of cherries by hand is tedious and messy. This pitter gets through a full batch in minutes and keeps the cherries mostly intact for a nicer texture in the finished crisp.
2. Emile Henry Ceramic Baking Dish
Ceramic holds heat evenly, which helps the filling bubble consistently from edge to edge instead of scorching around the sides. It also looks nice enough to bring straight to the table.
3. Nielsen-Massey Pure Almond Extract
Almond extract is what gives this cherry crisp its bakery style depth of flavor. A good quality extract makes a noticeable difference compared to the bargain versions.
4. Bob’s Red Mill Old Fashioned Rolled Oats
Old fashioned oats hold their shape and give the topping a hearty, crisp texture. Quick oats tend to turn mushy, so it is worth seeking these out.
For more of my personal favorites, check out what I recommend in my best homemade cherry pie post.
Step-by-Step Instructions: How to Make Cherry Crisp
1. Prep the oven and dish
- Preheat your oven to 375 degrees Fahrenheit.
- Lightly grease your 9×13 baking dish with butter or nonstick spray.
- Set the dish aside while you prepare the filling.
2. Pit the cherries
- If using fresh cherries, wash them thoroughly and remove the stems.
- Use a cherry pitter to remove the pits, working over a bowl to catch the juices.
- If using frozen cherries, there is no need to thaw them first, just measure them straight from the freezer.
3. Make the cherry filling
- Add the pitted cherries to a large mixing bowl.
- Sprinkle the granulated sugar and cornstarch evenly over the cherries.
- Add the fresh lemon juice and almond extract.
- Stir gently with a rubber spatula until the cherries are evenly coated and no dry cornstarch remains.
- Pour the filling into the prepared baking dish and spread it into an even layer.
4. Make the crisp topping
- In a medium mixing bowl, combine the rolled oats, all purpose flour, brown sugar, cinnamon, and salt.
- Add the cold cubed butter to the dry mixture.
- Use a pastry cutter to work the butter into the dry ingredients until the mixture looks like coarse, pea sized crumbs.
- Stir in the sliced almonds if using.
5. Assemble the crisp
- Sprinkle the crumb topping evenly over the cherry filling.
- Make sure the topping covers the fruit in an even layer, right out to the edges of the dish.
- Do not press the topping down, a loose layer bakes up crisper.
6. Bake the cherry crisp
- Place the dish in the preheated oven and bake for 35 to 40 minutes.
- Look for a golden brown topping and thick, bubbling filling around the edges.
- If the topping browns too quickly, loosely tent the dish with foil for the last 10 minutes.
7. Cool and serve
- Remove the crisp from the oven and set it on a wire rack.
- Let it rest for at least 15 minutes before serving, this allows the filling to thicken properly.
- Serve warm on its own or with a scoop of vanilla ice cream.
The same crumb topping method works beautifully in my apple crumble pie if you want to try it with a different fruit.
Tips for The Best Cherry Crisp
A few small details make a big difference between a good cherry crisp and a great one. Keep these in mind as you bake.
- Use cold butter straight from the fridge for the crumbliest topping
- Do not skip the cornstarch, it keeps the filling from turning watery
- Bake on a rimmed baking sheet in case the filling bubbles over
- Let the crisp rest before serving so the filling has time to set
- Taste your cherries first, tart cherries may need a touch more sugar
Read Also: Dutch Apple Pie Recipe
Serving Suggestions
Cherry crisp is a dessert that welcomes toppings and pairings without much fuss. Here are a few of my favorite ways to serve it.
- A scoop of vanilla ice cream, which melts into the warm filling
- A dollop of fresh whipped cream
- A drizzle of caramel sauce for extra richness
- Alongside a mug of coffee for a cozy afternoon treat
- Next to my Strawberry Peach Galette for a summer dessert spread
Variations of Cherry Crisp
Once you have the basic method down, it is easy to switch things up depending on what you have on hand or what you are craving.
Fruit crisps are forgiving, so do not be afraid to experiment with what is in season.
- Swap half the cherries for blueberries for a mixed berry crisp
- Add a pinch of cardamom or nutmeg to the topping for extra warmth
- Use chopped pecans or walnuts instead of sliced almonds
- Stir a splash of bourbon into the filling for a grown up twist
- Make it gluten free by using a certified gluten free flour blend and oats
If you love fruit crisps and cobblers, you will probably enjoy my peach cobbler with cake mix as well.
Storage and Reheating
This cherry crisp keeps well, which makes it a great make ahead dessert for gatherings.
The topping does soften slightly over time, but a quick reheat brings back most of the crunch.
- Store leftovers covered in the refrigerator for up to 4 days
- Reheat individual portions in the microwave for 30 to 45 seconds
- To reheat the whole dish, warm it in a 325 degree oven for about 15 minutes
- Freeze baked and cooled crisp for up to 3 months in an airtight container
- Thaw frozen crisp in the refrigerator overnight before reheating
My apple cobbler follows the same storage guidelines if you want to compare notes.
Nutritional Facts
These values are approximate and will vary slightly depending on the exact ingredients and portion sizes you use.
- Calories: 310 per serving
- Carbohydrates: 52g
- Sugar: 34g
- Fat: 11g
- Fiber: 3g
- Protein: 3g
My blueberry pie has a similar nutritional breakdown if cherries are not in season where you are.
Health Benefits of Key Ingredients
While this is very much a dessert, a few of the ingredients bring some genuine nutritional value along with the flavor.
It is a nice reminder that comfort food and real nutrition are not always mutually exclusive.
- Cherries are rich in antioxidants and contain natural anti-inflammatory compounds
- Oats provide fiber that supports digestion and helps you feel full
- Almonds offer healthy fats, protein, and vitamin E
- Lemon juice adds a dose of vitamin C along with brightness
- Cinnamon has been linked to better blood sugar regulation in moderate amounts
I cover similar seasonal fruit benefits in my peach pie recipe if you want to dig deeper.
FAQs About Cherry Crisp
1. Can I use frozen cherries for this recipe?
Yes, frozen cherries work well and do not need to be thawed first. You may need to add a few extra minutes to the bake time since frozen fruit releases more liquid.
2. Do I need to peel or pit the cherries?
Cherries do not need peeling, but they do need to be pitted before baking. A cherry pitter makes this step quick and mess free.
3. Can I make this cherry crisp ahead of time?
You can assemble the unbaked crisp up to a day in advance and refrigerate it covered.
Bake it fresh when you are ready to serve, adding a few extra minutes to the bake time.
4. Why is my crisp topping soggy instead of crunchy?
This usually happens when the butter was too warm or the topping was pressed down too firmly.
Keep the butter cold and sprinkle the topping loosely for the best texture.
5. Can I substitute the almond extract?
Vanilla extract works as a substitute if you prefer or need to avoid almond flavoring. The flavor will be slightly different but still delicious.
For more troubleshooting tips, my strawberry rhubarb pie post covers a lot of the same fruit filling questions.
Cherry Crisp
Ingredients
- 6 cups cherries fresh or frozen, pitted (about 1.5 lbs or 680g)
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon almond extract
- 1 cup old fashioned rolled oats use Bob’s Red Mill or similar; quick oats will turn mushy
- 3/4 cup all purpose flour use gluten-free blend if needed
- 2/3 cup brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter cold, cubed (1 stick or 113g)
- 1/2 cup sliced almonds optional, or use chopped pecans or walnuts
- vanilla ice cream for serving
- fresh whipped cream for serving
- caramel sauce for drizzling
Equipment
- 9×13 ceramic baking dish Ceramic holds heat evenly
- Cherry pitter Makes pitting quick and mess-free
- Large mixing bowl For the filling
- Medium mixing bowl For the topping
- Pastry cutter For cutting butter into topping
- Measuring cups and spoons
- Rubber spatula
Method
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- If using fresh cherries, wash, remove stems, and pit with a cherry pitter. If using frozen, measure straight from the freezer without thawing.
- In a large bowl, combine pitted cherries, granulated sugar, cornstarch, lemon juice, and almond extract. Stir gently until no dry cornstarch remains. Pour into prepared baking dish and spread evenly.
- In a medium bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add cold cubed butter and use a pastry cutter to work it in until mixture resembles coarse, pea-sized crumbs. Stir in sliced almonds if using.
- Sprinkle topping evenly over cherry filling, right to the edges. Do not press down, a loose layer bakes up crispier.
- Bake for 35-40 minutes until topping is golden brown and filling is thick and bubbling around the edges. Tent with foil if topping browns too quickly.
- Let cool on a wire rack for at least 15 minutes before serving to allow filling to thicken. Serve warm with ice cream or whipped cream if desired.
Nutrition
Notes
- Frozen cherries: Use straight from the freezer, no need to thaw. You may need to add 5-10 minutes to the bake time.
- Almond extract substitute: Use vanilla extract if needed, though the flavor will be slightly different.
- Nut variations: Swap sliced almonds for chopped pecans or walnuts.
- Mixed berry version: Replace half the cherries with blueberries for a mixed berry crisp.
- Gluten-free: Use a certified gluten-free flour blend and gluten-free oats.
- Spice it up: Add a pinch of cardamom or nutmeg to the topping for extra warmth.
- Bourbon twist: Stir a splash of bourbon into the cherry filling for a grown-up version.
- Make ahead: Assemble unbaked crisp up to 1 day ahead, refrigerate covered, and bake when ready, adding a few extra minutes.
- Storage: Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-45 seconds.
- Freezing: Freeze baked and cooled crisp in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating at 325°F for 15 minutes.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This cherry crisp proves that dessert does not need to be complicated to be memorable.
A handful of simple ingredients and a little time in the oven turn into something everyone at the table will want more of.
I hope this becomes one of your go to desserts whenever cherries are in season.
Give it a try and let me know how it turns out in the comments, I would love to hear what toppings or twists you added.
Recommended:
- Cherry Chip Cookies Recipe
- Lemon Icebox Pie Recipe
- Cranberry Apple Crumb Pie Recipe
- Pear Pie Recipe
- Chocolate Cherry Overnight Oats
