Cherry Crisp
Juicy cherries bubble away under a buttery oat topping until the whole kitchen smells like a bakery. This easy dessert comes together with one bowl for the filling and one 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. Works beautifully with fresh or frozen cherries, so you can enjoy it year round.
Equipment
- 9x13 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
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
For the Crisp Topping
- 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
For Serving (Optional)
- vanilla ice cream for serving
- fresh whipped cream for serving
- caramel sauce for drizzling
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-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.
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.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 52gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3.5gCholesterol: 20mgSodium: 85mgPotassium: 220mgFiber: 3gSugar: 34gVitamin A: 6IUVitamin C: 10mgCalcium: 4mgIron: 6mg
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