Perfect dessert for the transition to fall.
This Cherry Crisp has the perfect sweet and tart balance, with a golden, almond & oat topping that adds just the right crunch. Serve it warm with a scoop of vanilla bean ice cream!
Nostalgic Cherry Crisp
When I think of a homemade crisp, I immediately think of my grandma’s apple crisp! It brings back great memories of the holidays. Cherry desserts are definitely in my top 10 and I feel cherries are very underutilized!
I get it…pitting cherries isn’t the most enticing task. I finally invested in an inexpensive cherry pitter & while we all probably don’t need another tool to stuff in the drawer, if you enjoy cherries, it’s worth it! And it comes in a beautiful cherry color!
This Cherry Crisp is perfect for the transition season to fall. We’re nearing the point (at least here in Florida) where we want to welcome possibly cooler weather, but who I am kidding, we still have until October. With that said, I hope you enjoy this delicious dessert as much as I do while I dream about my favorite season (football, food holidays & under 80 degree days)!
Ingredients
Despite pitting and chopping cherries, this crisp actually comes together quite simply. Seriously, the cherries are the longest part.
Let’s break it down:
Cherry Filling
- pitted & halved cherries
- granulated white sugar
- light brown sugar
- all purpose flour
- vanilla extract
- lemon juice – use a fresh lemon or pure lemon juice in a bottle, not the concentrate
- kosher salt
Crisp Topping
- rolled/old fashioned oats
- sliced almonds
- light brown sugar
- all purpose flour
- unsalted butter
- kosher salt
How to Make a Cherry Crisp with Fresh Cherries
- Prep – grease your pie dish and preheat the oven
- Filling – pit and halve your cherries and combine with the remaining ingredients and add to your greased dish
- Topping – mix together your crisp ingredients and sprinkle over the filling
- Bake – the filling will be bubbly and the crisp topping golden brown
Make Ahead and Storage Tips
For making ahead, I recommend getting your cherries prepped and ready. This is the most tedious portion of the entire recipe. Combining the filling and topping ingredients takes less than 10 minutes and you can preheat your oven in the meantime.
I have had success stopping at step 5, after you add the topping and before baking. Place in the fridge overnight and bake it off the next day. I bring it to room temperature for 30 minutes prior to baking.
After baking, store leftovers that have cooled off in the refrigerator tightly wrapped for 3-4 days.
Looking for more cherry desserts? These shortcut Cherry Cheese Danishes are super simple and use cherry pie filling!
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Cherry Crisp
- Total Time: 1 hour 15 minutes
- Yield: 6–8 servings 1x
Description
The perfect transition to fall dessert!
Ingredients
Filling:
- 4 ½ cups pitted, halved cherries (680g)
- ¼ cup granulated white sugar (50g)
- 2 tablespoons light brown sugar (27g)
- 2 tablespoons all purpose flour (15g)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt
Topping:
- ½ cup rolled oats (50g)
- ½ cup sliced almonds (43g)
- 1/3 cup light brown sugar (71g)
- 1/3 cup all purpose flour (40g)
- ¼ cup unsalted butter, melted (57g)
- ¼ teaspoon kosher salt
For serving (optional):
- Vanilla bean ice cream
Instructions
- Grease a 9-inch pie dish or 9×9 baking dish. Preheat your oven to 350 degrees fahrenheit.
- In a large mixing bowl, combine 4 ½ cups pitted and halved cherries, ¼ cup granulated white sugar, 2 tablespoons light brown sugar, 2 tablespoons all purpose flour, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, and ¼ teaspoon kosher salt.
- Spread the mixture evenly in your baking dish.
- To make the topping, in a large mixing bowl combine ½ cup rolled oats, ½ cup sliced almonds, 1/3 cup light brown sugar, 1/3 cup all purpose flour, ¼ cup melted butter, and ¼ teaspoon kosher salt.
- Evenly sprinkle the crisp topping mixture over the filling.
- Bake for about 50 minutes, until the filling is bubbling and the crisp topping is golden.
Notes
It takes about 50 minutes using a ceramic pie dish, but watch closely around the 40 minute mark.
Ensure all pits are removed from your cherries!
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Sweet Tooth
- Method: Oven
Frequently Asked Questions
Do I have to use almonds in the crisp topping?
You can remove the nuts from the topping. But, cherry and almond are perfect together!
Can I serve it room temperature?
Absolutely, it can be served warm or room temperature.
What can I use instead of a pie dish?
Use a 9×9 baking dish.
Why add lemon juice?
The lemon juice helps to balance the sweetness of the cherries and also adds to the texture of the filling once combined with the cherry juices that are released.
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