Cherry Crisp Recipe

Cherry crisp in a green bowl with a scoop of ice cream on top. A golden spoon and lilac table linen is next to the bowl.

In my easy Cherry Crisp recipe, sweet, juicy cherries are topped with a buttery brown sugar oat streusel and baked to perfection. Serve warm with a scoop of ice cream for a dessert the whole family will love!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 558kcal

Author John Kanell

Equipment

9x9-inch pan, or 2-quart baking dish, or 10-inch skillet

Ingredients

For the Crisp Topping:

1 cup all-purpose flour (120g)
¾ cup packed light brown sugar (165g)
¾ cup rolled oats or quick-cooking, (70g)
2 teaspoons ground cinnamon
¼ teaspoon salt
½ cup unsalted butter melted and cooled (113g)

For the Filling:

8 cups fresh cherries pitted and halved (1260g)
½ cup granulated sugar (100g)
3 tablespoons fresh lemon juice
3 tablespoons cornstarch
2 teaspoons vanilla extract
½ teaspoon almond extract optional

Instructions

For the Crisp Topping:

In a medium bowl, stir together the flour, brown sugar, oats, and cinnamon. Pour in the melted butter then stir with a fork until crumbly. Squeeze the mixture into larger clumps using your fingers, until all of the flour mixture is absorbed by the butter. Place in the refrigerator until you are ready to use.

For the Filling:

Preheat the oven to 350°F. Grease a 2-quart baking dish, 9x9-inch pan, or 10-inch ovenproof skillet.
In a large bowl, toss the cherries with the granulated sugar, lemon juice, cornstarch, vanilla extract, and almond extract, if using. Mix well to combine. Set aside for 10 minutes to let the cherries macerate.
Stir the mixture once again, then transfer the cherries and juices in the bowl to the prepared baking dish. Top with the crisp topping.
Bake for 45 to 50 minutes, tenting during the last 10 minutes of baking if the topping browns too quickly, until golden brown and bubbly all over. Let cool for about 15 minutes before serving.

Notes

The crisp topping can be prepared and refrigerated for up to 3 days before baking. Or, transfer it to an airtight container and freeze for up to 3 months.

Nutrition