Print

Cherry Crisp

Cherry Crisp Recipe
Save Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This cherry crisp recipe is the fruit dessert of your dreams! The pan of sweet tangy cherries is topped with cinnamon-spiced buttery crumbles.

Ingredients

Scale
  • 5 cups pitted sweet cherries (1 3/4 pounds)*
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • Zest of 1/2 lemon (or 1/4 teaspoon orange zest)
  • 2 teaspoons vanilla extract
  • 3/4 cup Old Fashioned rolled oats**
  • 3/4 cup all purpose flour (or almond flour for gluten-free)
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • Optional: ground cardamom (1/4 teaspoon in the crisp or for serving)
  • 1/4 teaspoon kosher salt
  • 8 tablespoons cold salted butter (or coconut oil or vegan butter for vegan)

Instructions

  1. Preheat the oven to 350°F.
  2. Pit the cherries. In a medium bowl, mix them with the granulated sugar, cornstarch, lemon zest and vanilla extract in a bowl, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
  3. In another medium bowl, mix together the oats, flour, brown sugar, cinnamon, and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and there are no more dry crumbs. It may take a while so be patient; you can also use a fork or pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Break the dough into crumbles with your fingers and place them in an even layer on top of the cherries.
  4. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 30 minutes to 1 hour, then serve warm. Refrigerate leftovers up to 3 days (reheat to room temperature if desired). This crumble also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.

Notes

*Frozen cherries work too. If using tart cherries instead of sweet, add a few more tablespoons sugar to the filling, to taste. Canned cherries also work; it’s best if they are packed in water and unsweetened. We don’t suggest using cherry pie filling here because it has an artificially sweet flavor. One 15-ounce can of cherries has about 2 cups of cherries, so you’ll need 2 1/2 cans for this recipe.

**If desired, you can add 1/4 to 1/2 cup chopped pecans, walnuts or almonds to the topping.

Find it online: https://www.acouplecooks.com/cherry-crisp-recipe/