Fresh Cherry Crisp Recipe
This Fresh Cherry Crisp has everything you love about cherry pie with a lot less effort. It’s filled with sweet, jammy cherries and topped with a buttery cinnamon oat crumble. Serve it warm with vanilla ice cream for one of the best summer desserts!
When sweet cherries are at their peak, this Fresh Cherry Crisp recipe is the dessert I’m making.
While I love cherry pie, this recipe is so much easier to make. It has the same sweet, jammy cherry filling topped with a buttery cinnamon oat crumble, while vanilla and a splash of bourbon add subtle flavor that lets the fresh cherries shine.
Best of all, there’s no need to cook the filling first. Simply toss the cherries with the remaining filling ingredients, sprinkle on the crumble topping, and let the oven do the work.
Serve it warm with a scoop of vanilla ice cream and you’ll have one of the easiest—and most delicious—summer desserts.
Be sure and try my peach blueberry crisp and strawberry rhubarb crisp recipes for more summer dessert options!
Why you’ll love this recipe
- The fresh cherry filling is sweet and jammy with the background flavors of vanilla and bourbon.
- It’s got a buttery oat crumble with the warm flavor of cinnamon, and it can be made gluten-free or vegan with a few simple swaps.
- There’s no need to cook the filling first – just mix up the ingredients and pop them in the baking dish.
- It’s an easy summer dessert that can be made in advance, and you can even use frozen cherries.
Recipe ingredients
- Cherries. Use sweet cherries, such as Bing, Chelan, or Rainier, for the best flavor. You’ll need about 2½ pounds (5–6 cups pitted and halved). I use this handy cherry pitting tool to remove the pits, or you can try this multi-cherry pitter. Frozen cherries may be used, just be sure to thaw them slightly and blot them dry to avoid excess moisture.
- Sugar. Half a cup of granulated sugar enhances the cherry filling without making it too sweet. Sub with maple sugar as desired.
- Cornstarch. Cherries release their juices while they bake, so the cornstarch is essential to thicken the filling.
- Bourbon (optional). A small splash adds warmth and depth without making the dessert taste boozy. Sub with fresh lemon juice or simply omit it if preferred.
- Vanilla. Pure vanilla extract enhances the natural sweetness of the cherries.
- Flour. I’ve tested this recipe with both all-purpose flour and oat flour. If using oat flour, you may need an extra tablespoon or two if the topping seems overly wet.
- Oats. Use old fashioned rolled oats for a nice, chewy texture.
- Butter. Swap with melted coconut oil for a dairy-free, vegan option.
- Brown sugar. Adds warm molasses flavor to the crumble topping. Sub with coconut sugar as desired.
- Cinnamon. Optional, but adds warm spice flavor that really complements the cherries.
See the recipe card below for the full list of ingredients and quantities.
How to make fresh cherry crisp
This cherry crisp recipe is extremely easy to make. Pitting the cherries takes a little extra time, but this can be done up to a few days in advance.
Pro tip: Prepare the topping first, then refrigerate it while you pit and halve the cherries (about 15–20 minutes). Chilling the topping keeps the butter cold, creating a crispier crumble with larger, more defined pieces after baking.
See the recipe card below for full instructions.
Tips for success
- Refrigerate the topping while you prepare the cherries (about 15–20 minutes). Keeping the butter cold before baking creates a crispier crumble with larger, more defined pieces.
- Halve the cherries so they release more juice while baking.
- Bake until the filling is bubbling around the edges. This ensures the cornstarch has fully thickened the juices.
- Let the crisp cool for 15–20 minutes before serving so the filling can set slightly. Vanilla ice cream is highly recommended!
Recipe FAQs
Yes. Thaw and blot them dry well before using.
No. The cherries release enough juice as they bake, and the cornstarch thickens everything beautifully.
Yes. Assemble it a few hours ahead and refrigerate until ready to bake, or bake it a few hours in advance and gently reheat before serving.
Storage
Store covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave or warm the entire baking dish in a 350° oven until heated through. The crumble will soften slightly during storage but will crisp up again when reheated in the oven.
More summer fruit desserts you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Fresh Cherry Crisp Recipe
Equipment
Ingredients
For the oat crumble topping:
- 6 tablespoons unsalted butter melted; sub with coconut oil for vegan
- 3/4 cup old fashioned rolled oats
- 3/4 cup all purpose flour sub with oat flour for gluten-free; see note 2
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
For the filling:
- 2.5 lbs. fresh cherries about 5 cups; pitted and halved
- 1/2 cup granulated sugar sub with maple sugar as desired
- 3 tablespoons cornstarch
- 1.5 tablespoons bourbon optional; sub with lemon juice
- 1 teaspoon vanilla extract sub with almond extract
Instructions
Prepare the topping:
- Melt the butter in a medium bowl. Add the oats, flour, brown sugar, cinnamon and sea salt and stir until well moistened. If using oat flour, add a couple tablespoons more flour as needed if the topping seems to wet. Refrigerate the topping for 15 minutes or so to chill the butter while you prepare the filling.6 tablespoons unsalted butter, 3/4 cup old fashioned rolled oats, 3/4 cup all purpose flour, 1/4 cup packed brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon sea salt
Prepare the filling:
- Preheat the oven to 350 degrees. Lightly grease a 9×9" square baking dish or deep dish pie plate and set aside.
- Place the halved cherries in a large bowl. Add the granulated sugar, cornstarch, bourbon, if using, and vanilla extract and stir until well combined.2.5 lbs. fresh cherries, 1/2 cup granulated sugar, 3 tablespoons cornstarch, 1.5 tablespoons bourbon, 1 teaspoon vanilla extract
- Pour the filling into the prepared baking dish and sprinkle the chilled topping evenly over the filling. Bake for 45-55 minutes or until the edges are bubbly and the crumble is golden brown. Check the topping after 30 minutes of baking time — if it begins to brown too soon, cover it with foil for the remainder of the baking time.
- Cool for 5-10 minutes and serve warm, or cool completely. Enjoy!
Notes
- Pro tip: Refrigerate the cinnamon oat crumble for about 15–20 minutes, or while you prepare the cherry filling. Keeping the butter cold helps create a crispier topping with larger, more defined crumble pieces.
- The cherry crisp in the photos was prepared with oat flour, and I did not chill the topping prior to baking the crisp. This resulted in the topping puffing up a bit.
- Make ahead. Pit the cherries and the topping up to a few days in advance and store in the refrigerator until ready to prepare the crisp.
- Storage. Store leftovers at room temperature for 1-2 days or refrigerate for up to 5 days. Note that once the crisp is refrigerated, the topping will become soggy.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
