Fresh Cherry Crisp Recipe

Spoonful of fresh cherry crisp in baking dish with ice cream.

No ratings yet

Fresh Cherry Crisp is an easy summer dessert with a sweet, jammy cherry filling and buttery cinnamon oat crumble. It's simple to make and great served warm with vanilla ice cream!

Prep Time15

Cook Time45

Total Time1

Course: Dessert, Sweets

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 330kcal

Author: Marcie

Equipment

Cherry pitter

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 9x9" 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