Cherry Crisp

5 from 3 votes

This quick and easy Cherry Crisp Recipe combines saucy sweet cherries with a buttery oat topping, serve it with vanilla ice cream for the perfect dessert!

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American, Vegetarian

Keyword: cherry crisp, cherry crisp recipe, recipe cherry crisp

Servings: servings

Author: Chelsea Lords

Cost: $6.23

Equipment

Sheet pan (15" x 10") lined
9 x 9-inch baking pan
Pastry cutter

Ingredients

1 cup flour
1 cup old-fashioned oats
1 cup light brown sugar lightly packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg optional
1/2 teaspoon baking soda
1 teaspoon salt
12 tablespoons unsalted butter cold, cubed
2 (21-ounce) cans cherry pie filling or fresh cherries, see note 1

US - Metric

Instructions

Line a sheet pan with parchment paper or a silicone baking mat and lightly grease a 9x9-inch or 2-quart baking pan. Set aside. Preheat oven to 350°F.
In a large bowl, combine flour, oats, brown sugar, cinnamon, nutmeg, baking soda, and salt. Add cubed butter and coat it with the dry mix. Use a pastry cutter and your fingertips to blend the butter until it resembles crumbs. If the mixture warms up, chill it for 20 minutes.
Scoop cherry pie filling into the 9x9-inch pan and smooth it. Sprinkle the crumble topping evenly over the cherries without pressing it down. Place the dish in the center of the lined pan.
Bake for 40–50 minutes until the topping is golden brown and the filling bubbles slightly at the edges. If the topping browns too much, cover with foil.
Cool the Cherry Crisp on a rack for 15–20 minutes before serving. Serve warm with vanilla bean ice cream or fresh whipped cream.

Video

Notes

Note 1: If you’re using fresh or frozen cherries instead of pie filling, combine all the ingredients below in a large bowl and mix gently.

4-1/2 cups pitted cherries, halved. For tart cherries, increase sugar. Ensure fresh cherries are fully dried after washing. Thaw frozen cherries and press out excess liquid with paper towels.
2/3 cup granulated sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
1/8 teaspoon almond extract, optional
2 tablespoons fresh orange juice

Storage: Cover leftovers with plastic wrap and refrigerate for up to 3 days. The crisp is best the same day; the topping softens over time. To refresh, warm leftovers in a 350°F oven for 10–15 minutes.

Nutrition