This quick and easy Cherry CrispRecipe starts with saucy sweet cherries that we top with a crisp buttery oat topping. Nothing beats a big bowl of warm Cherry Crisp with a generous scoop of vanilla ice cream!
PREP: Line a sheet pan with a silicone liner or parchment paper (just in case anything bubbles over) and lightly grease a 9-x-9-inch baking pan (or 2-quart pan). Set aside. Preheat the oven to 350 degrees F.
TOPPING: In a large bowl, toss together the flour, oats, brown sugar, cinnamon, nutmeg, baking soda, and salt. Stir until combined. Cube the butter and add it to the dry ingredients. Toss to coat the butter and use a pastry cutter to work it in. Finish by using your fingertips to work and press the butter into the dry ingredients until well dispersed and resembling crumbs (see picture). If the mixture gets too warm from being worked, chill in the fridge for 20 minutes.
ASSEMBLY: Scoop both cans of cherry pie filling into the prepared 9-x-9-inch pan. Smooth in an even layer with the back of a spoon. Sprinkle the crumble topping evenly over the cherries but do not press it down. Set the baking dish in the center of the lined pan.
BAKE: Bake for 40 to 50 minutes (45 minutes is the sweet spot for me!), or until the crisp topping is golden brown and the filling is very slightly bubbling around the edges. If the topping is browning too much, lightly cover the top with foil.
SERVE: Let the Cherry Crisp cool on a rack for 15 to 20 minutes before serving. Serve warm and top with vanilla bean ice cream or fresh whipped cream.
Video
Notes
Note 1: Using fresh or frozen cherries: Combine all of the following ingredients into a large bowl. Gently mix to combine and then spoon into a 9x9-inch pan, pressing gently into an even layer. Follow recipe to prepare crisp topping. Sprinkle on topping and bake!
1-1/2 pounds (4-1/2 cups) pitted cherries, cut in half (any variety works. We usually do a combination of sweet and Rainer). If using tart or sour cherries, you'll want to increase the sugar quite a bit to compensate for the sourness of the cherries. If using fresh cherries, make sure they are fully dried after being washed. If using frozen, fully thaw and then press out excess liquid with a few paper towels before using.
2/3 cup white sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
1/8 teaspoon almond extract, optional
2 tablespoons fresh orange juice
Note 2: Make ahead of time: Make the crisp topping and refrigerate in an airtight container. When ready to prepare the crisp, let the topping stand at room temperature for about 20 minutes. Then, spoon pie filling into pan, sprinkle the crisp on top of the filling, and bake as directed in the recipe card. (Crisp might need an extra 5-10 minutes bake time depending on how chilled it was.)Note 3: Storage: Cover the leftovers tightly with plastic wrap and store in the fridge for up to 3 days. Honestly though, this crisp is best the same day it’s made. After that, the topping gets a bit soggier each subsequent day. To re-fresh the crisp, warm up leftovers (uncovered) in a 350 degree F oven until warmed through. (about 10-15 minutes).