Cherry crisp is the perfect combination of sweet, juicy cherries, topped with a buttery oat crumble topping that's crisp, golden, and full of flavor. This cherry crisp recipe is perfectly balanced and can be made with fresh or frozen cherries. Whether you're baking for a summer gathering, holiday dinner, or simply craving an easy and comforting homemade fruit crisp, this cherry dessert is sure to become a new favorite.
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Why Make This Recipe
Some of my favorite desserts are the ones you can toss into a pan and bake. Which is what I absolutely adore crisps and cobblers. My Berry Crisp, Frozen Peach Cobbler, Easy Blackberry Cobbler, Peach Blueberry Crisp, Apple Blueberry Crisp and Apple Cranberry Crisp are all quick, easy and delicious crisp and cobbler recipes. I am so excited to add this classic cherry crisp recipe to the blog.
- Quick desserts are the best. Whether you are looking for a sweet and delicious dish to end a meal, or you need a great last minute summer dessert, nothing is as easy as a fresh, summer cherry fruit crisp.
- Easy to make, easy to bake. This cherry oat crumble dessert uses just a handful of ingredients to make. All you have to do is assemble and bake. Use frozen berries for an even faster preparation.
- A simple dessert with layers of flavor. The rich, sweet and juicy cherry filling pairs perfectly with the buttery brown sugar and oat crumble. Top this berry crisp with cold vanilla ice cream and you have the perfect dessert.
Ingredients and Substitutions
This easy and delicious cherry fruit crumble recipe requires only a handful of ingredients to make. If needed use the suggested substitutions.
- Cherries: Use fresh, firm and ripe cherries that are in season. I like to use a mix of dark, sweet cherries and red, sour cherries. If you would like, use a mix of frozen cherries.
- Light Brown Sugar: This crumble recipe calls for light brown sugar, but maple sugar would also work well to make this cherry crumble crisp refined sugar free.
- Cornstarch: This is used to thicken the juices from the berries. Use an equal amount of flour or arrowroot in place of the cornstarch.
- Vanilla Extract and Lemon Juice: Both are used as flavor enhancers for the fruit. If you don’t have one or both, feel free to omit.
- All purpose flour: To make this baked fresh or frozen cherry dessert gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the amount based on weight (90 g).
- Rolled or Old Fashioned Oats: I love the hearty and cozy texture of rolled oats, but quick cooking oats can work well too. Make sure to use a gluten free brand if you need this berry cobbler to be gluten free.
- Ground Cinnamon: This is another flavor enhancer that pairs beautifully with the fruit and crumble. Omit if you need to. Ground ginger would also be lovely in this recipe.
- Butter: Feel free to use any butter you like. To make this crumble recipe vegan or dairy free, use a vegan, diary free or plant based butter.
How To Make
Learn how to make cherry crisp in a few easy steps.
- Lightly grease a 10-inch, 8 x 10 or 11 x 7 inch baking dish. Preheat the oven to 350 F (177 C). In a large bowl whisk the flour, oats, light brown sugar, ground cinnamon and salt together until well combined. Work about ¼ of the melted butter at a time into the dry ingredients until all the butter is mixed in. Transfer the crumble to the fridge until it’s time to top the berry filling.
- In a large bowl toss the fresh or frozen cherries with the light brown sugar, cornstarch, lemon juice, vanilla extract and salt. Make sure all the fruit is well coated. Transfer the fruit mixture to the prepared baking dish. Top the crisp with the brown sugar oat topping.
- Bake the berry fruit crisp for 45 - 60 minutes or until the top is a beautiful golden brown and the cherry filling is bubbling around the edges of the baking dish.
- Cool the berry dessert for 20 - 30 minutes. The filling needs time to cool and thicken. After the crumble has cooled, scoop into a bowl, top with ice cream or whipped cream and enjoy.
How To Freeze and Store and Serve
- Store: Transfer the cherry fruit crisp in an airtight container in the fridge for up to 3 - 4 days.
- Freeze: Make and bake the crisp according to the recipe directions and cool completely. Wrap the entire dish in plastic wrap and aluminum foil. Store the dessert in the freezer for up to 1 month.
- Thaw: Transfer the crisp to the refrigerator overnight and reheat the crisp in the oven at 350 F (177 C) for 15 minutes or until warmed through. Note that this method is not the best way to make and serve this crisp as the topping changes texture a bit.
- Serve: The best way to serve the cherry crumble is warm from the oven with a big scoop of cold vanilla ice cream or freshly whipped cream on top. If you’d like a dessert for breakfast idea, top the crisp with greek yogurt and a drizzle of honey or maple syrup.
M’s Expert Tips
- Prepare the pan. Grease the bottom and sides of the baking dish to prevent the cherry filling from sticking to the pan.
- Use the fresh, in season and ripe fruit. The cherries should be firm and not shriveled. Feel free to use any combination of cherries, but I find a mix of dark and sweet cherries with red, sour cherries is a great combination.
- If needed, use frozen cherries. If you do use frozen cherries, do not thaw them. Increase the amount of cornstarch to 4 tablespoons (total). The baking time will be longer when using frozen fruit so if needed top the crumble with foil after 30 - 40 minutes of baking.
- Let the dessert rest. Give this cherry oat crumble dessert about 20 - 30 minutes to rest and cool slightly. This allows the juices and filling to thicken a bit more.
- Serve with cold vanilla ice cream. Pure magic happens when warm, jammy fruit and crisp golden crumble meet cold and creamy vanilla ice cream.
FAQs
Using too little butter can result in a topping that is too dry and too much butter can result in a crumble topping that is soggy. Start with 6 tablespoons (85 g) of butter. If the crumble seems too dry, add 1 tablespoon (14 g) butter at a time, up to 2 additional tablespoons (28 g) butter.
Yes! Frozen cherries work beautifully. There's no need to thaw them first, although you may need to add a few extra minutes to the baking time.
This recipe is designed for fresh or frozen cherries, but canned pie filling can be used in a pinch. Keep in mind that it will create a much sweeter dessert and may require reducing or omitting additional sugar.
Yes, it is possible to prepare the this crisp ahead of time depending on how you want to make it. Simply make the oat crisp topping and store in its own container. Make the cherry filling if using fresh cherries and store in a different container for up to 1 - 2 days. If using frozen cherries, there is no need to make it ahead of time since the cherries are already washed, pitted and ready to bake. When you are ready to bake, assemble the filling, top with the oat topping and bake according to the recipe directions.
Other Cherry Recipes to Try
- Cherry Chocolate Chip Cookies
- Cherry Cookies
- Chocolate Cherry Cake
- Cherry Danish
- Cherry Dump Cake
If you try this Cherry Crisp recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Cherry Crisp Recipe
Equipment
- 1 10-inch pan, 11x7 or 12x8 baking dish
- 2 large mixing bowls
Ingredients
Oat Crumble Topping
- 1 cup (90 g) old fashioned oats
- ¾ cup (90 g) all purpose flour
- ½ cup (100 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 8 tablespoons (113 g) unsalted butter, melted
Cherry Filling
- 6 cups fresh or frozen cherries see notes
- ½ cup (100 g) light brown sugar
- 4 tablespoons cornstarch see notes
- 2 tablespoons (10 ml) lemon juice
- 2 teaspoons (10 ml) vanilla extract
- ¼ teaspoon salt
Instructions
- Lightly grease a 10-inch, 8 x 10 or 11 x 7 inch baking dish. Preheat the oven to 350 F (177 C).
- In a large bowl whisk the flour, oats, light brown sugar, ground cinnamon and salt together until well combined. Work about ¼ of the melted butter at a time into the dry ingredients until all the butter is mixed in. Transfer the crumble to the fridge until it’s time to top the cherry filling.1 cup (90 g) old fashioned oats, ¾ cup (90 g) all purpose flour, ½ cup (100 g) light brown sugar, ¼ cup (50 g) granulated sugar, 1 teaspoon ground cinnamon , ¼ teaspoon salt , 8 tablespoons (113 g) unsalted butter, melted
- In a large bowl toss the fresh or frozen cherries with the light brown sugar, cornstarch, lemon juice, vanilla extract and salt. Make sure all the fruit is well coated. Transfer the fruit mixture to the prepared baking dish. Top the crisp with the brown sugar oat topping.6 cups fresh or frozen cherries , ½ cup (100 g) light brown sugar, 4 tablespoons cornstarch, 2 tablespoons (10 ml) lemon juice, 2 teaspoons (10 ml) vanilla extract , ¼ teaspoon salt
- Bake the cherry fruit crisp for 45 - 60 minutes or until the top is a beautiful golden brown and the cherry filling is bubbling around the edges of the baking dish.
- Cool the cherry dessert for 20 - 30 minutes. The filling needs time to cool and thicken. After the crumble has cooled, scoop into a bowl, top with ice cream or whipped cream and enjoy.
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