Cherry Crisp Recipe
This Cherry Crisp is an easy homemade cherry dessert made with juicy cherries and a buttery oat crumble topping baked until golden and crisp. Whether you use fresh or frozen cherries, this simple recipe comes together with pantry staples and is delicious served warm with a scoop of vanilla ice cream.
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.
Notes
Store: Transfer the cherry fruit crisp in an airtight container in the fridge for up to 3 - 4 days.
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.
Cherry Pie Filling: If you prefer to use cherry pie filling, fully replace all the ingredients for the cherry filling listed in the recipe with (2) 21 oz. cans of cherry pie filling. The baking time with will reduce to about 20 - 25 minutes.
Cornstarch: Frozen cherries release more liquid, so they need more cornstarch. Use 4 tablespoons cornstarch for frozen cherries (no need to thaw before using in the crisp). If you use fresh cherries, use 2 - 3 tablespoons cornstarch depending on how juicy the cherries are.
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