Why You’ll Love This Recipe
I make this cherry crisp whenever I want a fruit dessert that feels like pie but skips the crust. The cherries cook down into a glossy, jammy filling with just the right balance of sweet and tart, and the oat topping bakes up crunchy, buttery, and lightly spiced. It works with fresh or frozen cherries, so I can make it any time of year, and everything comes together in one baking dish with minimal effort. It’s the kind of dessert that fills the kitchen with a wonderful smell and disappears fast at the table.
Ingredients
For the cherry filling
- 900 g (2 lb) fresh or frozen pitted sweet or sour cherries (about 6 cups)
- 100 g (½ cup) granulated sugar, plus more to taste for sour cherries
- 2 tbsp cornstarch (cornflour)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- Pinch of salt
For the oat crumble topping
- 90 g (¾ cup) all-purpose flour
- 90 g (1 cup) old-fashioned rolled oats
- 100 g (½ cup) light brown sugar, packed
- ½ tsp ground cinnamon
- ¼ tsp salt
- 115 g (½ cup) cold unsalted butter, cubed
- 40 g (⅓ cup) chopped almonds or pecans (optional)
Directions
- Heat the oven. Preheat to 190°C (170°C fan / 375°F). Lightly grease a 23 cm (9 in) square baking dish or a 2-liter (2-quart) baking dish.
- Mix the filling. In a large bowl, toss the cherries with the sugar, cornstarch, lemon juice, vanilla, almond extract if using, and salt until no dry cornstarch remains.
- Fill the dish. Pour the cherries and their juices into the baking dish and spread them out evenly.
- Make the topping. In a medium bowl, whisk the flour, oats, brown sugar, cinnamon, and salt together.
- Cut in the butter. Add the cold butter and work it in with your fingertips until the mixture forms clumpy crumbs with some pea-sized pieces. Stir in the nuts if using.
- Top. Sprinkle the crumble evenly over the cherries, squeezing some of it into clumps for a crunchier texture.
- Bake. Bake for 40 to 45 minutes, until the topping is deep golden and the filling is bubbling thickly around the edges. If the topping browns too quickly, tent it loosely with foil.
- Cool. Let the crisp rest for at least 20 minutes so the filling can thicken.
- Serve. Spoon it into bowls and serve warm with vanilla ice cream or whipped cream.
Servings and Timing
- Serves: 8 to 10
- Prep time: 20 minutes (plus extra time for pitting fresh cherries)
- Bake time: 40 to 45 minutes
- Resting time: 20 minutes
- Total time: about 1 hour 30 minutes
Variations
- Cherry almond: Add 1 tsp of almond extract to the filling and use sliced almonds in the topping.
- Gluten-free: Use a 1-to-1 gluten-free flour blend and certified gluten-free oats.
- Vegan: Replace the butter with cold vegan butter or coconut oil.
- Cherry berry: Replace 2 cups of the cherries with blueberries or raspberries.
- Chocolate cherry: Scatter 60 g (⅓ cup) of dark chocolate chips over the cherries before adding the topping.
- Cherry peach: Use 3 cups of sliced peaches and 3 cups of cherries for a summery twist.
Storage and Reheating
Cover leftovers and keep them in the fridge for up to 4 days. To reheat, warm individual portions in a 175°C (350°F) oven for 10 to 15 minutes, which helps the topping crisp up again. The microwave works in a pinch, but the topping will soften. You can also freeze the baked crisp for up to 3 months and thaw it overnight in the fridge before reheating. For a make-ahead option, assemble the crisp, freeze it unbaked, and bake it from frozen, adding 15 to 20 minutes to the bake time.
FAQs
Can I use frozen cherries?
Yes. Don’t thaw them first, and add an extra tablespoon of cornstarch to absorb the extra juice. You may need a few extra minutes of baking time.
Can I use canned cherry pie filling?
You can. Skip the sugar and cornstarch and use about two 600 g (21 oz) cans, but the flavor won’t be as fresh.
Why is my filling runny?
It may not have baked long enough, or it was served too soon. Make sure it’s bubbling thickly at the edges and let it rest for 20 minutes.
How do I pit cherries without a pitter?
Push a sturdy straw or a clean chopstick through the stem end to pop the pit out the other side.
What’s the difference between a crisp and a crumble?
A crisp usually contains oats in the topping, while a crumble often doesn’t. The two are very similar and can be used interchangeably.
Can I make it ahead?
Yes. Bake it the day before and reheat it in the oven before serving, or assemble it a few hours in advance and bake just before dessert.
Conclusion
This cherry crisp is one of my favorite easy desserts, with a bubbling, jammy filling and a golden oat topping that gets better with every spoonful. It’s a forgiving recipe that works with whatever cherries you have, and it always feels like a treat. I hope it becomes a regular in your dessert rotation, too.
Print
A bubbling, jammy cherry filling topped with a buttery, golden oat crumble. Easy to make with fresh or frozen cherries, this old-fashioned crisp is perfect warm from the oven with a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10 servings
- Category: undefined
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the filling: 6 cups (900 g) fresh or frozen pitted sweet or tart cherries
- For the filling: 1/2 cup (100 g) granulated sugar, adjusted to the sweetness of the cherries
- For the filling: 3 tbsp (25 g) cornstarch
- For the filling: 1 tbsp fresh lemon juice
- For the filling: 1 tsp vanilla extract
- For the filling: 1/2 tsp almond extract (optional)
- For the filling: 1/4 tsp ground cinnamon
- For the filling: pinch of salt
- For the topping: 1 cup (90 g) old-fashioned rolled oats
- For the topping: 3/4 cup (95 g) all-purpose flour
- For the topping: 1/2 cup (100 g) light brown sugar, packed
- For the topping: 1/4 cup (50 g) granulated sugar
- For the topping: 1/2 tsp ground cinnamon
- For the topping: 1/4 tsp salt
- For the topping: 1/2 cup (115 g) cold unsalted butter, cubed
- For the topping: 1/2 cup (55 g) chopped pecans or sliced almonds (optional)
- Vanilla ice cream or whipped cream, for serving
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish or a 2-quart baking dish.
- In a large bowl, toss the cherries with the granulated sugar, cornstarch, lemon juice, vanilla, almond extract, cinnamon, and salt until evenly coated. If using frozen cherries, do not thaw them first.
- Pour the cherry mixture into the prepared baking dish and spread it into an even layer.
- In a separate bowl, stir together the oats, flour, brown sugar, granulated sugar, cinnamon, and salt.
- Add the cold butter and work it in with a pastry cutter or your fingertips until the mixture forms large, moist crumbs. Stir in the nuts, if using.
- Sprinkle the crumble evenly over the cherries, pressing some of it into larger clumps for a more textured topping.
- Bake for 40 to 45 minutes (50 to 55 minutes if using frozen cherries), until the topping is deep golden brown and the filling is thick and bubbling around the edges.
- If the topping browns too quickly, loosely tent the dish with foil for the last 10 to 15 minutes.
- Let the crisp cool for at least 20 to 30 minutes so the filling can thicken, then serve warm with vanilla ice cream or whipped cream.
Notes
- Frozen cherries work beautifully and are a great year-round option; add 10 minutes to the bake time and do not thaw.
- Use less sugar for sweet cherries and a little more for tart cherries such as Montmorency.
- Keep the butter cold for a crisp, crumbly topping rather than a greasy one.
- Cornstarch thickens the juices; wait until the filling is bubbling thickly for the best set.
- For a gluten-free version, use certified gluten-free oats and swap the flour for a 1-to-1 gluten-free baking blend.
- Store covered in the refrigerator for up to 4 days. Reheat individual portions in a 350°F (175°C) oven for 10 minutes to re-crisp the topping.
- Unbaked crisp can be assembled and frozen for up to 3 months; bake from frozen, adding 15 to 20 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 6.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3.5 g
- Protein: 3.5 g
- Cholesterol: 25 mg
