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
Find it online: https://thefamilycooking.com/homemade-cherry-crisp/
