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Cherry Crisp

Cherry Crisp

The ultimate comfort food, Cherry Crisp combines sweet and tart cherries with a crunchy oat topping for a satisfying dessert. Perfect for any occasion, this easy weeknight recipe will have you craving more. Treat yourself and your loved ones to this delightful dish tonight!
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 5 cups Cherries sweet or sour, pitted, about 4 3/4 pounds; fresh or frozen and thawed
  • ⅓ cup Sugar granulated
  • 2 tablespoons Cornstarch
  • 1 tablespoon Lemon Juice fresh
  • ½ teaspoon Vanilla Extract pure
  • ¼ teaspoon Almond Extract pure
  • 1 cup Old Fashioned Rolled Oats
  • ⅓ cup All Purpose Flour
  • ⅓ cup Whole Wheat Flour
  • ½ cup Brown Sugar lightly packed, light or dark
  • 1 teaspoon Cinnamon ground
  • ½ teaspoon Kosher Salt
  • ½ cup Butter unsalted, melted (1 stick)
  • 1 serving Vanilla Ice Cream for serving

Equipment

  • Wooden Spoon
  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Frying Pan

Method
 

  1. Place rack in the center of oven and preheat oven to 375 degrees F. Lightly coat a 9×9-inch pan or 11×7-inch baking dish with nonstick spray.
  2. Prepare the filling: In a large bowl, gently stir together the cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract. Pour into the prepared baking dish in an even layer (add any juices that collect on the bottom of the bowl too).
  3. Prepare the topping: In a medium bowl, stir together the oats, all-purpose flour, whole wheat flour, brown sugar, cinnamon, and salt. Pour in the melted butter, then stir until the mixture is combined and evenly moistened.
  4. Sprinkle the topping evenly over the cherries.
  5. Bake for 30 to 40 minutes, or until the filling is bubbly and topping is golden. Let stand 10 minutes. Serve warm topped with vanilla ice cream, whipped cream, or yogurt.

Notes

  • If using sour cherries: Add 2 tablespoons additional sugar to the filling.
  • To Store: Cover the crisp, and store it in the refrigerator for up to 3 days.
  • To Reheat: Warm leftovers in the oven at 350 degrees F until hot, or in the microwave in a pinch.
  • To Freeze: Store Cherry Crisp in an airtight freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator before reheating.