When you’re craving a sweet-n-tangy cherry crisp, I’ve got the dish for you!! This tart and tangy dessert are made with ripe luscious cherries and it’s so much easier than most pie recipes.
In fact, it ranks right up there with such quintessential summer stars as strawberry pie and apple pie. The crunchy topping is full of texture and rich as pumpkin pie making an ideal sidekick to the sweet candied cherries below.
You’re gonna’ love the avalanche of incredible flavor in every little bite.
Check it out……
- The Cherries are soft, tender, and luscious!
- The topping is Amazing! Yummy combo of ingredients-not boring like so many other crisp toppings.
- Really easy to put together.
How To Make Cherry Crisp Recipe
Whipping up this insanely delicious crisp is so much easier than you may think. Simply pit your cherries and coat them with the necessary ingredients.
Now mix up your crumble topping, pour it on top, and slide the entire thing into a preheated oven. Voila! Easy peasy and oh so delicious!
How To Cut In Butter: It’s important to cut in the butter for the topping of this easy cherry crisp recipe. That means keeping the butter cold, so you end up with tiny pieces evenly distributed throughout your mixture. I like to chop my butter into small pieces and then toss it in the freezer for a bit before working it into the mixture.
Cherry Crisp Pie Ingredient Notes
One of the tastiest qualities of this intense cherry crisp is its versatility. You can turn it into a cherry crisp pie or even apple cherry crisp. I prefer fresh cherries for this recipe but I’m not gonna’ hold it against you if you grab some canned cherry pie filling and make it a cherry cobbler with crumb topping. It’s not quite as yummy but it is super simple!
Save the cherry pineapple dump cake for when you’re in a baking mood and you want something just a little sweeter but equally as scrumptious.
Topping –The crisp topping freezes very well so you can make it ahead of time, pop it in the freezer, and make a crumble whenever the mood strikes! Just lay the crumble out flat in a baking sheet, then once it’s solid, pop it into a ziplock. When ready to use, you can sprinkle it directly onto your filling without thawing.
Frozen Cherries – If you don’t have access to fresh cherries, frozen cherries work well, too. Keep frozen fruit in the freezer until you are ready to work with them.
- Gently toss the frozen fruit in a tablespoon of flour to absorb some of the liquid then proceed with the recipe. Extend your baking time by 5 minutes or more to achieve the same results as a fresh fruit pie.
Tools to Make
The best way to make this luscious recipe is with a pastry blender but I understand not everyone owns one of those. The main thing is to make sure you end up with a texture that’s evenly crumbly.
If you don’t have a pastry blender, there are several things you can use instead:
- Fork: Mash the butter into the flour, until you achieve a crumbly consistency.
- Butter Knives: Work both knives over the ingredients in the bowl, until the butter and dry ingredients are well combined.
- Food Processor: Pulse the butter and dry ingredients in your food processor until you achieve a crumbly texture
- Your Hands: Work the butter into the flour with your hands. Use cold hands and try work quickly, so the butter doesn’t melt.
- Cheese Grater: Grate the butter with a box grater, then mix it into the dry ingredients.
How Long Can You Keep This In The Fridge?
I can’t imagine that you’d have any leftovers at all but if you do, don’t fret. Simply wrap it tightly with cling wrap or transfer to an airtight container.
Your delicious cherry dessert will stay fresh and yummy for up to 3 days in the fridge. If you want to serve the leftovers warm, simply toss them in a 300-degree oven for about 15 minutes.
Can You Freeze This?
Believe it or not, this cherry crisp dessert freezes really well. You can freeze the entire thing or throw the topping together and just freeze that. You’ll have pre-mixed topping ready to go whenever you want to throw together a fresh cherry dessert.
If you decide to freeze the entire dessert, serving is easy. Just slow thaw in the fridge overnight, then pop it in the oven on 350 for about 25 minutes.
Make Ahead Tips
If you want to prep it ahead of time and bake it later, you can assemble the crisp and freeze. To serve, thaw in the refrigerator and then bake at 350 degrees for 55 to 65 minutes.
Serving this beautiful recipe is completely up to you. It’s the perfect dessert partner to my banana cream pie recipe. Sometimes I like to make my cherry crisp in little ramekins, kinda’ like mini apple pies. That way every guest gets their own personal dessert. Mmm, mmm, good!
- 3 pounds fresh cherries, pitted
- 1/4 teaspoon almond extract
- 1/4 cup cornstarch
- 1/4 cup sugar
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/8 teaspoon salt
- 1/2 cup quick-cooking oatmeal
- 3/4 cup unsalted butter very cold, cut into cubes
- 1/2 cup slivered almonds
- Preheat oven to 350 degrees. Spray a 2 quart, 11X7 inch baking dish with nonstick cooking spray.
- Make the Filling: In a medium mixing bowl, toss cherries with almond extract together. Gradually add sugar and cornstarch and toss until evenly coated. Set aside while you make the topping.
- Make the Topping: In a medium mixing bowl combine flour, sugar, brown sugar, salt, and quick cooking oatmeal.
- Using a pastry blender, cut the butter into the flour mixture, until the mixture is crumbly and the butter is the size of small peas. Fold in the almonds.
- Assemble: Give the cherry mixture another toss and pour it into the prepared baking dish. Sprinkle topping evenly over fruit filling. Bake in the preheated oven, until the topping, is golden and the filling bubbles up in spots, about 55-65 minutes.
Fans Also Made:
Here’s even more fruit desserts recipe you may enjoy. Try your FAVS or try them all!
- Caramel Apple Sheet Cake
- Pumpkin Parfait
- Sour Cream Apple Pie
- Pumpkin Crunch Cake
- Cherry Cobbler with Cake Mix
This sweet ooey-gooey cherry crisp recipe is one of my favorite go-to summer desserts. In fact, it’s a great fall dessert too. Sometimes I serve it warm with a scoop of cold creamy vanilla ice cream or dollop of Greek yogurt on top (del-ish).
This recipe comes together easily and pleases generational palates with miles of smiles that curb the most ferocious sweet tooth. You are gonna’ love this!