With just three steps, this Cherry Crisp recipe is easy to make and delicious. It’s everything you want from a fresh cherry crisp. Top it with whipped topping or a scoop of vanilla ice cream for the ultimate summer dessert.

Cherry Crisp on a white plate with fork on the side

You had me at “Crisp.” In fact, just about anything with the name “Crisp” in it makes me drool, especially Cherry Crisp. I don’t know why people tend to associate fruit-filled crisps with fall, because they’re perfect any time of year – especially during the warmer months when they’re topped with cool, creamy ice cream.

I love fruity desserts like crisps and cobblers because they’re so comforting. They’re also versatile because you can use whatever yummy fruit is in season. So with all of the sweet and delicious cherries available at this time of year, I decided it was time for some cherry crisp lovin’.

No matter what fruit you tuck under that crisp, crumbly topping – blackberries, apples, cherries, blueberries, peaches – when you pop open the oven door, you are greeted with bubbling fruit and that coveted crumble topping.  And what could be better at any time of year?





  • 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.

Step by step process on how to make Cherry CrispHow To Make Cherry Crispy-Step By Step Overview:

As mentioned, this bubbly delight comes together in just four steps.

  • Pit 3 pounds of fresh cherries.
  • Toss the pitted cherries with almond extract, cornstarch, and sugar.
  • Combine flour, sugar, brown sugar, salt, and oatmeal. Cut in butter then mix in almonds.
  • Pour coated cherries in the baking dish and sprinkle top evenly with the oatmeal mixture and bake.

**See Full Instructions in Recipe Below**

Cherry Crisp on a white plate with fork on the side

Cherry Crisp on a white plate with fork on the side
4.84 from 6 votes

Easy Cherry Crisp Recipe-Old Fashioned Taste in Every Bite

Our Easy Cherry Crisp uses luscious fresh cherries and a delicious buttery topping to create the perfect, easy to make, delicious summer fruit dessert!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 People
Calories 619 kcal
Author Kathleen


Cherry Filling:

  • 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


  1. Preheat oven to 350 degrees. Spray a 2 quart, 11X7 inch baking dish with nonstick cooking spray.

  2. 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.

  3. Make the Topping: In a medium mixing bowl combine flour, sugar, brown sugar, salt, and quick cooking oatmeal. 

  4. 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. 

  5. 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.

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Nutritional Information

Nutrition information will vary based on the specific products. To be safe, check the nutrition facts labels of your products. Optional object listed above have been left out of nutritional data.

Nutrition Facts
Easy Cherry Crisp Recipe-Old Fashioned Taste in Every Bite
Amount Per Serving
Calories 619 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 15g 75%
Cholesterol 61mg 20%
Sodium 55mg 2%
Potassium 614mg 18%
Total Carbohydrates 91g 30%
Dietary Fiber 6g 24%
Sugars 63g
Protein 6g 12%
Vitamin A 17.1%
Vitamin C 19.2%
Calcium 7.2%
Iron 11.6%
* Percent Daily Values are based on a 2000 calorie diet.

Cherry Crisp in a white glass baking dish

Recipe Notes For Cherry Crisp:

How To Cut In Butter: When a recipe calls for the use of a pastry blender, it’s because the butter is supposed to be cut into tiny pieces and distributed equally throughout the dry ingredients rather than being combined into them. If you cut the butter in properly, you’ll end up with a crumbly texture. I cube the butter and lay it out on a little salad plate and stick it in the freezer for about 5 minutes before I start cutting it into the topping.

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.

Baking Dish: Instead of a baking dish, the cherry crisp Pioneer Woman makes is actually baked in ramekins so that everyone can have their own dessert. The portioned servings make it easy to serve and enjoy the dessert without overindulging.

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 its solid, pop it into a ziplock. When ready to use, you can sprinkle it directly onto your filling without thawing.

Canned Cherry Pie Filling: I use my homemade cherry pie filling for this crisp, but we won’t judge you for using a couple of cans of cherry pie filling and covering it with the sweet, crunchy crisp topping. (Beware: It will be quicker, but it won’t be as delicious!)

Healthy Cherry Crisp: fresh cherry crisp can be made using fresh cherries, honey, and almonds.

Cake Mix: Some people choose to make a cherry crisp with a cake mix...stop right there! This recipe is too good to even think about using a cake mix for the topping.

Gluten-Free: For a cherry crisp gluten free option, you can make cherry crisp as directed, substituting the ingredients below for the crisp topping. All the instructions will be the same. 

Gluten Free Topping:

  • 3/4 cup almond meal or almond flour
  • 1/2 Sugar
  • 1/4 Brown Sugar
  • 1/8 teaspoon Salt
  • 1/2 Cup Gluten Free Oats
  • 3/4 Unsalted Butter, Very Cold, Cut Into Cubes
  • 1/2 Cup Sliced Almonds

Prefer cherry crisp bars?  If so, you’ll need to make a bottom crust using either your own tried-and-true recipe or one of the prepared crusts you can purchase at the grocery store prior to adding the filling and the topping.

Other Crisps: If you’re more of a peachy person, check out my recipe for Peach Crisp which uses a lot of the same ingredients and is made the same way – it’s equally delicious! 

Fresh cherries in a shallow bowl

Can You Use Frozen Cherries?

Yes! You can, here’s how. 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.

Can Cherry Crisp Be Frozen?

Yes…simply prepare and bake the Cherry Crisp as directed. Cool it completely, then cover it with a double layer of aluminum foil or store in Tupperware containers or zip-lock bags. Freeze for up to 3 months. To serve, thaw overnight in the refrigerator, then warm in a 350°F oven for 20-25 minutes or until heated through.

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.

How Do You Store Cherry Crisp?

It always puzzles me when people discuss ways to store “leftover wine”…like, what is that? And just like it’s difficult to imagine how you’ll have any leftover wine, it’s equally confusing as to why you’d have any leftover Cherry Crisp.

But if you do, you can store them in the refrigerator, covered, for up to 3 days. To reheat the crisp, allow it to come to room temperature and then warm it in a 300°F oven for about 15 to 20 minutes. Or you can just eat the leftovers straight from the fridge with a dollop of Greek yogurt on top.

More Summer Fruit Desserts………

  • Southern Peach Cobbler – The Best Southern Peach Cobbler! Loaded with juicy, fresh peaches with just the right amount of spices, and the perfect cakey topping with crisp, sugary edges!
  • Strawberry Cobbler Our Strawberry Cobbler is a delicious old-fashioned cobbler made with fresh strawberries and crowned with a cakey topping that has a hint of lemon flavor.
  • Old-Fashioned Blackberry Pie – Build a better homemade Blackberry Pie using tapioca, an alternative to flour or cornstarch filling, plus berries to start your own farmer’s market!
  • No Bake Strawberry Cheesecake Salad – Our Strawberry Cheesecake Salad recipe is loaded with strawberries tossed in a creamy cheesecake mixture, and topped with a unique graham cracker crumble!
  • Pineapple Sheet Cake – Pineapple Sheet Cake is a moist, pineapple-studded cake drenched in a sweet, creamy coconut icing, with crispy toasted pecans on top. You’ll be dreaming of beach vacations and tropical cocktails after just one bite!
  • Cherry Pineapple Dump Cake– With decadent layers of fruit & a golden cake topping, Cherry Pineapple Dump Cake is the perfect end to any meal- and it only takes 5 minutes to prepare!!

Step By Step How To Make Cherry Crisp