Cherry Crisp

This intense cherry crisp boasts ripe luscious cherries blanketed with the most delicious sweet crunchy topping for a dessert that’s outa’ this world!

Course Dessert

Cuisine American

Keyword Cherry Crisp, Cherry Crisp Recipe, How Do I Make Cherry Crisp, How To Make Cherry Crisp

Prep Time 20

Cook Time 1

Total Time 40

Servings people

Calories 680kcal

Author Kathleen

Ingredients

Cherry Filling:

3 pounds fresh cherries, pitted
1/4 teaspoon almond extract
1/4 cup cornstarch
1/4 cup sugar

Topping:

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

US Customary - Metric

Instructions

Preheat oven to 350ºF (177ºC). Spray a 2 quart, 11X7 inch baking dish with nonstick cooking spray.
Make the Filling: In a medium mixing bowl, toss cherries (3 pounds) with almond extract (1/4 teaspoon)together. Gradually add sugar (1/4 cup) and cornstarch (1/4 cup) and toss until evenly coated. Set aside while you make the topping.
Make the Topping: In a medium mixing bowl combine flour (3/4 cup), sugar (1/2 cup), brown sugar (1/4 cup), salt (1/8 teaspoon), and quick-cooking oatmeal (1/2 cup).
Using a pastry blender, cut the butter into the flour mixture until the mixture is crumbly and the butter (3/4 cup) is the size of small peas. Fold in the almonds (1/2 cup).
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.

Notes

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.

Nutrition