Treat yourself to the ultimate taste of summer with this simple cherry crisp recipe. Packed with juicy cherries and topped with a delightful buttery oat mixture, it’s a crowd-pleaser that’s both easy to make and incredibly delicious.
Opt for in-season fresh cherries or grab a bag of frozen during the offseason (because there’s never a wrong time for cherry crisp!). And of course, don’t forget to top it off with a scoop of creamy vanilla ice cream! I’m all about whipping up simple and easy desserts, and this homemade cherry crisp recipe fits the bill perfectly. With its delightful blend of sweet, tart, and crispy spiced goodness in every bite, this crisp recipe is guaranteed to hit the spot.
The deep purple-red hue from the cherries makes this dish a standout from fall through winter, but since cherries are typically ripe in early summer, it also makes for a fantastic summer dessert! By using old-fashioned oats, we achieve a fabulous and chewy topping that adds to the overall deliciousness.
Difference Between Crisp and Cobbler
When it comes to desserts, crisp and cobbler are both crowd-pleasers, but they’ve got their differences. A crisp typically features a streusel-like topping made from flour, sugar, and butter, giving it a crunchy texture. On the other hand, a cobbler is known for its biscuit or cake-like topping, providing a soft and doughy contrast to the fruit filling. Both are delicious options for showcasing seasonal fruits and satisfying your sweet tooth!
Frozen or Fresh Cherries for Cherry Crisp
Whether you’re using fresh or frozen cherries in your cherry crisp, the results will be equally delicious. Fresh cherries provide a burst of vibrant flavor and texture, while frozen cherries offer convenience and can be enjoyed year-round. Either option will work well in this recipe, no adjustments needed.
Cherry Crisp Ingredients:
For the filling, you will need:
- Cherries. You can use 4 cups of frozen or fresh cherries, (this is roughly 2.5-3 pounds).
- Cornstarch. 2 tablespoons of cornstarch will help to get the filling to thicken as it bakes so it holds together well.
- Sugars. We need ¼ cup each of white sugar and brown sugar to get a sweet and caramelized flavor.
- Vanilla. With 1 teaspoon of the vanilla extract, we can add a little flavor enhancement into the filling.
- Spices. We will use ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg to create a flavorful and well-spiced filling.
For the topping we will need:
- White sugar. We need ½ cup of white sugar to make the topping sweet and crisp while baking.
- Flour. Helping to thicken the topping and create a good texture is ¾ cups of all-purpose flour.
- Oats. With ¾ cup of old-fashioned oats, we can add a chewy texture that helps to offset the softer cherries.
- Spices. We need 1 teaspoon of cinnamon and ½ teaspoon of ground cloves to spice the topping well.
- Butter. Helping to hold everything together and add a richness in taste is 1 stick (½ cup) of cold butter.
How to make cherry crisp
- Preheat your oven to 400 degrees F and grease an 8×8 baking dish or a 12 inch cast iron skillet.
- Combine all of the filling ingredients in a large bowl and mix well.
- Pour the filling into the prepared pan.
- For the topping, stir together all of the topping ingredients except for the butter, in another bowl.
- Cut in the butter until the pieces look about the same size as raisins.
- Sprinkle it evenly over the top of the filling.
- Bake in the oven for 40-45 minutes until the edges are bubbly and the top is a deep golden brown.
- Let cool before serving, this allows the filling to thicken.
Serve your delicious homemade cherry crisp warm with a scoop of vanilla ice cream for a tasty dessert. What do you like to eat with your cherry crisps? Share in the comments below!
Yes, after your crisp has cooled, cover it well with foil and place it in the fridge for up to 5 days. The crisp will soften as it ages, but a quick reheat in the oven can fix that and give you a warm “fresh from the oven” taste.
Yes, you could freeze it. Simply store it in a covered freezer-friendly 8×8 pan (I recommend the disposable foil ones). And include a recipe card of some sort reminding you of the baking instructions.
Then when you want to eat it (within 2 months) thaw overnight in the fridge or on the counter for a few hours before baking as directed.
For this cherry crisp, I do not recommend using quick oats. The size and texture of the old-fashioned oats in this cherry crisp really complements and off-sets the rest of the dish.
Easy Cherry Crisp
For the Filling
- 4 cups cherries fresh or frozen
- 2 tablespoons cornstarch
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
For the Topping
- 1/2 cup white sugar
- 3/4 cup flour all purpose
- 3/4 cup oats old fashioned
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves ground
- 1/2 cup butter 1 stick, cold
For the Filling
- Preaheat the oven to 400ºF.
- Combine all of the filling ingredients in a large bowl, mix well.
- Pour into a greased 8×8 baking dish or a 12 inch cast iron skillet.
For the Topping
- Stir together all of the ingredients except the butter.
- Cut in the butter until the pieces are the size of rasins.
- Sprinkle it evenly over the top of the filling in the baking dish or skillet.
- Bake for 40-45 minutes, until the edges are bubbly and the top is deep golden brown.
- Let cool before serving so it has time to thicken.
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