Indulge in the irresistible charm of a truly comforting dessert with this quick and easy Cherry Crisp Recipe. Picture perfectly sweet and saucy cherries bubbling beneath a golden, crisp, and unbelievably buttery oat topping. It’s a dessert that promises pure bliss, especially when served warm with a generous scoop of creamy vanilla ice cream. Forget complicated preparations; this recipe is designed for maximum flavor with minimal effort, making it an instant classic in your kitchen.
author’s note
Embrace the Sweet & Simple Magic of Classic Cherry Crisp!
There’s something truly special about a homemade fruit dessert. In my home, traditional apple pie and cherry pie are highly cherished, particularly by my husband. While I adore him enough to bake a few cherry pies each year, I must confess, the arduous task of pitting countless cherries isn’t exactly my favorite pastime!
That’s precisely where this Classic Cherry Crisp recipe shines. It’s my secret weapon for earning all those “brownie points” without the extensive prep work and time commitment of a pie. The core philosophy behind this crisp is to offer an incredibly quick and easy preparation without compromising on taste or quality. The result is a dessert that boasts an intensely rich cherry flavor, complemented by a perfectly crunchy, golden-brown topping, all balanced with just the right amount of sweetness.
Imagine serving this warm, straight from the oven, topped with a generous scoop of vanilla bean ice cream or a dollop of freshly whipped whipped cream. The contrast between the warm, tender fruit and the cool, creamy topping is simply unparalleled. It’s a dessert that brings smiles and comfort to any table, making it an ideal choice for family gatherings, potlucks, or simply a cozy night in. This cherry crisp truly delivers a gourmet experience with homemade simplicity.
Essential Ingredients for Your Perfect Cherry Crisp
Crafting the ultimate cherry crisp starts with understanding the role of each ingredient. Here’s a breakdown of what you’ll need and how you can adapt the recipe to your preferences or dietary needs:
| Ingredient | Swaps & Tips for Success |
|---|---|
| Flour | All-purpose flour forms the base of our crispy topping. For a gluten-free version, a reliable gluten-free flour blend can be used without affecting the texture significantly. |
| Old-fashioned Oats | These provide that signature chewy-crispy texture that makes a crisp so satisfying. Quick oats can make the topping a bit softer, but avoid instant oats as they can become mushy. |
| Brown Sugar | Adds a rich, caramelized sweetness and moisture to the topping. For a slightly lighter sweetness and nutty flavor, you can swap it with coconut sugar. |
| Cinnamon + Nutmeg | These spices are essential for complementing the sweet-tartness of cherries, adding warmth and depth. If you prefer a milder spice profile, feel free to omit the nutmeg. |
| Butter (cold) | Cold, cubed butter is critical for a truly crumbly and crispy topping. It prevents the butter from fully incorporating into the flour, creating pockets of steam that result in flakiness. For a dairy-free option, use a good quality vegan butter. |
| Cherries (fresh, canned, or frozen) | The star of the show! Fresh cherries offer the best flavor, especially when in season. Frozen cherries are a convenient alternative and work wonderfully; just be sure to thaw and drain them well. Canned pie filling provides the fastest route to a delicious crisp, perfect for those last-minute dessert cravings. |
| Baking Soda | A small amount of baking soda helps with the browning and slight lift of the topping, contributing to its desirable texture. |
| Salt | A pinch of salt enhances all the flavors, balancing the sweetness and bringing out the natural fruitiness of the cherries and the richness of the butter. |
Step-by-Step: Crafting Your Perfect Cherry Crisp
Making this cherry crisp is incredibly straightforward, even for beginner bakers. Follow these simple steps for a truly delicious outcome:
- Prepare Your Baking Setup: Begin by lightly greasing a 9×9-inch (or 2-quart) square baking dish. To ensure easy cleanup and prevent any potential overflow from bubbling cherry filling, line a sheet pan with parchment paper or a silicone baking mat and place your prepared baking dish on top. Preheat your oven to 350°F (175°C), ensuring it’s ready for even baking.
- Craft the Irresistible Cherry Filling: Spread your chosen cherries evenly across the bottom of the prepared baking dish. If you’re using fresh or frozen (thawed and drained) cherries, gently toss them with a little granulated sugar and cornstarch to create that perfectly saucy texture during baking. This step is unnecessary if you’re using pre-sweetened cherry pie filling.
- Mix the Buttery Oat Topping: In a large mixing bowl, combine the flour, old-fashioned oats, light brown sugar, ground cinnamon, optional ground nutmeg, baking soda, and salt. Whisk these dry ingredients thoroughly. Next, add the cold, cubed unsalted butter. Using a pastry cutter, two knives, or even your fingertips (working quickly to keep the butter cold), cut the butter into the dry mixture until it resembles coarse crumbs, with some pea-sized pieces remaining. If the mixture starts to get warm or greasy, chill it in the refrigerator for 15-20 minutes before proceeding.
- Assemble and Bake to Perfection: Evenly sprinkle the crumbly oat topping over the cherry filling. It’s crucial not to press the topping down; a light, even sprinkle allows it to become wonderfully crisp. Place the baking dish (on its lined sheet pan) into the preheated oven. Bake for approximately 40-50 minutes, or until the topping achieves a beautiful golden-brown hue and the cherry filling is visibly bubbling invitingly around the edges. If you notice the topping browning too quickly, loosely cover the dish with aluminum foil for the remaining baking time.
- Cool and Serve with Joy: Once baked, remove the cherry crisp from the oven and let it cool on a wire rack for about 15-20 minutes. This allows the filling to set slightly and intensifies the flavors. Serve your warm cherry crisp with a generous scoop of classic vanilla bean ice cream or a dollop of freshly whipped cream for the ultimate dessert experience. The contrast of warm and cold, crisp and tender, is pure heaven!
Expert Tips for a Flawlessly Delicious Cherry Crisp
Achieving the perfect cherry crisp is simple with a few key techniques. Keep these tips in mind to ensure your dessert turns out wonderfully every time:
- Always use cold butter in the topping for the best texture. Cold butter creates steam as it bakes, leading to a light, crumbly, and crispy topping instead of a dense or greasy one.
- Don’t press the crumble into the filling; just sprinkle it lightly on top. Pressing it down can make the topping dense and prevent it from crisping properly. A loose sprinkle allows for maximum air circulation and a perfect crunch.
- For peace of mind and easy cleanup, always bake on a sheet pan. Fruit fillings can sometimes bubble over, and a lined sheet pan will catch any drips, saving your oven from sticky messes.
- The ultimate indulgence is to serve this Cherry Crisp Recipe warm with vanilla ice cream. The warm, bubbling fruit and crisp topping against the cold, melting ice cream create a magical contrast of temperatures and textures that truly elevates the dessert.
- If using fresh cherries, ensure they are pitted and thoroughly dried after washing. Excess moisture can make the filling too runny.
- When using frozen cherries, always thaw them completely and drain any excess liquid. Pat them dry with paper towels before mixing them with sugar and cornstarch.
Storage and Reheating
Proper storage ensures you can enjoy your delicious cherry crisp for days. Here’s how to keep it fresh and tasty:
- Refrigerate Leftovers: Once cooled, cover the cherry crisp tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. While it’s best enjoyed on the day it’s made, it remains delicious.
- Revive Crispness: To bring back the topping’s crunch, reheat uncovered crisp in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through and the topping is crisp again.
- Freeze (Unbaked): If you want to prepare ahead, assemble the cherry crisp (filling and topping), wrap it tightly with plastic wrap and then foil, and freeze for up to 3 months. When ready to bake, place the frozen crisp directly into a preheated oven, adding an extra 10-15 minutes to the bake time.
- Freeze (Baked): Allow the baked crisp to cool completely. Wrap it securely in plastic wrap and then foil. Freeze for up to 3 months. To serve, thaw it overnight in the refrigerator, then warm it in the oven as described above for reheating.
More Delightful Cherry Recipes to Explore
If you’re a fan of cherries, there’s a world of delicious possibilities beyond crisp! Discover other fantastic ways to incorporate this vibrant fruit into your culinary repertoire:
Beverages
Refreshing Cherry Smoothie Recipe
Breakfast
Fluffy Cherry Scones
Desserts
Quick Cinnamon Roll Cherry Danish
Salads
Cherry Balsamic Salad Dressing
Rated 5 out of 5 stars by 3 users
Homemade Cherry Crisp Recipe
By Chelsea Lords
This quick and easy Cherry Crisp Recipe combines saucy sweet cherries with a buttery oat topping, serve it with vanilla ice cream for the perfect dessert!
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Print Recipe
Equipment
- Sheet pan (15″ x 10″) lined with parchment paper or silicone baking mat
- 9 x 9-inch baking pan (or 2-quart dish)
- Pastry cutter (or two knives, or your fingertips)
- Large mixing bowls
Ingredients
This recipe yields 6 servings. Ingredients are listed in US customary units.
For the Crispy Oat Topping:
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional, for extra warmth)
- 1/2 teaspoon baking soda
- 1 teaspoon salt (fine sea salt recommended)
- 12 tablespoons unsalted butter, cold and cubed (1 1/2 sticks)
For the Juicy Cherry Filling:
- 2 (21-ounce) cans cherry pie filling OR fresh/frozen cherries (see Note 1 below for preparation)
Instructions
- Prepare for Baking: Line a large sheet pan with parchment paper or a silicone baking mat to catch any potential spills. Lightly grease a 9×9-inch or 2-quart baking pan. Preheat your oven to 350°F (175°C).
- Make the Topping: In a large bowl, combine the flour, old-fashioned oats, light brown sugar, cinnamon, nutmeg (if using), baking soda, and salt. Mix well. Add the cold, cubed butter to the dry mixture. Use a pastry cutter, two knives, or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces. If the mixture starts to warm up, place it in the fridge for 20 minutes to chill.
- Assemble the Crisp: Scoop the cherry pie filling into the prepared 9×9-inch pan and spread it evenly. If using fresh or frozen cherries, follow the instructions in Note 1 below before spreading them. Sprinkle the crumbly topping evenly over the cherries, being careful not to press it down. Place the baking dish in the center of the lined sheet pan.
- Bake Until Golden: Bake for 40–50 minutes, or until the topping is beautifully golden brown and the cherry filling is visibly bubbly at the edges. If the topping begins to brown too quickly, you can loosely cover the dish with aluminum foil for the remainder of the baking time.
- Cool and Serve: Remove the cherry crisp from the oven and let it cool on a wire rack for at least 15–20 minutes before serving. This cooling period allows the filling to set and prevents it from being too runny. Serve warm with a generous scoop of vanilla bean ice cream or a dollop of fresh whipped cream for an unforgettable dessert experience.
Recipe Notes
Note 1: Preparing Fresh or Frozen Cherries: If you prefer using fresh or frozen cherries instead of canned pie filling, combine the following ingredients in a large bowl and mix gently until well coated:
- 4-1/2 cups pitted cherries (halved if large). If using tart cherries, you may wish to increase the granulated sugar amount to taste. Ensure fresh cherries are thoroughly dried after washing. For frozen cherries, thaw them completely and press out excess liquid with paper towels before mixing.
- 2/3 cup granulated sugar
- 1/4 cup cornstarch (to thicken the filling)
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon almond extract (optional, enhances cherry flavor)
- 2 tablespoons fresh orange juice (adds brightness)
Storage: Cover any leftover cherry crisp tightly with plastic wrap and refrigerate for up to 3 days. While the crisp is best enjoyed on the day it’s baked for peak crispness, the flavors deepen over time. To revive the crisp topping, warm leftovers in a 350°F (175°C) oven for 10–15 minutes, uncovered.
Nutrition Information
The following nutrition information is an approximation calculated automatically and should be used as a guideline.
- Serving: 1 serving
- Calories: 708 kcal
- Carbohydrates: 117g
- Protein: 5g
- Fat: 25g
- Saturated Fat: 15g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 7g
- Trans Fat: 1g
- Cholesterol: 64mg
- Sodium: 716mg
- Potassium: 337mg
- Fiber: 3g
- Sugar: 36g
- Vitamin A: 1147IU
- Vitamin C: 7mg
- Calcium: 73mg
- Iron: 2mg
Enjoyed this recipe? Share your thoughts and leave a comment below! We love hearing from you!
Cherry Crisp Recipe FAQs
Here are answers to some common questions about making the best cherry crisp:
Absolutely! Using canned cherry pie filling is the quickest and easiest option, making this a perfect dessert for when you’re short on time. Simply spread the canned filling directly into your baking pan and top it with the crisp mixture. No extra seasoning or thickening is needed for canned filling.
While any type of cherry will work beautifully in this crisp, my personal preference is a mix of sweet dark cherries and tart Rainier cherries to achieve a balanced flavor profile. Tart cherries (like Montmorency) will require a bit more sugar in the filling, while sweet cherries (like Bing or Rainier) will need less. Frozen cherries also work wonderfully; just be sure to thaw them completely and pat them very dry before using to prevent a watery filling.
Yes, you certainly can! To make this crisp gluten-free, simply substitute the all-purpose flour in the topping with a high-quality, cup-for-cup gluten-free flour blend. Additionally, ensure that the old-fashioned oats you use are certified gluten-free to avoid any cross-contamination. The rest of the ingredients are naturally gluten-free.
The classic pairing for warm cherry crisp is a generous scoop of vanilla bean ice cream. The cold, creamy ice cream melts slightly into the warm, fruity filling, creating a delightful contrast. Other fantastic options include a dollop of freshly whipped cream, a drizzle of crème fraîche, or even a scoop of almond or cherry-flavored ice cream for an extra layer of flavor.
Absolutely! This crisp topping recipe is incredibly versatile and can be adapted for a variety of fruits. Consider using apples, peaches, blueberries, mixed berries, or even rhubarb. The key is to adjust the sugar and cornstarch in the filling based on the sweetness and juiciness of the fruit you choose. For example, very tart fruits like rhubarb might need more sugar, while sweet peaches might need less.