This quick Cherry Crisp Recipe starts with sweet, saucy cherries and a crisp, buttery oat topping. Serve warm with a big scoop of vanilla ice cream!
author’s note
Sweet & Simple Classic Cherry Crisp!
My husband’s favorite dessert is from-scratch apple pie, followed closely by cherry pie. Every year, I bake a few cherry pies for him. I’ll confess, I make them mostly because I adore him. Pitting countless cherries is perhaps one of the tasks I enjoy the least!
This Classic Cherry Crisp recipe comes in handy for those moments when I want to earn all the “brownie points” without the hassle of pitting cherries. The point of this crisp is to offer a quick and straightforward preparation while remaining a top-tier dessert. It boasts intense flavor, a reliable crunchy topping, and just the right amount of sweetness.
Served warm with a scoop of ice cream or a dollop of whipped cream – it’s hard to find anything that compares!
Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Flour | Gluten-free flour blend works in this cherry crisp recipe. |
| Old-fashioned oats | Quick oats make it softer, avoid instant oats. |
| Brown sugar | Swap with coconut sugar for a lighter sweetness. |
| Cinnamon + nutmeg | Skip nutmeg if you prefer milder flavor. |
| Butter (cold) | Use vegan butter for dairy-free. |
| Cherries (fresh, canned, or frozen) | Fresh = best flavor, frozen = straightforward, canned pie filling = fastest. |
How To Make This Cherry Crisp Recipe
- Prep: Grease a square baking dish and Heat oven.
- Filling: Spread cherries (fresh, canned, or frozen) in the dish. Add a little sugar and cornstarch if using fresh or frozen.
- Topping: Mix flour, oats, sugar, and spices. Cut in cold butter until crumbly.
- Bake: Sprinkle topping over cherries. Bake until bubbly and golden brown.
- Serve: Cool slightly, then scoop with vanilla ice cream or whipped cream.
Tips For Success
- Always use cold butter in the topping for best texture.
- Don’t press the crumble into the filling; just sprinkle on top.
- Bake on a sheet pan in case the filling bubbles over.
- Serve this Cherry Crisp Recipe warm with ice cream for the ultimate contrast.
Storage
- Refrigerate: Cover and refrigerate up to 3 days. Reheat uncovered at 350°F for 10-15 minutes to revive crispness.
- Freeze (Unbaked): Assemble, wrap tightly, freeze up to 3 months. Bake this Cherry Crisp Recipe from frozen, adding 10-15 minutes to bake time.
- Freeze (Baked): Cool, wrap, and freeze. Thaw in fridge overnight, then warm in oven.
