Marry This Cherry Crisp is a bubbly and buttery recipe, which is made with fresh sweet cherries and rolled oats. It’s the ultimate comfort food dessert, ready in about an hour and 10 minutes.
Jump to RecipeCherry Crisp Recipe Ingredients
For the Crisp Topping:
- 1/2 cup sliced almonds
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp. kosher salt
- 1/2 tsp. ground cinnamon
- 1/3 cup honey
- 10 Tbsp. cold unsalted butter, diced
For the Filling:
- 1/3 cup granulated sugar
- 2 Tbsp. cornstarch
- 6 cups fresh pitted sweet cherries (or thawed frozen cherries)
- 1/2 tsp. almond extract
- 1 Tbsp. lemon juice
- Vanilla ice cream, for serving
How To Make Cherry Crisp
- Prep the Oven and Make Topping: Preheat your oven to 350˚F. In a medium mixing bowl, combine the almonds, oats, flour, brown sugar, salt, and cinnamon. Stir in the honey. Add the cold, diced butter and use a pastry blender or your fingertips to cut it into the oat mixture until it resembles coarse crumbs. Place the bowl in the refrigerator to chill while you prepare the filling.
- Make the Cherry Filling: In a large mixing bowl, whisk together the granulated sugar and cornstarch. Add the cherries, almond extract, and lemon juice and stir until the cherries are well coated.
- Assemble and Bake: Generously butter a 10-inch cast-iron skillet or a 3-quart baking dish. Pour the cherry filling into the skillet in an even layer. Sprinkle the chilled crisp topping evenly over the top.
- Bake Until Golden: Bake for 35 to 40 minutes, until the fruit filling is bubbly around the edges and the topping is a deep golden brown. Let the crisp rest on a wire rack for at least 15 minutes before serving.
Recipe Tips
- How do you get an extra crispy topping? The secret is to use very cold butter and to chill the finished topping mixture in the refrigerator while you prepare the fruit. This ensures the butter melts slowly in the oven, creating a crispy, not greasy, texture.
- Can I use frozen cherries? Yes, absolutely. The recipe notes that thawed frozen cherries work well. For the best result and to prevent a watery filling, be sure to drain them of any excess liquid after they have thawed.
- What are the best cherries to use for a crisp? Sweet, dark cherries like Bing are the perfect choice for this recipe. If you use tart or sour cherries, you may need to increase the amount of sugar in the filling to balance the flavor.
- Why is my filling watery? This is usually because the cornstarch didn’t have a chance to thicken properly, or the fruit had too much excess water (especially thawed frozen cherries). Make sure the filling is visibly bubbling before you remove it from the oven, as this indicates the cornstarch has been activated.
What To Serve With Cherry Crisp
This warm and bubbly dessert is a quintessential summer and fall treat. It is practically made to be served with something cold and creamy melting into the warm filling. The best pairings are:
- A big scoop of vanilla bean ice cream
- A generous dollop of freshly sweetened whipped cream
- A drizzle of heavy cream
How To Store Cherry Crisp
- Refrigerate: Cover the cooled crisp with foil or transfer leftovers to an airtight container. It will keep well in the refrigerator for up to 4 days, though the topping will soften over time.
- Reheat: For the best results, reheat the crisp in a 350°F oven for 10-15 minutes, until the filling is bubbly and the topping has crisped up again.
Cherry Crisp Nutrition Facts
- Serving: 1/8th of crisp
- Calories: 470 kcal
- Carbohydrates: 65g
- Protein: 5g
- Fat: 22g
- Saturated Fat: 12g
- Sugar: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A crisp, like this recipe, has a crumbly, streusel-like topping that typically includes oats, which “crisps” up during baking. A cobbler has a soft, cake-like or biscuit-like topping.
Yes. If you don’t have almonds, this topping is also delicious with finely chopped pecans or walnuts.
Yes, it is absolutely essential to pit the cherries before using them in the crisp. A simple cherry pitter is an inexpensive tool that makes this process very fast and easy.
Try More Recipes:
Cherry Crisp Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings20
minutes40
minutes470
kcalA classic summer dessert featuring a sweet, bubbly cherry filling baked under a buttery, crunchy oat and almond streusel topping.
Ingredients
Crisp: 1/2 cup sliced almonds, 1 cup rolled oats, 1 cup all-purpose flour, 1/4 cup brown sugar, 1/2 tsp salt, 1/2 tsp cinnamon, 1/3 cup honey, 10 Tbsp cold unsalted butter.
Filling: 1/3 cup granulated sugar, 2 Tbsp cornstarch, 6 cups fresh pitted sweet cherries, 1/2 tsp almond extract, 1 Tbsp lemon juice.
Directions
- Preheat oven to 350˚F. Make the crisp topping by combining the dry ingredients, stirring in the honey, and then cutting in the cold butter until crumbly. Refrigerate.
- Make the filling by whisking the sugar and cornstarch, then tossing it with the cherries, almond extract, and lemon juice.
- Pour the cherry filling into a buttered 10-inch cast-iron skillet.
- Sprinkle the chilled crisp topping evenly over the cherries.
- Bake for 35 to 40 minutes, until the topping is golden brown and the filling is bubbly.
- Let rest for 15 minutes before serving warm with vanilla ice cream.
Notes
- The most important tip for a crunchy topping is to use very cold butter and to chill the finished topping mixture while you prepare the fruit.
- A cast-iron skillet, as suggested, provides excellent, even heat for a perfectly bubbly filling, but a standard 9×9 or 3-quart baking dish will also work.
- Don’t be tempted to pull the crisp from the oven too early; the filling needs to be actively bubbling to ensure the cornstarch has thickened the juices.
- For the best flavor, use ripe, in-season sweet cherries. If using tart cherries, you may want to increase the sugar in the filling slightly.
