Cherry crisp is a delicious dessert that combines sweet, succulent cherries with a buttery, crunchy topping. It’s easy to make and perfect to serve family and friends on special occasions.
With just a few simple ingredients, cherry crisp is incredibly simple to make and perfect for potlucks, BBQ and picnics. Even on weekdays, this dessert is easy to prepare with less effort.
Ingredients
For Cherry Mixture
- Dry Ingredients: Brown sugar and corn flour.
- Fresh Ingredients: Fresh cherries and lime.
For Top Crumble Layer
- Dry Ingredients: Plain flour (all purpose flour), brown sugar, salt, ground cinnamon and rolled oats.
- Dairy: Unsalted butter
See the recipe card for quantities.
Instructions
Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a large mixing bowl, combine the pitted cherries, brown sugar, cornstarch and lemon juice. Mix well until the cherries are evenly coated.
Step 3: Pour the cherry mixture into a baking dish (about 8×8 inches or a similar size).
Step 4: In a second mixing bowl, combine the flour, oats, brown sugar, ground cinnamon, and a pinch of salt. Mix well with a spoon.
Step 5: Add the cold, cubed butter to the dry ingredients.
Step 6: Use your fingers to mix the butter into the dry ingredients until the mixture resembles coarse crumbs.
Step 7: Evenly sprinkle the crumble topping over the cherry filling in the baking dish.
Step 8: Bake in the preheated oven for about 35-40 minutes, or until the topping is golden brown and the cherry filling is bubbly.
Enjoy warm crisp as it is or with a scoop of vanilla ice cream, cherry ice cream or a dollop of whipped cream.
Check out apple strawberry crisp and cranberry crisp recipes on the blog.
Substitutions and Variations
Nuts: For extra texture, you can add chopped nuts such as almonds or walnuts to the crisp topping.
Storage
Allow the cherry crisp to cool to room temperature after baking. This helps prevent condensation and sogginess when you store it.
Cover the leftovers in the baking dish tightly with plastic wrap or aluminum foil. Alternatively, you can put it in an airtight container.
Fridge: Keep the covered cherry crisp in the fridge. Finish it off in 3-4 days.
Reheat: Before serving, reheat the desired portion in the oven or microwave. To reheat in the oven, preheat it to 350°F (175°C) and bake it for about 5-8 minutes until the fruit is warm and the topping is crisp again.
When reheating in the microwave, heat in intervals of 20-30 seconds on low to medium power until warm. Another option is to use an air fryer to reheat it.
Tips and Tricks
Fresh or Frozen Cherries: Both fresh and frozen cherries work well for this recipe. If using frozen cherries, there’s no need to thaw them before mixing with the other filling ingredients.
Rest Before Serving: Allow the cherry crisp to cool slightly before serving. This will help the filling set a bit.
Even Distribution: Ensure the crisp topping is evenly spread across the cherry filling. This ensures that every bite has the perfect balance of fruit and crisp topping.
Right Baking Dish: The baking dish I used was a 5 x 6 inch rectangle, which was ideal for the amount I made. Use the right dish that gives the desired amount of filling and topping.
Corn Flour: The flour absorbs liquid from cherries and helps thicken up the fruit mixture. If you skip the flour the additional liquid that cooks out of cherry makes the crisp topping soggy.
FAQ
Freezing is an option to store the crisp for a long time. Once it’s cooled down, wrap it tightly with plastic wrap and then with aluminum foil. As an alternative, transfer it to an airtight container.
To reheat a frozen crisp, preheat your oven to 350°F (175°C) and reheat until the fruit mixture is warm, and the topping is crispy. It is not necessary to thaw it before reheating.
Of course, it can be made in advance and freeze it for up to 3 months. Make a big batch, divide it into desired portions and freeze it for later use. This saves time when you plan it for a party or an ideal option to add to the meal planner.
Related
More Desserts
KEEP IN TOUCH
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Cherry Crisp
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Cherry Layer
- 200 gms (or) 1.5 Cups Fresh Cherries washed and pitted
- 30 gms (or) 2 Tablespoons Brown Sugar adjust to taste
- 2 Tablespoons Corn Flour
- Half Lime Juice
For Top Layer
- 80 gms (or) ½ Cup Plain Flour (All Purpose Flour)
- 40 gms (or) ¼ Cup Rolled Oats
- a pinch Salt
- ½ Teaspoon Ground Cinnamon
- 45 gms Butter
- 50 gms (or) ¼ Cup Brown Sugar adjust to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the pitted cherries, brown sugar, cornstarch and lemon juice. Mix well until the cherries are evenly coated.200 gms (or) 1.5 Cups Fresh Cherries, 30 gms (or) 2 Tablespoons Brown Sugar, 2 Tablespoons Corn Flour, Half Lime Juice
- Pour the cherry mixture into a baking dish (about 8×8 inches or a similar size).
- In a second mixing bowl, combine the flour, oats, brown sugar, ground cinnamon, and a pinch of salt. Mix well with a spoon.80 gms (or) ½ Cup Plain Flour (All Purpose Flour), 40 gms (or) ¼ Cup Rolled Oats, a pinch Salt, ½ Teaspoon Ground Cinnamon, 45 gms Butter, 50 gms (or) ¼ Cup Brown Sugar
- Add the cold, cubed butter to the dry ingredients.
- Use your fingers to mix the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Evenly sprinkle the crumble topping over the cherry filling in the baking dish.
- Bake in the preheated oven for about 35-40 minutes, or until the topping is golden brown and the cherry filling is bubbly.
- Enjoy warm cherry crisp on its own or with a scoop of ice cream
