Old Fashioned Cherry Crisp
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This cherry crisp uses simple ingredients to create a delicious dessert. Make this recipe any time of year with fresh or frozen cherries.
All you need to make this cherry crisp recipe is a big bowl of cherries and some pantry staples. Follow a few simple steps to put this dish together, then bake and eat!
What is the difference between crisp and crumble?
These desserts are very similar and often confused with each other. Both have a fresh fruit filling and a baked streusel topping.
The difference is simple – oats. A crisp topping uses oats to keep its structure, while a crumble topping is more dense and cakey.
How to make cherry crisp
INGREDIENTS
- Cherries – fresh or frozen
- Rolled oats – use regular old fashioned, not quick-cooking
- Dry ingredients – flour, sugar, baking powder
- Wet ingredients – vanilla, egg, butter
INSTRUCTIONS
Prep the cherries
If you are using fresh cherries, remove the stems and pits from the fruit. Then wash and pat dry.
For frozen, let them thaw in the refrigerator first. You can also use the defrost option on a microwave.
Make the topping
Melt the butter over the stove or in the microwave, but don’t let it start to brown.
Then, use an electric mixer to beat the remaining ingredients until it looks crumbly.
Assemble the cherry crisp
Add the cherries to a greased baking dish and sprinkle the topping mixture over the top. Be sure to leave some open spaces so everything can cook evenly.
Next, drizzle the melted butter over everything and bake until the top is browned and crispy.
Serve fresh out of the oven. You can add some whipped cream or ice cream too if you’d like!
RECIPE NOTES
- Storage: Cover or transfer to an airtight container and keep in the refrigerator for up to 3 days.
- Make ahead: The crisp topping can be made in advance and frozen for up to 3 months. Make a large batch and store in airtight containers, then use straight from the freezer before baking.
- Thicker filling: If you prefer less juice in your crisp, try mixing the cherries with a little bit of flour or cornstarch. This will help absorb the liquid and thicken the filling.
- Make it a crumble: To turn this recipe into a cherry crumble, replace the oats with more flour and sugar until you get a sandy texture. You can also substitute chopped nuts for the oats to add some crunch.
Making crisps with different fruit
This recipe is extremely flexible because it’s so simple. Feel free to replace the cherries with other types of fruit – you can even use combinations for more complex flavors, like in my Rhubarb Crisp.
Baking time may need to be adjusted, depending on what kind of fruit you’ll be using. Here are some ideas:
- Berries: strawberry, blueberry, raspberry, blackberry
- Stone fruit: peach, apricot, plum
- Apple: granny smith, honeycrisp, golden delicious
MORE FRUIT DESSERT RECIPES TO TRY:
Watch how to make this cherry crisp recipe below!
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Old Fashioned Cherry Crisp
Ingredients
- 32 oz cherries (fresh or frozen)
- 1 cup all purpose flour
- 1 cup sugar
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1 tsp vanilla
- 1 large egg
- 1/3 cup butter
Instructions
- Preheat oven to 400˚F.
- Remove pits from fresh cherries or thaw frozen cherries. Place in a greased 13"x9" baking pan or stone.
- In a mixing bowl beat the flour, sugar, oats, baking powder, egg and vanilla until it becomes a crumbled mixture.
- Sprinkle this mixture over the cherries, not covering completely, leaving breathing pocket here and there.
- Melt the butter, drizzle over the top and bake for 40 minutes.
- Serve with scoop of ice cream or whipped cream (optional).
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Kevin, can you use dried cherries for this? Am I correct in assuming that they would have to be reconstituted if you can?
Yes, definitely reconstitute them prior to making the crisp Joyce.
Very good. I’ve never made cherry crisp with egg in the dough before, but I really liked the result. I had a quart of sour cherries from a fruit stand. I sweetened and thickened the cherries and I used your crisp recipe for the topping. I will make it again with other fruits. Thank you.
Fantastic! Love to read this, thanks Elaine.
Can I make it this afternoon and then bake it this evening ?
I think that would work out just fine! Let me know if you try it!