Cherry Crisp
Have I got a doozy of a recipe for you today! Cherry Crisp. Such a simple name for such a delicious recipe. Fresh cherries are sprinkled with sugar and almond extract. Then they’re covered with a delicious oatmeal topping. It is so, so mouthwatering. Yes, this is a dessert that’s amazing if you enjoy cherries.
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I received a 20-pound box of fresh cherries from the Northwest Cherry Growers in July 2019. They asked me to be a Canbassador and blog about their cherries. I think these are the largest, plumpest, sweetest cherries on the planet. 🙂 Anyway, I made 10 different desserts out of that 20-pound box in six days. Cherry Crisp is the first one I’m rolling out over the next couple of weeks.
We love cherry desserts. As I stated last year in several of my cherry recipe posts, my Grandma Slivka had three massive cherry trees in her front yard. We would usually visit her and Grandpa in southeastern Ohio every June for a month. Homemade Cherry Pie was always on the menu.
This year I made a three versions of Cherry Pie, a couple of Cherry Cakes, three Cherry Cobblers, one Cherry Crisp and one Cherry Cookie recipe. Each one turned out fantastic.
We have some close friends at our church. His favorite dessert is anything with cherries. So I gave them this dessert for their Friday night care group last week. Jamie told me everyone not only had Cherry Crisp for dinner, but each one wanted some to take home as leftovers! She said everyone loved the crisp. The recipe fared so well, I’ve decided to republish it again for you.
This recipe is based off my Apple Crisp and Peach Crisp recipes. But this version has a few tweaks. I removed cinnamon (since I don’t like that flavor with cherries). Instead, I added almond extract for flavoring. You can easily make this gluten free for those of you who need that. And if you need vegan, substitute coconut oil for the butter in the recipe.
We loved Cherry Crisp. Now that fresh cherries are in the grocery stores, run–don’t walk–and get some immediately so you can make this fantastic recipe for your family.
Cherry Crisp is awesome. Really. Add a slab of vanilla ice cream and you’re good to go.
Every bite of this Cherry Crisp will have you drooling. This dessert is packed with fresh cherries.
This is not a difficult recipe to make either. The biggest thing is making sure it cooks long enough.
Here’s what I did.
I used these ingredients, plus water, for the cherry filling.
Place pitted, halved cherries in a mixing bowl.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add granulated sugar and almond extract.
Stir ingredients to combine.
Pour cherries into a lightly greased 9×13″ glass baking dish.
Pour a half cup of water evenly over the top of the cherries.
I used these ingredients for the oatmeal crumb topping.
Melt butter in a mixing bowl. Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add brown sugar, oatmeal, baking powder and baking soda.
Stir ingredients to combine.
Sprinkle oatmeal crumb topping evenly over top of the cherries in baking dish.
Bake at 350 for 45 minutes to an hour, or until the cherry juices that bubble up are thickened. Mine took one hour 15 minutes to be done.
You can serve Cherry Crisp warm or cold.
It’s wonderful served with ice cream.
If you enjoy cherries, you’ll love this dessert.
If you’re unable to find fresh cherries, simply substitute canned cherries instead. Just rinse, drain and pat them really dry before using in the recipe.
Here’s the recipe.
CHERRY CRISP
(My own concoction)
Cherry Crisp
Equipment
- 1 cherry pitter or sharp knife to pit cherries
- 1 medium mixing bowl
- 2 wooden spoons
- 1 9x13" glass baking dish
- 1 large mixing bowl
- measuring cups
- measuring spoons
Ingredients
CHERRY FILLING:
- 10 cups fresh cherries pitted and halved
- 1 cup granulated sugar
- 1 heaping tablespoon UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. almond extract
- 1/2 cup water
OATMEAL CRUMB TOPPING:
- 1 cup oatmeal (I used old-fashioned not quick oats)
- 1 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup light brown sugar packed
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 cup unsalted butter melted (1 stick)
Instructions
CHERRY FILLING:
- Mix pitted cherries with granulated sugar, flour, and almond extract.
- Pour cherry filling into a greased or sprayed 9x13” baking dish.
- Pour water evenly over all.
OATMEAL CRUMB TOPPING:
- Mix oatmeal, flour, brown sugar, baking powder, baking soda and melted butter in a large mixing bowl.
- Crumble evenly over cherry mixture.
- Bake at 350° for about 45-60 minutes, or until mixture is bubbly and liquid is set, not soupy.
Notes
Cherries courtesy of Northwest Cherry Growers.
© Can’t Stay Out of the Kitchen
Nutrition
You’ll be seriously drooling after one bite of this dessert.
Cherry Crisp is a fabulous dessert during the summer time.
Cherry Crisp is sure to cure any sweet tooth craving you have.
Any kind of cherry dessert satisfies my sweet tooth craving. 🙂
You may also enjoy these delicious recipes!
Recipe originally published July 4, 2019.
Cherry Crisp
Equipment
- 1 cherry pitter or sharp knife to pit cherries
- 1 medium mixing bowl
- 2 wooden spoons
- 1 9×13" glass baking dish
- 1 large mixing bowl
- measuring cups
- measuring spoons
Ingredients
CHERRY FILLING:
- 10 cups fresh cherries pitted and halved
- 1 cup granulated sugar
- 1 heaping tablespoon UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. almond extract
- 1/2 cup water
OATMEAL CRUMB TOPPING:
- 1 cup oatmeal (I used old-fashioned not quick oats)
- 1 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup light brown sugar packed
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 cup unsalted butter melted (1 stick)
Instructions
CHERRY FILLING:
- Mix pitted cherries with granulated sugar, flour, and almond extract.
- Pour cherry filling into a greased or sprayed 9×13” baking dish.
- Pour water evenly over all.
OATMEAL CRUMB TOPPING:
- Mix oatmeal, flour, brown sugar, baking powder, baking soda and melted butter in a large mixing bowl.
- Crumble evenly over cherry mixture.
- Bake at 350° for about 45-60 minutes, or until mixture is bubbly and liquid is set, not soupy.