Cherry Crisp
Happy Independence Day, everyone! 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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Well, I received my 20-pound box of fresh cherries from the Northwest Cherry Growers again this year. They’ve 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.
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.
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
- measuring cups
- measuring spoons
- 1 large mixing bowl
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
- 1 cup 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.
You may also enjoy these delicious recipes!
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
- measuring cups
- measuring spoons
- 1 large mixing bowl
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
- 1 cup 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.
10 Comments
Laurie Wisecup
June 30, 2020 at 2:13 pm
We have a cherry tree and we just picked and pitted almost 2 pounds of cherries. I found your recipe and would love to try it! I have a question though… after pitting the cherries, we have so much juice. I was unsure if I should get rid of the juice or not (the total weight with the juice is 1 pound, 13 ounces) When we cook them, should we cook them in their juice, or discard the juice? Thanks for your help!
Teresa
July 2, 2020 at 5:06 am
Hi, Laurie, I have some recipes where you add a little of the juice back in. In this case, instead of water, I would use the cherry juice instead. That will give it a richer, fuller flavor. You may be able to save the juice and freeze in zip lock bags for future use.
Richard
July 6, 2019 at 7:06 am
What type of cherries?
The statement that bleached all-purpose flour toughens baked items is a myth IMHO.
Teresa
July 6, 2019 at 7:34 am
Hi, Richard. I used dark red cherries. I think you can use any kind of fresh cherries and they’ll work.
J
July 4, 2019 at 5:20 pm
What still no cherry quick bread recipe?! I’m so disappointed and sad! 😞
Have a safe and happy 4th of July!
Teresa
July 5, 2019 at 9:40 am
Hi, J. No, I haven’t made a cherry quick bread this summer. But I’ll try to get to it soon.
J
July 5, 2019 at 6:18 pm
Thanks so much Teresa! I’ll be watching for your recipe! 😀
The cherry crisp makes my mouth water, but 10 cups of cherries is alot to part with, just making 1 dessert! I’d rather pit the cherries and freeze them to eat and part with a few to bake with! I bought 5 lbs of cherries this week and ate most of them and now they’re almost gone! 😕 I have no will power when it comes to saving any, when I first buy them in the summer! 😂
Have a great weekend!
Teresa
July 6, 2019 at 7:38 am
Hi, J. I know it’s a lot of cherries to part with. But it’s so awfully good….:)
Mary Layman
July 4, 2019 at 2:50 pm
How do you make this gluten free? Is there a special substitution for the flour?
Mary
Teresa
July 4, 2019 at 5:06 pm
Mary, I recommend using Cup4Cup GF flour if you can find it. Other good brands are Better Batter, even Pillsbury and King Arthur have pretty decent gluten free flours available these days. Except for switching out the flour, follow the recipe as stated.