Cherry Crisp

This cherry crisp recipe is made with fresh sweet cherries and has a simple oat crumble topping. The recipe can be made in ramekins or as one crisp.

With all of the great cherries in the stores right now, it’s the perfect time for cherry crisp!

Fruity desserts like crisps, cobblers, and crumbles make fantastic desserts because they’re a great way to turn fresh seasonal fruit into dessert, and they’re just so comforting.

In this recipe, the crisp is made in individual portions. The pre-portioned servings just make it fun and easy to serve.

There are also directions below for making one larger cherry crisp.

Ingredients and substitutions

• Cherries: Fresh sour cherries or sweet cherries can be used in this recipe. If using sour cherries, you will need to increase the sugar in the filling. See the section on types of cherries above the recipe for more information. 
• Extracts: You can omit one or both of the extracts if you would like. They add a little oomph to the filling but can easily be omitted. 
• Whole wheat flour: Whole wheat flour gives the crisp a bit more texture and makes it a bit heartier. Feel free to use all-purpose flour in place of the whole wheat if you prefer. 
• Brown sugar: Light or dark brown sugar will work. 
• Butter: I use salted butter. If using unsalted butter, increase the salt in the topping to 1/2 teaspoon. 
• Almonds: Almonds and cherries pair well together, but feel free to substitute another type of nut like pecan or walnut.

What type of cherries should I use?

Fresh sour cherries are the go-to for baking pies and crisps. Montmorency/Amarelle cherries or Morello cherries are the two most popular types of sour cherries available in the U.S.

However, fresh sour cherries have limited availability and can be difficult to find. Fresh sweet cherries, like Bing cherries, can be substituted.

I’ve used sweet cherries in this recipe because they’re more widely available. If using sour cherries, you’ll need to increase the sugar accordingly.

How to make cherry crisp from scratch

Add cherries, granulated sugar, cornstarch, and extracts to a medium bowl.

Toss to combine. Set aside while you prepare the topping.

For the topping, whisk together the flour, sugars, cinnamon, and salt.

Add the butter pieces, oats, and almonds; mix together until crumbly and clumpy.

Divide the cherries between 6 ramekins. Mound the topping mixture evenly over the cherries.

Bake for 25-30 minutes, or until topping is lightly browned and cherries are bubbly.

Serve warm or at room temperature.

Can I make one larger crisp?

You can! To make one crisp, double the topping portion of the recipe.

Stir together the filling as directed, and add the filling mixture to a 2 quart or 11×7-inch baking dish. Sprinkle topping over the filling.

Bake for 35-45 minutes, or until the filling is bubbling at the edges and the topping is light golden brown.

Serving suggestions

Cherry crisp is delicious as-is. It is also fantastic when topped with homemade whipped cream or vanilla ice cream.