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    Home » Desserts » Cherry Crisp

    Cherry Crisp

    Published: Jun 4, 2021 · Modified: Jun 4, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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.

    Cherry crisp in a glass ramekin topped with vanilla ice cream.

    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 for cherry crisp in bowls next to each other.

    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 ½ teaspoon. 
    • Almonds: Almonds and cherries pair well together, but feel free to substitute another type of nut like pecan or walnut.
    Fresh cherries on a wooden cutting board.

    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

    Cherries and sugar and cornstarch in a white mixing bowl.

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

    Cherry filling in a white mixing bowl.

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

    Ingredients for crisp topping in a white mixing bowl.

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

    Mixed crisp topping in a white mixing bowl.

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

    6 unbaked cherry crisps in ramekins on a baking sheet.

    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.

    Close up photo of a cherry crisp in a glass jar.

    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 11x7-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.

    Two ramekins with cherry crisp  topped with vanilla ice cream.

    Serving suggestions

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

    More fruit crisp recipes!

    • Apple crisp topped with a scoop of vanilla ice cream
      Apple Crisp
    • Hands holding a dish of skillet peach crisp
      Peach Crisp
    • Dish of strawberry rhubarb crisp topped with vanilla ice cream
      Strawberry Rhubarb Crisp
    • Cranberry Apple Crisp

    If you’ve tried this cherry crisp recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Cherry crisp in a glass ramekin topped with vanilla ice cream.

    Cherry Crisp

    Easy cherry crisp recipe made with fresh cherries and a simple homemade crisp topping.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 6 servings
    Calories: 292kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Ramekins

    Ingredients

    Cherry Filling

    • 5 cups fresh sweet cherries pitted
    • 2 tablespoons granulated sugar
    • 1 tablespoon cornstarch
    • ½ teaspoon vanilla extract
    • ¼ teaspoon almond extract optional

    Topping

    • ¼ cup whole-wheat flour
    • ¼ cup brown sugar packed
    • ¼ cup granulated sugar
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon salt
    • ¼ cup cold butter in small pieces
    • ½ cup old-fashioned oats
    • â…“ cup almonds chopped
    US Customary - Metric

    Instructions

    • Preheat oven to 375 F.
    • In a medium bowl, toss together cherries, granulated sugar, cornstarch, and extracts. 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.

    Notes

    • 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 ½ teaspoon. 
    • Almonds: Almonds and cherries pair well together, but feel free to substitute another type of nut like pecan or walnut.
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 292kcal | Carbohydrates: 46g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 167mg | Potassium: 341mg | Fiber: 3g | Sugar: 36g | Vitamin A: 310IU | Vitamin C: 8.1mg | Calcium: 48mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 6/5/13. Updated with additional photos, tips, and information 6/4/21. 

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Kat

      March 24, 2018 at 7:59 am

      Can you make one big crisp? How would cooking change?

      Reply
      • Kate

        March 24, 2018 at 11:42 am

        Absolutely! When I make a larger crisp, it usually takes around 40-50 minutes to bake.

        Reply
    2. holly

      June 05, 2013 at 7:30 pm

      5 stars
      Oh I love any type of crisps! Going to have to try this one.. maybe with some french vanilla ice cream! =)

      Holly at Not Done Growing

      Reply
      • kateheartseating

        June 06, 2013 at 10:59 pm

        That's just how my husband likes his crisps (and most of his other desserts, too) - with a scoop or two of vanilla ice cream on top. =)

        Reply
    3. Liz

      June 05, 2013 at 2:02 pm

      Anything with the name "Crisp" in it has me drooling for a big bowl! Cherries are one of my faves with it too! :)

      Reply
      • kateheartseating

        June 06, 2013 at 10:55 pm

        Me too! It's just one of those food words that makes everything sound delicious.

        Reply
    4. Nancy P.@thebittersideofsweet

      June 05, 2013 at 1:13 pm

      I need to buy cherries immediately!

      Reply
      • kateheartseating

        June 06, 2013 at 10:56 pm

        Yes! The cherries are super yummy this time of year. =)

        Reply
    5. marcie@flavorthemoments

      June 05, 2013 at 10:15 am

      I'm loving all the fresh cherries right now, and this is a perfect way to put them to use...if and when I can stop eating them right out of the bowl!

      Reply
    6. Happy Valley Chow

      June 05, 2013 at 7:39 am

      What a beautiful little dessert. I love making desserts in individual ramekins like this. I feel like they add even more pleasure to the dessert. Thanks for sharing!

      Happy Blogging!
      Happy Valley Chow

      Reply
      • kateheartseating

        June 05, 2013 at 10:06 am

        Thanks! I do, too! There's just something nice about having your own little dessert. =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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