Name: Cherry Crisp Recipe: Juicy, Buttery, Old-Fashioned Perfection
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 5 –6 cups pitted tart cherries (fresh or frozen); ¾ cup granulated sugar; 3 tbsp cornstarch; 1 tbsp lemon juice; 1 tsp vanilla extract; ½ tsp almond extract; 1 cup rolled oats; ¾ cup all-purpose flour; ¾ cup brown sugar; ½ cup sliced almonds; ½ tsp cinnamon; ½ cup cold butter (cubed)

Introduction

Table of Contents

Cherry Crisp is summer in a baking dish: sweet-tart cherries bubbling under a golden, buttery oat-almond streusel that bakes into crunchy, caramelized bliss. Ten minutes of prep, one hour in the oven, and you have dessert that beats any pie (no rolling pin required). Presented warm in a white ceramic baking dish with a scoop of vanilla ice cream melting on top, this Cherry Crisp offers ruby-red fruit and irresistible crispy edges that make everyone fight for the corner pieces.

Ingredients

For the Cherry Filling: • 5–6 cups pitted fresh or frozen tart cherries (about 2 lbs)
• ¾ cup granulated sugar
• 3 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• ½ tsp almond extract (the secret flavor!)
• Pinch of kosher salt

For the Crisp Topping: • 1 cup old-fashioned rolled oats
• ¾ cup all-purpose flour
• ¾ cup light brown sugar, packed
• ½ cup sliced almonds (optional but amazing)
• ½ tsp ground cinnamon
• ¼ tsp kosher salt
• ½ cup (1 stick) cold unsalted butter, cubed

Serving: • Vanilla ice cream or whipped cream

Step-by-Step Process

Preheat
Preheat oven to 375°F. Butter an 8×8 or 9×9 baking dish (or 2-quart oval).
Make the filling
In a large bowl, toss cherries with sugar, cornstarch, lemon juice, vanilla, almond extract, and salt. Pour into the prepared dish.
Make the topping
In another bowl, combine oats, flour, brown sugar, almonds, cinnamon, and salt. Add cold butter cubes and rub them in with your fingertips (or use a pastry blender) until the mixture forms large crumbs.
Top generously
Scatter topping evenly over cherries—don’t pack it down.
Bake
Place dish on a rimmed baking sheet (catches drips). Bake 40–50 minutes until topping is deep golden and filling is thick and bubbly at the edges.
Cool slightly
Let it rest for 15–20 minutes—filling thickens, and it’s still warm for ice cream.
Serve
Scoop into bowls and top with melting vanilla ice cream.

Tips for Perfect Cherry Crisp

• Frozen cherries work beautifully—no pitting, and they’re picked at peak ripeness
• Almond extract is non-negotiable—makes it taste like cherry-almond heaven
• Cold butter = crispy topping; warm butter = cakey topping
• Use tart (sour) cherries for the best flavor—sweet cherries make it too candy-like
• Double the topping recipe if you like it extra crunchy
• Bake until you see thick bubbles in the center—ensures filling is set

Variations and Customization

• Cherry-Berry Crisp: replace 2 cups of cherries with blueberries or raspberries
• Gluten-Free: use 1:1 GF flour + certified GF oats
• Boozy Luxe: add 1 tbsp bourbon or amaretto to filling
• Peach-Cherry: half peaches, half cherries
• Nut-Free: skip almonds or replace with more oats
• Browned Butter: brown the butter first for nutty depth

Storage and Serving Tips

• Keeps 3–4 days at room temp (covered)
• Fridge up to 1 week—reheat 10 minutes at 350°F
• Freezes beautifully up to 3 months (bake from frozen, add 15 minutes)
• Reheat individual servings 30–45 seconds in microwave + broil 2 minutes for crispy top
• Quick refresh: broil 2–3 minutes to re-crisp topping
• Serve warm with ice cream—non-negotiable

Nutritional Information

Based on 9 servings:
• Calories: 380 kcal
• Total Fat: 16g (Saturated 9g)
• Carbohydrates: 58g (Fiber 4g, Sugars 38g)

FAQ

1. Can I use sweet cherries instead of tart?
Yes, but reduce sugar to ½ cup and add an extra 1 tbsp of lemon juice.

2. My topping isn’t crispy—what happened?
You probably used warm butter or packed it down. Use cold butter and scatter loosely.

3. Can I make this ahead?
Yes—assemble fully, cover, and refrigerate up to 24 hours. Bake straight from the fridge (add 5–10 minutes).

4. Frozen or fresh cherries?
Both work perfectly. Frozen often tastes better because it’s flash-frozen at peak ripeness.

5. How do I pit fresh cherries easily?
Use a metal straw or chopstick—push through the stem end and pop the pit out.

Conclusion

This Cherry Crisp is pure summer dessert magic—juicy, tart cherries under a blanket of buttery, crunchy topping that tastes like nostalgia in every spoonful. One bite with melting ice cream and suddenly the table goes quiet except for happy little sighs. Make it once when cherries are in season (or pull frozen ones from the freezer in December), and it instantly becomes your signature “I brought dessert” move that earns standing ovations and empty dishes every single time.