This easy and delicious cherry crisp can be made with fresh summer cherries or even defrosted frozen cherries. This is the perfect summer treat and a great way to use up a whole lot of cherries!
Easy Cherry Crisp
An old fashioned summertime recipe, the cherry crisp is all about combining the delicious, sweet, and yet tart flavors of the cherry with as much tasty, crunchy topping as you can manage to fit on top of the cherries!
It is halfway to being a full cherry pie, with a lot more crunchiness, as well as a super simple and clean cherry flavor in the filling.
This recipe is the perfect way to use up a big bundle of cherries you got from a local orchard, or however you managed to end up with way more cherries than you could possibly eat on their own!
Easy Cherry Crisp Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Cherries, pitted, fresh, or from frozen
• White sugar
• Fresh lemon juice
• Almond extract
• Quick-cooking rolled oats
• All-purpose flour
• Brown sugar
How To Make Easy Cherry Crisp
• Grease a 9 x 9 baking pan and set aside
• In a large bowl, toss together all of the cherry filling ingredients until mixed together well
• Spoon this mixture into the prepared 9 x 9 pan
• In a medium bowl, combine the topping until combined and crumbly
• Sprinkle on top of the cherry filling in an even layer
• Bake in an oven preheated to 375 Fahrenheit for about 20 minutes or until golden brown and bubbly all around the edges
• If the topping browns too quickly, cover with aluminum foil and continue to bake
• Remove and let cool until slightly warm, and then serve with vanilla ice cream
What Are The Different Types Of Cherries You Could Use In This Recipe?
As the name might imply, this recipe is mainly focused on cherries, so the type of cherries you choose to use here will make a big difference in the final flavor.
While most people might assume that there is only really one type of cherry, there, in actual fact are all kinds of different breeds and varieties of cherries out there to choose from.
This recipe will probably be the most familiar and sweet if you use sweet cherries, which will tend to be a lot larger and juicier. The flesh will be tender, and the juice will be sweet, without really any tartness.
However, for something a bit more interesting, you could instead try using sour cherries instead. Sour cherries will typically be a little bit smaller, and the juice will have a noticeable tartness instead of that typical juicy sweetness you might expect.
Sour cherries should provide a really pleasant, refreshing sourness that should contrast nicely with all of the other sweet flavors in this recipe.
If you find it is just a little bit too tart, however, feel free to add in a little bit more sugar to help balance it out. Plus, you can add a little bit of vanilla extract to help really improve the sweetness and warm flavors in your cherry crisp.
How To Easily Pit Your Fresh Cherries
If you happen to get ahold of a huge amount of fresh cherries and want to use them in this recipe, you will probably have to stare at a giant pile of glistening cherries and wonder how on earth you are supposed to pit them all.
However, pitting fresh, really ripe cherries is super easy. The ripest cherries will, in fact, basically just fall apart when you push into them with your thumbs – the pits should just fall right out.
But if you are having some trouble getting your cherry pits to fall out, try using an old trick to get the pits out. Find something narrow and metal, like a muddler you would use to make drinks or a long bar spoon, and push into the cherry’s pip with the cherry lying flat on your kitchen counter.
While it won’t push it directly out, the force of you pushing down with a long, straight object should dislodge the pit, making it easy to dig the pit out with your fingers and use in a recipe.
Looking for more delicious Dessert recipes? Try these out:
PIN THIS RECIPE to your DESSERTS RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Karlynn Johnston
- 6 cups sweet cherries pitted, fresh or defrosted from frozen
- 1/3 cup white sugar
- 1/4 cup cornstarch
- 1 tbsp fresh lemon juice
- 1/4 tsp almond extract
- 1 cup quick-cooking rolled oats
- 2/3 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 Teaspoon cinnamon
- 1/2 cup salted butter Melted
- 1/4 cup chopped pecans
- Preheat your oven to 375°. Grease a 9×9 baking pan and set aside.
- In a large bowl, toss together all of the cherry filling ingredients until mixed together well. Spoon into the prepared 9×9 pan.
- In a medium bowl, combine the topping until combined and crumbly. Sprinkle on top of the cherry filling in an even layer.
- Bake in the preheated oven for 20-25 minutes or until golden brown and bubbly around the edges. If the topping browns too quickly and the filling isn't bubbling yet cover with aluminum foil and continue to bake.
- Remove and let cool until slightly warm, then serve with vanilla ice cream.
- If you are using sour cherries (example Evans cherries) add in another 3 tablespoons of white sugar to the filling.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.