Cherry Crisp
This easy and delicious cherry crisp can be made with fresh summer cherries or defrosted frozen cherries.
Servings: 8
Calories: 366kcal
Ingredients
Cherry Filling
- 6 cups sweet cherries pitted, fresh or defrosted from frozen
- ⅓ cup white sugar
- ¼ cup cornstarch
- 1 tbsp fresh lemon juice
- ¼ tsp almond extract
Crisp Topping
- 1 cup quick-cooking rolled oats
- ⅔ cup all-purpose flour
- ½ cup packed brown sugar
- ½ Teaspoon cinnamon
- ½ cup salted butter Melted
- ¼ cup chopped pecans
Instructions
- Preheat your oven to 375°F. Grease a 9x9 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 9x9 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.
Notes
- If you are using sour cherries (example Evans cherries) add in another 3 tablespoons of white sugar to the filling.
Nutrition
Calories: 366kcal | Carbohydrates: 57g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 96mg | Potassium: 315mg | Fiber: 4g | Sugar: 35g | Vitamin A: 423IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 2mg