Description
This Homemade Cherry Crisp is a delightful dessert featuring juicy, sweet-tart cherries topped with a buttery, crunchy oat and almond crumble. Perfectly balanced with a hint of cinnamon and vanilla, this classic dessert is easy to prepare and ideal for serving warm with a scoop of vanilla ice cream or whipped cream.
Ingredients
Filling
- 5 cups fresh or frozen pitted cherries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon lemon juice
Topping
- 3/4 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 2/3 cup packed light brown sugar
- 1/2 cup sliced almonds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and diced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cherry crisp.
- Prepare Cherry Filling: In a large mixing bowl, combine the pitted cherries, granulated sugar, cornstarch, vanilla extract, cinnamon, and lemon juice. Gently toss until the cherries are evenly coated and set aside to let the flavors meld.
- Make the Topping: In a separate bowl, mix together the rolled oats, flour, brown sugar, sliced almonds, cinnamon, and salt. Add the cold diced butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs with some pea-sized pieces.
- Assemble the Crisp: Transfer the cherry filling into a greased 9-inch baking dish, spreading it out evenly. Sprinkle the crumb topping evenly over the cherries, covering them completely.
- Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes, until the topping is golden brown and the cherry filling is bubbling around the edges.
- Cool Slightly and Serve: Remove the cherry crisp from the oven and let it cool for about 10 minutes. Serve warm, optionally with vanilla ice cream or whipped cream for an extra indulgent touch.
Notes
- Fresh cherries are preferred for the best flavor, but frozen cherries can be used—just thaw and drain excess liquid before using.
- If you prefer a less sweet dessert, reduce the sugar in the filling to 1/3 cup.
- For a nut-free version, omit the sliced almonds in the topping and replace with extra oats or chopped pecans.
- Allowing the crisp to cool slightly before serving helps the filling set and prevents burns.
- This cherry crisp can be reheated in the oven at 300°F (150°C) for 10-15 minutes if serving leftovers.
