Description
This homemade cherry crisp is a delightful dessert featuring juicy halved cherries baked under a golden, buttery oat topping with a hint of cinnamon and almond. Easy to prepare and perfect for any occasion, this comforting treat offers a perfect balance of sweetness and tartness with a crunchy texture.
Ingredients
Topping
- 1/2 cup (100g) packed light or dark brown sugar
- 6 Tablespoons (46g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 6 Tablespoons (85g) unsalted butter, very cold and cubed
- 2/3 cup (57g) old-fashioned whole rolled oats
- optional: 1/4 cup (about 20g) sliced almonds
Filling
- 5 cups (575g) halved pitted dark sweet cherries
- 1/2 cup (100g) granulated sugar
- 3 Tablespoons (21g) cornstarch
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- pinch of salt
- optional: 2 Tablespoons (30g/ml) bourbon
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (177°C) and lightly grease a 9-inch round or square baking dish. Set aside for later use.
- Make the Topping: In a medium bowl, whisk brown sugar, flour, and cinnamon together. Using a pastry cutter or food processor, cut in the cold cubed butter until the mixture resembles coarse crumbs. Stir in the oats and sliced almonds if using. Place the topping in the freezer to chill while making the filling.
- Prepare the Filling: Combine the halved cherries, granulated sugar, cornstarch, vanilla extract, almond extract, salt, and bourbon if using, in a large bowl. Stir thoroughly to ensure all ingredients are well incorporated.
- Assemble: Pour the cherry mixture evenly into the prepared baking dish. Sprinkle the chilled topping evenly over the fruit layer.
- Bake: Bake the crisp in the preheated oven for 45 to 48 minutes, or until the topping is golden brown and the cherry juices are bubbling along the edges.
- Cool and Serve: Remove from the oven and place on a cooling rack. Allow to cool for 5 to 10 minutes before serving. The cherry crisp can be enjoyed warm, at room temperature, or cold.
- Store Leftovers: Cover any leftover cherry crisp and store it in the refrigerator for up to 5 days for optimal freshness.
Notes
- For a nuttier texture, feel free to add sliced almonds to the topping.
- Bourbon is optional but adds a rich, deep flavor to the filling.
- Use fresh or frozen cherries—if using frozen, thaw and drain excess juices before assembling.
- This crisp pairs wonderfully with vanilla ice cream or whipped cream.
- Ensure the butter for the topping is very cold to achieve a crumbly texture.
