This easy homemade cherry crisp combines juicy, sweet cherries with a crisp and crumbly brown sugar oat topping. The filling comes together in minutes, and there’s no pie dough to roll, chill, or fuss with. For extra flavor, add a splash of bourbon. Serve warm with vanilla ice cream for a classic summer dessert.
I originally published this recipe in 2018 and have since added new photos and additional success tips.
While I love a good homemade cherry pie, sometimes I want all that sweet cherry flavor without making pie dough. Enter: cherry crisp. It has everything we love about fruit desserts—a bubbling, jammy fruit filling and a golden oat streusel topping—but with a fraction of the effort.
And unlike pie, you can serve it straight from the baking dish while it’s still warm. In fact, I highly encourage it! An excellent reason to love peach crisp, strawberry crisp, and apple crisp too.
If you’re looking for a simple, easy dessert recipe that lets fresh cherries shine, this cherry crisp is it.
Why You’ll Love This Cherry Crisp
There are plenty of cherry crisp recipes out there, but this one stands out for its balance of texture and flavor. The cherry filling becomes thick and jammy as it bakes, while the oat topping stays crisp and crumbly thanks to one important ingredient: very cold butter.
A touch of vanilla enhances the cherries’ natural sweetness, and if you’d like an extra layer of flavor, add a little bourbon.
This cherry crisp is:
- Easy to make with just 2 mixing bowls
- Great with either fresh or frozen cherries
- Topped with a buttery oat crumble
- Delicious with or without bourbon
- Even better with vanilla ice cream
- Ready in about 1 hour—and unlike pie, there’s no need to wait for it to cool completely before serving.
Which Cherries Are Best for Cherry Crisp?
Use your favorite cherry variety. I typically use dark sweet cherries. You could also use Rainier cherries. If you opt for tart/sour cherries, increase the sugar slightly to balance their tart flavor. See the Notes below the recipe for amount.
Fresh cherries are ideal during cherry season, but frozen cherries work beautifully too. Simply thaw them first and blot away excess moisture.
Other Ingredients You Need
- Sugar: You need granulated sugar to sweeten the cherry filling, and brown sugar for the topping.
- Cornstarch: Necessary thickening agent for the filling.
- Vanilla & Almond Extracts: Key for fantastic flavor.
- Salt: To enhance and balance all the flavors.
- Flour: The structural base of the crumb topping.
- Cinnamon: The shining star of a good streusel.
- Butter: Cold butter is the secret to a crisp, crumbly topping. Just like with pie crust and biscuits, keeping the butter cold helps create irresistible texture as the crisp bakes. I like to take the butter out of the refrigerator in advance, cut it into cubes, and then place the cubed butter in the freezer until I’m ready to use it.
- Oats: Old-fashioned whole rolled oats create the best crisp topping texture. Skip quick oats here because they won’t provide the same hearty crumble.
Optional Ingredient for Extra Flavor: Bourbon
A splash of bourbon adds a subtle caramel-like depth that pairs beautifully with cherries. It’s a wonderful addition, but the recipe is also delicious without it.
Since the bourbon is being used in a baking recipe and you only need a couple Tablespoons, no need to purchase the really fancy stuff. Any middle-of-the-road bourbon is great.
But those couple Tablespoons will catapult your cherry crisp from “great” to “I’m not sharing.” 😉
Make the Crisp Topping First
Note: If you need a gluten-free alternative, use the topping from my gluten-free apple crisp.
You need the same ingredients we use for apple crisp: brown sugar, oats, butter, cinnamon, and flour. Feel free to add some sliced almonds for added crunch, or skip them for a nut-free dessert.
I went back and forth about adding cinnamon, but quickly came to my senses because oatmeal desserts are nothing without cinnamon and cinnamon makes everything taste like grandma’s baking. So cinnamon is a non-negotiable when it comes to streusel/crumble/crisp toppings.
The trick with this crumble topping—so that it doesn’t melt and lose a lot of texture—is to use very cold butter, just like with pie crust and homemade biscuits. Mix brown sugar, flour, and cinnamon together and then cut in cubes of cold butter. Add the oats last because you don’t want them to break down when you cut the butter in.
Once your topping is made, place it in the freezer until you’re ready to use it. I know I sound like a broken record, but one more time for the seats in the back: cold crumbles are the key to crisp topping!
Easy Cherry Crisp Filling
For the filling, simply mix the ingredients together and then pour into the baking dish. No pre-cooking steps necessary.
What takes the most time is pitting those cherries. Pitting cherries is the pits. You’ll save yourself a lot of time by using a cherry pitter.
Whenever I clean out my Gizmos and Gadgets Drawer (the official name), I ask myself, do I really need this thing? And then I remember spending about 12 hours pitting cherries a few years ago for 1 pie and realized that cherry pitters, while seldom called into service, are necessary!
No cherry pitter? No problem. See my recipe Note about using frozen cherries (which are already pitted).
Spoon the cherry filling into a baking dish, then sprinkle the cold streusel on top and bake. When it’s done, the filling should be bubbling around the edges. This indicates the cornstarch has fully activated and the filling will have thickened properly.
While you can dig in pretty much right away, I recommend testing your patience and holding off for 10 minutes. A short cooling period helps the filling set slightly and makes serving easier. Use that time to get out the vanilla ice cream and make some fresh whipped cream.
That’s it—dessert’s ready to eat in under an hour.
Yes. Thaw and then blot away moisture with a paper towel before using.
A crisp has a crumbly oat streusel topping, while a cobbler is topped with biscuit-like dough or batter.
Absolutely. Bake the crisp, cool completely, and refrigerate for up to 5 days. Reheat before serving. Baked cherry crisp freezes well, too. See recipe Notes.
I don’t recommend canned cherries here. They’re much softer than fresh or frozen cherries and can make the filling mushy. For best results, stick with fresh cherries when they’re in season, or use thawed frozen cherries.
Cherry Crisp Tools
Homemade Cherry Crisp
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This easy cherry crisp combines sweet, juicy cherries with a crispy, crumbly, buttery brown sugar oat topping. Made with simple ingredients and no pie dough, it’s a fuss-free summer dessert that’s delicious served warm with vanilla ice cream!
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 the oven to 350°F (177°C). Lightly grease a 9-inch round or 9-inch square baking dish (or similar size). Set aside.
- Make the topping: In a medium bowl, whisk together the brown sugar, flour, and cinnamon. Cut in the cubes of cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs. Stir in the oats and almonds (if using). Place the topping in the freezer while you make the filling.
- Make the filling: In a large bowl, combine the cherries, sugar, cornstarch, vanilla, almond extract, salt, and bourbon (if using). Stir until thoroughly combined. Pour the filling into the baking dish and spread into an even layer. Sprinkle the topping evenly over the top.
- Bake for 45–48 minutes or until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a cooling rack, and allow to cool for at least 5–10 minutes before serving warm. You can also serve the crisp at room temperature or cold.
- Cover leftover cherry crisp and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F (177°C) oven for 20 minutes or until heated through. I do not suggest preparing the crisp and storing it unbaked in the refrigerator because the topping will get soggy. You can prepare and assemble the unbaked crisp through step 3 and freeze for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 4.
- Special Tools (affiliate links): Cherry Pitter | 9-inch Round Pie Dish or 9-inch Square Baking Dish (or similar size) | Glass Mixing Bowl | Pastry Cutter | Cooling Rack
- Cherries: You need about 1.5 pounds (680g) fresh cherries before pitting. You can use any variety. I usually use dark sweet cherries. If using sour/tart cherries, increase sugar to 3/4 cup (150g). You can use frozen cherries. Thaw completely and then blot them with a paper towel before using.
- Can I Use Canned Cherries? I don’t recommend canned cherries here. They’re much softer than fresh or frozen cherries and can make the filling mushy. For best results, stick with fresh cherries when they’re in season, or use thawed frozen cherries.
- Bourbon: Since you’re only using a couple Tablespoons in this baking recipe, there’s no need to purchase anything fancy. I used Jim Beam.
- Update in 2026: We added a little almond extract for extra flavor! Feel free to skip it if desired.
Reader Comments and Reviews
Looking forward to trying this recipe. I canned some cherries earlier this season with bourbon (1st time). Any thoughts on how to proceed?
Hi Maria, When you canned the cherries did you add sugar? If so, you may want to adjust the sugar in the filling accordingly. Drain the cherries before using too. Since they’re canned, they’re softer– reducing the bake time would be helpful too. Enjoy!
Hi Sally! I’m planning to make a variation on this recipe and use the filling for a cherry pie. Would you suggest blind baking the crust, or should it be okay without that step? I plan to drain the excess liquid in the filling before baking.
Hi Ben, we do not par-bake the crust in our traditional cherry pie recipe. Draining the excess liquid (or reducing it like we do in the cherry pie recipe) will help. Enjoy!
Only substitutes I made were brown sugar in the cherries instead of white (only cuz I was not aware I had no white sugar in the house), and no bourbon. It still turned out wonderful!
Another successful recipe! I used 3T of bourbon, so it’s bourbony delicious. Crunchy topping is perfect!
Made this with frozen cherries. Wow, so delicious, and the addition of bourbon is spot on. Adds a level of sophistication and cuts through sweetness.
I used frozen cherries, which are extra juicy, so I followed the recommendation of other bakers and cooked the cherry mixture a bit on the stovetop to thicken.
Hi Sally! Could you possibly use tinned cherries for this?
Hi Michelle, Tinned cherries are usually sweetened, so you may want to adjust the sugar in the filling accordingly. Drain the cherries before using too. Since they’re canned, they’re softer– reducing the bake time would be helpful too. Enjoy!
This is now in my Top 3 “Sally’s” Desserts- it is so good! My tweeks: I love sour cherries, so used 2 jars (4 cups); omitted bourbon and added 1 cup of the cherry juice (from the jars) to the sugar and corn starch mix; cooked that on the stove till thickened; added 1/2 tspn almond extract with the vanilla (so good); added cherries to mixture, then poured into pan. The topping is perfect, which is why I keep using it.
This is the best cherry crisp I’ve ever had, and now I can’t stop sneaking into the kitchen for little bites!
If this tastes anywhere as good as it looks, our dinner guests this evening will stay overnight for leftovers at breakfast! I defrosted whole cherries that I pitted and as other reviewers, cooked my sugar, cornstarch and bourbon (good Kentucky sour mash) in a saucepan a few moments to thicken it. It worked perfectly. I cannot wait to try this with vanilla bean ice cream in a few hours. I wish I could post the photograph I took as soon as it came out of the oven. As further evidence of what’s to come, a heavenly almond/cherry aroma gobsmacked me silly!
Quick & Delicious. The only substitutions I made were: I used raw sugar and instead of bourbon, I chose Southern Comfort. In my opinion it’s a little smoother. Also added finely chopped pecans to the topping. Next will peaches. Thanks for an outstanding, easy recipe
Hubby said best dessert ever made (and that’s saying a lot because of the clean plate club). Minor tweaks: used good bourbon, after mixing in cornstarch and 1/2 the sugar per recipe, I strained to get excess liquid out, added several sprinkles of ground cardamom to both the fruit and topping bowls. Unbelievable result – no need for ice cream, just a big spoon and second helpings.
There’s ALWAYS a need for ice cream 😉
Hi Sally~ This is my first time to your site. I was specifically looking for black cherry crisp recipes and yours caught my eye. However, I wanted to use Oregon Specialty Foods canned black cherries. Would you be able to offer substitution advice (i.e., drained fruit or not, quantity) and include tapioca measure?
Hi Debbi! I believe those black cherries are sweetened, correct? You may want to adjust the sugar in the filling accordingly. Drain the cherries before using too. Since they’re canned, they’re softer– reducing the bake time would be helpful too. Enjoy!
It’s a good recipe but honestly I prefer tart cherries to sweet cherries for baking. Maybe next time I will try it with some lemon juice/zest for tartness. Also, I find if you use instant tapioca or tapioca flour (starch) for acidic fruits like cherries and berries, it is not as runny.
Great tip with the tapioca flour, Robin! And you can certainly make this with tart cherries – or even a mix of both for more depth of flavor!
The first time I made this it turned out too soupy/too much liquid on the bottom. So next time I cooked the sugar cornstarch and cherries on the stovetop first to thicken then topped with oatmeal and baked. Turned out much better and pieces held together.
Another great recipe, Sally!! Made this for a fun summer dinner with friends tonight. Everyone enjoyed it and I can’t wait to dig into the leftovers tomorrow. And you are right, the cherry pitter is a lifesaver.
Hi Sally! Can you prep everything, including the crisp topping, and store in freezer unbaked? Or do you recommend freezing the crisp after baking?
Hi Janine! Best way to freeze is to prepare and assemble the crisp through step 3 and freeze for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 4.
Do you know if I can make this with trader Joe’s dark morello cherries? Assuming I’d drain the syrup? Or if I don’t have fresh cherries, just use the frozen, as suggested? Thanks!
Hi Melissa! I can’t see why those cherries wouldn’t work.
Do you think the cherry mixture would work as a cheesecake topping? If not, what changes would you make to make it work as a cheesecake topping?
Yes, absolutely!
I just made this for friends for a weekend away it was so easy and hassle free, despite that I’m not in my kitchen! And the cherry on the cake, everyone loved it! Thanks so much!
I used all bing cherries – big and ripe and lushly sweet. I did not add any sugar to my cherries since the fruit was already plenty naturally sweet. I found the fruit gelled up too much. I wish I would have had some juiciness after baking, like your photo shows (maybe less cornstarch next time?). I also found the topping too sweet; next time I will cut back on the brown sugar. LOVED the addition of slivered almonds; the crunch was great! I like my crisps to have a tart-sweet combination; perhaps I will try adding some sour cherries (I shouldn’t be complaining cuz we have access to such amazing Pacific Northwest cherries!!!). Pls feel free to share any other tips Sally. Thank you
Hi Faye! Perhaps too much cornstarch. I’m surprised they thickened so much without any sugar in the filling! Jealous of your fresh PNW cherries 🙂
Fillmore containers have a plunger cherry pitter that fits on top of a canning jar. I just got mine and am eager to use it. Your crisp is the ticket. Watch the video on their website.
This is beautiful and looks delicious! As I am more apt to make cookies or bars over something like this, I suspect this would translate well into your oatmeal cookies…maybe dried cherries soaked in bourbon and then added to the cookie dough? Perhaps some chopped dark chocolate in there to finish it off properly? Hmmmm…I make treats for our vet’s office every week and they told me they act like foodies trying to figure out what I put into my desserts….this actually might stump them! 🙂
That sounds like it would be amazing! Let me know if you try it, Christine!
Hi Sally! I made the Bourbon Cherry Crisp last night and it was hit! So I’m making another for the 4th. Thank you for all you do!!
Buffalo Trace is my favorite bourbon to use in desserts and other baking. It’s a little pricier than Jim Beam, but it’s worked in everything I’ve tried it in. Especially chocolate desserts — it makes the most incredible bourbon fudge.
I’ll have to try that one! Thanks so much for the suggestion.
Hi Linda! Buffalo Trace is awesome, so glad to hear you use this bourbon!!!! Hi Sally, your recipes are wonderful and always come out so well 🙂 Thank you!