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
I am allergic to oats. How can this recipe be adapted to accommodate those like me?
Many thanks.
Hi Athena, you can use the crumble from this apple crumble pie instead.
Do you recommend using frozen cherries as an option?
Could I used tapioca as a thickener?
Hi Nan, You can use frozen cherries, thaw and blot them with a paper towel before using. We haven’t tested this with tapioca but it should work. Let us know if you give it a try!
Could you use tapioca instead of cornstarch?
Same question when making your peach crisp
Thank you
Hi Nan, we haven’t tested it, but tapioca should work fine here and in the peach crisp recipe. Let us know if you try it!
I love this recipe! My son is allergic to dairy so I used Country Crock’s dairy free butter and it turned out good. It’s a little brown around the edges, but overall looks great!
This was great! I added 1/2 tsp of salt to the crumble topping and an additional 1 tablespoon of Bourbon. Made one with Rainier cherries and one with Dark Sweet cherries. To my household, the dark sweet cherries were the favorite! Brought out the flavor of the bourbon a little better than the Rainier. Thanks so much for this delicious recipe!!
This way way too runny. I would recommend cooking the filling first next time.
I’ve made this recipe multiple times to rave reviews. It couldn’t be easier. Works great with fresh or frozen cherries. The recipe calls for unsalted butter, but the second time I made it I used salted butter because that is what I had and I think it makes the flavors pop even more. When entertaining, I make it ahead of time, but keep the topping separate in the fridge until right before I bake it. Next time I may try the brown butter topping to amp it up a bit, but the recipe it is divine just as written.
Could I use this filling in a cherry pie, instead of a crisp? I’m asking because my husband loves the filling, but also prefers pie crust. Should I reduce the liquid or let sit longer? Thanks for all you do!
Hi Ashley! We would try reducing the liquid like we do with our cherry pie recipe. Let us know if you try!
We made it tonight -it turned out great! I used 4.5 cups of cherries and I reduced the liquid after mixing and chilling in the refrigerator. I let it sit for an hour before reducing (not intentional, just had people over for pie week and stopped what I was doing). Those are the only changes I had made. This turned out amazing! 10/10!
Holiday Staple. I’ve made this 1/2 dozen times now and it’s consistently delicious. I’ve known someone to make it without thawing the cherries (we always use frozen) or draining the juice and it can be soupy and unset, but other than remembering the night before to put the cherries in the fridge, this is the quickest dessert to throw together for a gathering.
I’ve made this many, many times and it has always turned out perfectly. We’re having guests for dinner tomorrow and wonder if I can prep the cherry portion today, refrigerate it overnight then add the topping and bake tomorrow? (I’ve always made it the morning of the day guests come for dinner.)
Hi Deborah, that should work just fine. So glad this is a favorite for you!
Flavor wise this is very good, but the juice at the bottom barely thickened so was very runny. My cornstarch was fresh, just opened it today. Next time I am going to try thickening it on the stovetop and then proceeding. Was this an anomaly or was this how the recipe was intended.
Super easy, and a hit, even from a stuffed audience. Followed the recipe exactly, using 2 Tbs bourbon and a hearty handful of sliced almonds. Already planning to make to make again this summer!
Did yours thicken as expected? Mine didn’t at all.
This is so delicious – have made it twice now for Father’s Day dessert with fresh whipped cream!
This was the best cherry dessert ever
I had pitted and frozen some cherries when they were in
season. I had planned to make a chipotle cherry bbq sauce but never got around to it. This recipe pooped up and I had to try it. Sadly, ididn’t get to use bourbon because of the grandkiddies but enjoyed this recipe very much anyway.
I will definitely make again with bourbon.
This is perfect for any fruit crisp. I’ve made this several times now and every time I look at another crisp recipe I just come back to this one. I’m using Knob Creek Smoked Maple Bourbon and the flavor is devine. I just made it with peaches and raspberries from the garden and used 1/4 t almond extract and 1/4 t vanilla. Sooo good. It temps me to make a good bourbon cocktail.
Dear Sally, Huge fan. Want to make this with frozen cherries. Worried when thawed they will be sitting in a lot of juice–should I strain first before proceeding? Would alternatively love your thoughts re putting the frozen cherries directly in with sugar and cornstarch and thickening first as one reader commented–then taking off heat, adding the bourbon and vanilla and proceeding accordingly. If you think same result from drained thawed frozen cherries, I’ll just do that. Thanks again! Your site gives me great joy and constant inspiration!
Rave reviews! I made for my 91 year old mom who is visiting and she said 5 stars! My husband came running out saying Wow A +! I used frozen sweet cherries and cut them in half. I only used 1/4 c sugar because used the sweet cherries and was perfect. I also subbed lemon juice for the bourbon and pecans for the almonds although I’d love to try it just as written too! I’ve made a lot of crisps but cherry crisp is fantastic! Thanks for the awesome recipe!!
Hi Sally, very excited to make this crisp.
Would you have any rein incorporating some fresh rhubarb? I picked up beautiful dark sweet cherries and have some fresh rhubarb. Hoping to make this in the next few days. Thank you. Clo
Hi Clo! You could absolutely replace some of the cherries with rhubarb here. Let us know how it goes!
Delicious. I love bourbon and gives this a recipe an advantage over other fruit crisp recipes. I made it with home grown cherries and will try with homegrown raspberries next. Can’t go wrong substituting with any fruit.
I love making your peach/blueberry crisp in a cast-iron skillet. Will this bourbon cherry crisp also do well in cast-iron skillet?
Thanks Cat
Absolutely! The bake time should be the same.
Question. I am thinking of making this for Thanksgiving bringing to family. There will be traditional pies but I do not do pie crust. One of my favorite pies from a nearby farm combines blueberries, cherries and peaches. I think all of these fruits would work with bourbon. I have frozen blueberries that I picked, as well as frozen peaches & cherries. Do I thaw, rinse & dry the fruit completely before combining? Thanks!
Hi Suzie! We’d recommend thawing completely and then gently blotting with a paper towel (they don’t need to be completely dry, you just want to remove some of the excess juices/liquids). Hope you enjoy it!
Thank you!
Wow this looks fantastic! If you double the recipe for a 9×13 pan, do you have to cook it longer, or does the cooking time stay the same?
Hi Tamsin, the bake time will be longer. Bake until the topping is golden brown and the fruit juices are bubbling around the edges – enjoy!
Delicious – times a zillion!! So so so good and so easy. (Well, probably easier if you use frozen cherries. I made a double batch and that’s a lot of cherries to pit) Add a scoop of vanilla ice cream? Oh my goodness!!!! Sally is my absolute go-to for all entertaining and treats. Thank you so much!
Would I be able to double the recipe and bake it in a 9×13 glass pan?
Hi Anna, We would double or 1.5x the recipe for the 9×13 pan.
I have everything to make this delicious-sounding dessert except whole oats. I do have quick oats; would it make that much of a difference, do you think? I would definitely use some slivered almonds which would help with the contrasting textures. Thanks for any help!
Hi Janet, quick oats will work in a pinch here.
I can’t wait to try this recipe but don’t have bourbon. How do you think it would work with amaretto?
If you love the almond flavor from amaretto, then that should work great here! Let us know how it turns out, JoJo.
If using frozen cherries, do I thaw them then measure or measure then thaw and blot?
Hi Sherry, it won’t make a huge difference either way. You can thaw, then measure – enjoy!
I made this for the first time over the weekend at hubby’s request for something ‘slightly lighter’ than a pie. It was an absolute 5-star hit and I felt a little guilty at how easy it was! I used frozen cherries this time but ordered a cherry pitter this morning; I’m sure I’ll need it for Spring / Summer and more of your yummy recipes!
As always, thank you Sally, for the attention to detail with instructions and pictures. I also LOVE that you include make ahead tips and alternatives.
You are always my go-to site for guaranteed delicious recipes.
Can I had bourbon to your cherry pie recipe or will it be to wet?
Hi Brittney, We haven’t tested it but you should be able to replace both the lemon juice and almond extract for the same amount of bourbon (we would still use the vanilla extract). Let us know if you give it a try!