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.