Homemade Cherry Crisp made with fresh, juicy cherries is the ideal summer dessert. This version features a generous crunchy oat topping — for many of us, the best part.
Top each serving with a scoop of vanilla ice cream for a perfect contrast to the sweet cherry filling and the rich, buttery topping. Simply delicious!
What is the difference between cherry crumble and cherry crisp?
They’re very similar and the terms are often used interchangeably. Both start with a base of fresh or frozen cherries, canned cherries, or cherry pie filling.
The main difference is the topping: a crisp includes oats in the topping, while a crumble typically has a buttery sugar crumb without oats. Both are delicious and perfect for summer.
What kind of cherries should I use for cherry crisp?
Sweet cherries like Bing or Rainier are most common for crisps. Bing cherries are dark red to purple, while Rainiers are lighter red and yellow. Tart (pie) cherries work well too but are less sweet; if you use them you may want to increase the sugar to balance the tartness.
I used Bing cherries for this recipe because they provide a deep color and are easy to find. If your cherries are particularly sweet, reduce the sugar; if they’re tart, add a little more to taste.
How to make cherry crisp with fresh cherries
- Prep – Soften butter to room temperature. Pit your cherries. Spray a 2-quart baking dish with nonstick spray and preheat the oven to 375°F (190°C).
- Topping – In a small bowl combine oats, brown sugar, flour, cinnamon, salt, and butter. Use a fork or your fingers to work the butter into the dry ingredients until the mixture is crumbly. Stir in sliced almonds and set aside.
- Filling – In a large bowl toss pitted cherries with sugar, cornstarch, and almond extract. Pour the mixture into the prepared baking dish and spread evenly across the bottom.
- Bake – Sprinkle the oat topping evenly over the cherries. Bake for 30–40 minutes or until the filling is thick and bubbly and the topping is lightly browned.
- Serve – Let the crisp cool for about 20 minutes, then serve warm with vanilla ice cream or whipped cream.
Should cherry crisp be refrigerated?
Fruit crisps can be left at room temperature for a day or two, but to keep them longer you should store them covered in the refrigerator to prevent bacterial growth. Refrigeration will extend freshness.
How long is fruit crisp good for in the refrigerator?
Stored in the refrigerator, cherry crisp will keep for 4–5 days. The topping will soften over time but remains tasty. Reheat briefly in the microwave before serving if you prefer it warm, then top with ice cream.
Can you freeze cherry crisp?
Yes. Allow the crisp to cool completely, then cover with a layer of foil and a layer of plastic wrap. Chilling before freezing is optional but can help. Store in the freezer up to 2 months.
To reheat from frozen: thaw in the refrigerator for 8–10 hours, remove the plastic wrap, leave the foil on and bake at 350°F (175°C) for 20–25 minutes, then remove the foil and bake a few more minutes to refresh the topping.
Variations
- If you prefer a thicker filling, add an extra tablespoon of cornstarch to the cherries. I like my filling a bit juicy rather than gummy, but adjust to your taste.
- Adjust the sugar to taste. This recipe leans sweet, but you can reduce sugar for a tarter dessert.
- If you don’t like almond flavor, omit the almond extract.
- Swap sliced almonds for pecans or walnuts, or omit nuts entirely if desired.
- Try half cherries and half raspberries for a tart-sweet twist.
- Add a pinch of nutmeg to the crumble topping for extra warmth.
- If fresh or frozen cherries are unavailable, two cans of cherry pie filling can be used in a pinch; the flavor will differ but it still makes a great dessert. Consider adding a splash of almond extract to enhance the taste.
More tasty crisp recipes
- Cranberry Apple Crisp
- Raspberry Rhubarb Crisp
- Double Crisp Apple Crisp
- Caramel Apple Crisp
- Strawberry Rhubarb Crisp
Cherry Crisp Recipe
Kara
Pin Recipe
Equipment
-
Cherry pitter (optional)
Ingredients
Topping
- 1 cup oats
- ¾ cup brown sugar
- ½ cup flour
- 1 tsp cinnamon
- ½ tsp salt
- ½ cup butter softened to room temperature
- ⅓ cup sliced almonds
Filling
- 4 cups Bing cherries fresh or frozen (just over a pound)
- ⅓ cup sugar
- 2 Tbsp cornstarch
- ¼ tsp almond extract
Instructions
-
Wash and pit the cherries. Spray a 2-quart baking dish with cooking spray and preheat the oven to 375°F (190°C).
-
In a small bowl combine oats, brown sugar, flour, cinnamon, salt, and butter. Mix with a fork or your fingers until crumbly. Stir in the sliced almonds and set aside.
-
In a large bowl toss cherries with sugar, cornstarch, and almond extract. Spread the cherry mixture into the prepared baking dish.
-
Sprinkle the oat topping evenly over the cherries.
-
Bake for about 30 minutes, or until the filling is bubbling and the topping is lightly browned.
-
Cool for about 20 minutes, then serve warm with vanilla ice cream or whipped cream.
Notes
Nutrition
Topped with a scoop of vanilla ice cream, this fresh cherry crisp recipe is an epic summer dessert. When fresh cherries are available I like to pit and freeze extras so I can make this crisp year-round.