Fresh Cherry Crisp Recipe
If summer had a flavor, I’m convinced it would be captured in this Fresh Cherry Crisp Recipe. Sweet, ruby-red cherries bubble beneath a layer of golden, nutty oat crumble—the kind that goes irresistibly crispy at the edges—filling the kitchen with a fragrance that could lure even the pickiest eater to the table. It’s quick to prepare and celebrates fresh fruit in the most delicious way possible, making it one of those treats you’ll find yourself craving all year. Whether you bake it for a family barbecue, a cozy gathering with friends, or just because you found a deal on gorgeous cherries at the market, this dessert is sunshine in a dish.
Ingredients You’ll Need
The magic of this Fresh Cherry Crisp Recipe lies in its simple, wholesome ingredients. Each one brings something a little special to the table—juicy fruit, crunch from the topping, and a hint of spice—combining for a crisp that’s as beautiful as it is delicious.
- Fresh cherries (5 cups, pitted and halved): The star of the show—choose plump, sweet cherries for the best flavor and bright color.
- Granulated sugar (1/4 cup): Balances the natural tartness of cherries without overpowering their fresh taste.
- Cornstarch (1 tablespoon): Thickens the cherry juices so you get a luscious, not runny, filling.
- Lemon juice (1 tablespoon): Just a splash brings a pop of brightness and keeps the flavors lively.
- Vanilla extract (1/2 teaspoon): Adds warmth and depth, making the fruit filling truly fragrant.
- Old-fashioned oats (3/4 cup): Give the crisp topping its signature hearty texture.
- All-purpose flour (1/2 cup): Holds the topping together and adds structure.
- Brown sugar (1/3 cup): Brings a subtle caramel note and extra richness.
- Pecans or walnuts, chopped (1/4 cup, optional): For an irresistible crunch—totally up to your taste.
- Ground cinnamon (1/2 teaspoon): Enhances the cherries with just the right hint of spice.
- Salt (1/4 teaspoon): Makes every other flavor stand out a bit more.
- Unsalted butter, cold and cubed (6 tablespoons): The magic ingredient for crunchy, golden crumbly bits in every bite.
How to Make Fresh Cherry Crisp Recipe
Step 1: Prep the Oven and Pan
Start by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch (or similar-sized) baking dish—this ensures cleanup is a breeze and gives your crisp the best chance at fabulously golden edges.
Step 2: Make the Cherry Filling
In a large mixing bowl, toss together the pitted and halved cherries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Make sure every cherry is well coated; this little mixture is what transforms into a glossy, jammy filling in the oven. Pour it all into your prepared baking dish, spreading the cherries evenly.
Step 3: Prepare the Crisp Topping
In a separate bowl, combine the oats, flour, brown sugar, nuts (if using), cinnamon, and salt. Add the cold cubed butter, and use your fingers or a pastry cutter to work it into the dry ingredients. You’re aiming for a crumbly texture with some larger clumps—those will bake into the best bites!
Step 4: Assemble and Bake
Sprinkle the oat topping evenly across the cherries, making sure to cover every bit of fruit for consistent crispiness. Slide the dish into the oven and bake for 35 to 40 minutes, or until the topping is gloriously golden and you can see cherry juices bubbling up around the sides.
Step 5: Cool and Serve
When your Fresh Cherry Crisp Recipe comes out of the oven, give it about 10 to 15 minutes to cool—this sets the filling and lets flavors deepen. The hardest part is waiting, but it’s so worth it before digging in!
How to Serve Fresh Cherry Crisp Recipe
Garnishes
For a little extra flair, serve each portion with a scoop of creamy vanilla ice cream, a dollop of whipped cream, or a few fresh mint leaves. The warmth of the crisp melting the ice cream is pure dessert magic.
Side Dishes
Pair this dessert with light, fresh options like a bowl of bright seasonal fruit or a cool citrus salad. If you’re looking for a bit of indulgence, a chilled glass of sweet dessert wine rounds out the flavors of this Fresh Cherry Crisp Recipe beautifully.
Creative Ways to Present
Try spooning the crisp into individual oven-safe ramekins before baking for adorable, single-serving treats. Or serve the crisp in clear glasses, layering with yogurt or whipped mascarpone for an eye-catching parfait twist that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover Fresh Cherry Crisp Recipe can be stored in an airtight container in the refrigerator for up to three days. The topping will stay pleasantly crisp for a day or two, but you can always re-toast briefly in the oven as needed.
Freezing
To freeze, cool the baked crisp completely, then cover tightly and store in the freezer for up to three months. You may want to freeze in individual portions for easy future treats—just thaw overnight in the fridge before reheating.
Reheating
Reheat leftover crisp in a 350°F oven until warmed through and the topping is crisp again (usually 15 to 20 minutes). For a speedy single serving, the microwave works, though you’ll lose a bit of crispiness.
FAQs
Can I use frozen cherries instead of fresh?
Absolutely! For this Fresh Cherry Crisp Recipe, just thaw and drain the frozen cherries well before using so your filling doesn’t get watery.
What can I substitute for the nuts in the topping?
You can simply leave them out, or swap for seeds like pumpkin or sunflower if you want some added crunch but need a nut-free option.
Can this crisp be made gluten-free?
Yes! Substitute a 1:1 gluten-free flour blend for the all-purpose flour, and be sure your oats are certified gluten-free. The result is just as delightful.
How do I pit cherries the easy way?
If you don’t have a cherry pitter, gently poke out the pits with a sturdy straw or chopstick. Just be careful—the cherry juice can stain!
Can I prep the topping ahead of time?
Definitely. Mix up the crisp topping and refrigerate it in an airtight container for up to two days ahead. When you’re ready to bake, just assemble and pop your Fresh Cherry Crisp Recipe in the oven.
Final Thoughts
I hope you fall in love with the simple, sweet perfection of this Fresh Cherry Crisp Recipe as much as I have. It’s a little taste of summer joy you can enjoy anytime, and I can’t wait for you to share it with your favorite people!
Print
Fresh Cherry Crisp Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet, juicy fresh cherries topped with a crunchy oat crumble in this easy-to-make Fresh Cherry Crisp recipe. This dessert is a perfect balance of tart and sweet flavors, making it a wonderful treat for any occasion.
Ingredients
For the cherry filling:
- 5 cups fresh cherries, pitted and halved
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
For the crisp topping:
- 3/4 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup chopped pecans or walnuts (optional)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Prepare the cherry filling: In a large mixing bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, and vanilla extract. Toss to coat evenly. Pour into a greased baking dish.
- Make the crisp topping: Mix oats, flour, brown sugar, nuts, cinnamon, and salt. Cut in the cold butter until crumbly. Sprinkle over cherries.
- Bake: Bake for 35–40 minutes until golden brown and bubbly.
- Serve: Allow to cool for 10–15 minutes before serving.
Notes
- Enjoy on its own or with ice cream or whipped cream.
- You can use thawed and drained frozen cherries if fresh ones are not available.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg
