Description
This Cherry Crisp is a delightful dessert combining sweet, juicy cherries with a buttery oat crumble topping. Perfectly baked to golden perfection, it delivers a comforting, fruity treat that’s ideal for any occasion. Made with simple pantry ingredients, this crisp is easy to prepare and serves 6 generously.
Ingredients
Scale
Filling
- 5 cups cherries, pitted (about 1.5 – 2 pounds), or 1.5 lbs frozen, or 3 (14.5-oz) cans cherries (drained as needed)
- 2 tablespoons brown sugar
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 3 tablespoons water (or more as needed)
- 2 tablespoons lemon juice (or to taste)
Topping
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, diced and cold from fridge
Instructions
- Prep: Butter a 9-inch pie dish, 9-inch square pan, or 7×11 rectangular pan ensuring it is deep enough. Preheat the oven to 360°F.
- Cook cherries: Place the 5 cups of pitted cherries in a wide pan. Add 2 tablespoons brown sugar, 2 tablespoons white sugar, and 1 teaspoon vanilla extract. Bring to a boil over medium-high heat, then immediately reduce to a simmer. Cover with a lid and simmer for 5 minutes, stirring occasionally until cherries soften and release their juices.
- Thicken filling: Remove the pan from heat. In a small bowl, whisk together 2 tablespoons cornstarch and 3 tablespoons water until smooth. Stir this mixture quickly into the cherries. Return to low heat and simmer 1-2 minutes until the juices thicken to a jammy consistency, then remove from heat.
- Adjust and cool filling: Add 2 tablespoons lemon juice or to taste, and more sugar if needed. If the filling is too thick, add 1-2 tablespoons of water; if too thin, mix 1 tablespoon cornstarch with 1 tablespoon water and add bit by bit until desired thickness is reached. Spread the filling evenly in the prepared baking dish and set aside to cool while preparing the topping.
- Make topping: In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup quick-cooking oats, 1/2 cup brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Add the cold, diced unsalted butter and rub it into the dry ingredients with your fingers or a pastry cutter until crumbly with no visible dry flour.
- Assemble and bake: Evenly scatter the crumb topping over the cherry filling. Bake on the middle rack in the preheated oven at 360°F for 20-25 minutes until the topping is golden and the filling is bubbly around the edges. Remove from oven and place on a cooling rack for 30 minutes before serving warm, optionally with vanilla ice cream.
Notes
- If using frozen or canned cherries, drain excess liquid and adjust cornstarch accordingly to achieve the right filling thickness.
- Butter the baking dish thoroughly to prevent sticking and aid in even browning.
- Adjust sweetness by adding more sugar if cherries are tart.
- For a deeper flavor, season topping with a pinch of nutmeg or add chopped nuts like pecans or walnuts.
- Serve warm with a scoop of vanilla ice cream or whipped cream for an extra special treat.
