Celebrate cherry season by making this fresh cherry crisp. Filled with juicy berries and topped with a delicious oatmeal, almond crumble.
Fruit crisps and crumbles are such easy, delicious recipes for summer. They’re the perfect way to showcase fresh produce, and crunchy, crumby oatmeal topping is always delicious. Which is exactly why you should make this easy cherry crisp made with fresh berries.
The berries are definitely the star of the show. Then the oatmeal crumble has sliced almonds and large flake oats for extra texture, and a delicious cinnamon-brown sugar flavor. I love it with a scoop of vanilla ice cream for dessert. But I’ve also been known to have it cold from the fridge for breakfast.
It has berries & oatmeal after all.
Growing up we used to always buy cherries from the fruit stands at the side of the road. I’d eat basically the entire bag and end up with cherry stained lips and nails. And even despite the occasional stomach ache from cherry overload – they’re still one of my absolute favorite things to eat.
So today, we’re celebrating cherry season with this cherry crisp.
Homemade Cherry Crisp
To get started with this recipe, first we need to pit the fresh cherries (which is definitely the hardest part of the recipe. You can use a cherry pitter or a paring knife, and from there the hard part is over. After pitting the cherries my cutting board & counter definitely looks like a massacre occurred – but that just means that your berries are extra juicy and extra delicious.
The pitted cherries get tossed in a little lemon juice, cornstarch, and sugar. The cornstarch helps to thicken the juices just enough, and the lemon juice really brings out the flavor of the fresh cherries. You won’t taste it at all. Here’s what the cherry filling looks like before it goes into the dish.
Then the oatmeal almond crumble topping is a delicious crunchy, crumbly brown sugar goodness. Stir together the flour, brown sugar, oatmeal, cinnamon, salt & almonds. Then stir in the melted butter. The flour mixture won’t entirely blend mix into the melted butter – instead, you want it to resemble wet sand. It’ll have large chunks but also some parts that are more like flour. Here’s the crumble before it gets baked in the oven.
Add the cherry mixture to the bottom of an 11×7 inch (2 quart) glass pan, then crumble the oatmeal crumble overtop and pop it in the oven to bake. When it’s done baking you’ll see the cherries starting to bubble through, and the crumble topping will be golden brown.
This recipe was developed to use sweet, fresh cherries. If you’d like to use sour cherries instead – I’d recommend upping the sugar and using probably 3/4 cup white sugar in the cherry mixture instead of 1/3 cup.
If you’d like to use premade cherry pie filling, simply dump about 2 1/2 cups of pie filing (or one 21-oz can) into the bottom of your pan and then sprinkle the crumble overtop. You won’t need to mix cornstarch, sugar & lemon juice into the pie filling.
This cherry crisp is so delicious because of the fresh cherries. Then with crumbly brown sugar crumble and a scoop of ice cream, it makes for the perfect no-fuss dessert.
For more cherry recipes, try these other favorites:
- 5 cups cherries , about 2 lbs
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1/4 cup cornstarch
- 2/3 cup all-purpose flour
- 2/3 cup large flake oats*
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1/4 cup sliced almonds
- 2/3 cup unsalted butter , melted
Preheat the oven to 350F degrees. Grease an 11x7 inch baking pan.
Pit the cherries and slice in half.
Add the cherries, sugar, lemon juice & cornstarch to a large bowl. Toss with a spoon until the cherries are evenly covered.
Spoon into the bottom of the baking dish, making sure to spoon all the juices into the pan.
In a medium bowl stir together the flour, oats, sugars, salt & sliced almonds.
Stir in the melted butter. The mixture should look like wet sand.
Crumble the oatmeal topping over top of the cherries.
Bake in the oven for 35-45 minutes, or until you see the top starting to brown and cherries bubbling through. If the top is getting too brown, tent a piece of aluminum foil over top and continue baking.
*Large rolled oats or large flake oats work well. Quick cooking oats are ok. Do not use instant oats or steel cut oats.