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how to make cherry crisp recipe by letting it cool after baking
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Cherry Crisp with Fresh Cherries

This Cherry Crisp recipe is a quick, lazy, summer dessert and the first to go at every potluck, picnic, barbecue or Sunday dinner.  Simply stir together the cherry ingredients, stir together the topping ingredients (no cutting in butter!), sprinkle it over the top and bake! The cherries create a divine self-saucing syrup (not watery or gummy like some recipes) while the topping bakes up chewy, buttery and SO crunchy thanks to my tips!
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings 8 -10 servings

Ingredients

CHERRY FILLING

Crisp TOPPING:

  • 2/3 cup flour
  • 1/3 cup packed light brown sugar
  • 3 tablespoons granulated sugar
  • 2/3 cup old-fashioned rolled oats (NOT quick oats)
  • 3/4 cup chopped pecans, optional (increase oats to 1 C if omitting nuts)
  • zest of one lemon
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, melted

Instructions

  • Prep: Preheat the oven to 350°F. Lightly grease an 8×11 baking dish, 9-inch square or round baking dish or 9-inch deep pie plate. Set aside.
  • Topping: Add all the topping ingredients to a large bowl EXCEPT the butter and stir until combined. Pour in the melted butter and stir with a spatula to combine then use your hands as needed to combine. Transfer to the freezer while you prep the filling (can be frozen up to 30 minutes, then refrigerate as needed).
  • Filling: Add the Cherry Filling ingredients to a large bowl and stir until evenly combined. Transfer filling to the prepared baking dish (including any juices) and spread into an even layer. Sprinkle the topping over the filling, breaking up any large chunks (you still want some small chunks).
  • Bake: Bake uncovered, at 350°F for 35-45 minutes, until the topping is golden and the juices are bubbling vigorously around the edges. Remove from the oven and let cool on a wire rack for 10 minutes before serving. Serve with vanilla and extra cinnamon if desired.

Video

Notes

Prep Ahead

I do not suggest assembling the Cherry Crisp ahead of time because the cherries will macerate (soften and release juices), resulting in a watery filling and a soggy topping.  You can, however, prep everything except adding the sugar to the strawberries.  Here’s how:
1. Pit the cherries up to 1 day ahead of time and refrigerate.
2. Combine the cherries with the filling ingredients, except the sugar. Cover and refrigerate for up to one day.
3. Prepare topping according to directions.  Cover and refrigerate.
4. When ready to bake, stir the sugar into the filling and transfer to the pie dish. Add the topping and bake per recipe directions.
 

To Store and Reheat

  • To store:  Refrigerate for 3-4 days. Cherry Crisp is the very best fresh from the oven because the crisp is the crunchiest.  You can certainly enjoy leftovers, but the topping will start to soften as soon as it is refrigerated. 
  • To reheat: Reheat the baking dish uncovered at 350 degrees F for 15-20 minutes or until heated though.  The microwave won’t get the topping as crispy as the oven To microwave, transfer a portion to a microwave safe plate. Microwave for 30 seconds then at 15 second intervals until warmed through.