Homemade Cherry Crisp: A Comforting, Easy Summer Dessert
An almond-oat crust crowns sweet, bubbling cherries for a warm, seasonal indulgence.
Homemade Cherry Crisp: A Classic Summer Delight
There’s something undeniably comforting about a warm fruit crisp, especially when summer cherries are at their juiciest. Cherry crisp is the ultimate fuss-free dessert—no pie dough to roll out, just bubbling fruit beneath a buttery, crunchy topping. This recipe is easy, adaptable, and delivers all the flavors of a cherry pie with a fraction of the effort.
What Makes Cherry Crisp Special?
- Simple preparation: No need for complex pastry skills. Layer the filling, top with the crisp mixture, and bake.
- Versatility: Use fresh, frozen, or canned cherries, making it a great option year-round.
- Textures and flavors: The contrast of soft fruit and crunchy almond-oat topping is irresistible.
- Perfect pairing: Best served warm with a big scoop of vanilla ice cream.
Ingredients: What You’ll Need
For the Crisp Topping:
- 1/2 cup sliced almonds
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup honey
- 10 tablespoons cold unsalted butter, diced, plus butter for greasing pan
For the Cherry Filling:
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 6 cups fresh pitted sweet cherries (or thawed frozen cherries)
- 1/2 teaspoon almond extract
- 1 tablespoon lemon juice
- Vanilla ice cream, for serving
Choosing Your Cherries
You can use a variety of cherries for this crisp. Sweet cherries are wonderful when in season, providing a natural sweetness. Tart cherries can be used for a tangier flavor; just be sure to increase the sugar in your filling. Outside cherry season, frozen cherries work perfectly—just thaw and drain them well first. You can even use canned cherry pie filling in a pinch, though you’ll want to skip extra sugar or cornstarch since the filling is already thickened and sweetened.
Step-by-Step Directions
- Preheat your oven to 350˚F (180˚C).
- Prepare the topping:
- In a medium mixing bowl, combine the almonds, oats, flour, brown sugar, salt, and cinnamon.
- Stir in honey—this adds subtle sweetness and a hint of floral flavor.
- Add cold diced butter. Using a pastry blender or fork, cut the butter into the mixture until it resembles large, coarse crumbs.
- Refrigerate the topping while prepping the fruit to keep the butter cold (key for a crispy texture).
- Make the filling:
- In a large bowl, combine granulated sugar and cornstarch.
- Add cherries, almond extract, and lemon juice. Toss until everything is evenly coated.
- Assemble:
- Lightly butter a 10-inch cast-iron skillet or baking dish.
- Spread cherry mixture evenly into the bottom of the skillet.
- Sprinkle crumb topping over the fruit, covering thoroughly.
- Bake:
- Bake for 35–40 minutes, or until the edges are bubbly and the topping is golden brown.
- Allow to rest for at least 15 minutes after baking for the filling to set.
- Serve: Best enjoyed warm, topped with scoops of vanilla ice cream, though it’s delicious at room temperature as well.
Tips for Success
- Cold Butter Is Key: Ensure your butter is cold when blending into the topping. This results in bigger, crunchier crumbs.
- Use a Pastry Blender or Fork: Don’t mix with your hands; the warmth can melt the butter and make the topping dense.
- Adjust Sugar for Tartness: If using tart cherries, bump up the sugar in the filling to taste.
- Frozen Cherries: If using frozen, no need to thaw completely—but drain off any excess moisture to avoid a soupy crisp.
- Canned Filling: If substituting with canned cherry pie filling, omit extra sugar and cornstarch from the filling recipe.
Make-Ahead, Storage, and Reheating
Cherry crisp is an excellent make-ahead dessert for gatherings.
- Room Temperature: After baking, the crisp can stay covered on the counter for 2–3 days.
- Refrigerator: For longer storage (up to 4–5 days), store covered in the fridge. Note, the topping will soften over time but the flavors remain delicious.
- Freezing: You can freeze the baked crisp. Cool completely, wrap tightly, and freeze for up to 1 month. Reheat at 350˚F until hot through.
- Reheating: Warm individual servings in the microwave, or reheat the whole dish in a 350˚F oven.
Variations to Try
- Different Fruits: Substitute or mix in blueberries, raspberries, peaches, or apples for a twist.
- Nuts: Swap almonds for pecans or walnuts for another flavor profile.
- Spices: Add ground nutmeg, cardamom, or ginger for additional warmth.
- Individual Servings: Bake in ramekins or small baking dishes for personalized desserts.
What others are reading
Serving Suggestions
This cherry crisp is at its best when served warm with cold vanilla ice cream. The contrast between the hot, jammy fruit and cool, creamy ice cream is hard to beat. For a lighter option, try softly whipped cream or even creamy Greek yogurt.
Why Use Almond Extract?
Almond extract intensifies the cherry flavor and adds aromatic complexity. It’s a classic pairing—just a small amount is enough. For those sensitive to its strength, reduce the quantity or leave it out, but its inclusion brings out the best in the fruit.
Nutritional Overview
| Per Serving | Approximate Value |
|---|---|
| Calories | 350–400 kcal |
| Total Fat | 16g |
| Carbohydrates | 54g |
| Fiber | 4g |
| Sugar | 32g |
| Protein | 4g |
*Nutritional values are estimates and will vary based on ingredient brands and serving sizes.*
Frequently Asked Questions (FAQs)
Q: Can I make cherry crisp ahead of time?
A: Yes. You can fully bake the crisp and reheat just before serving, or assemble the filling and topping separately in advance and bake when ready—store both in the refrigerator if assembling more than 2 hours ahead.
Q: What’s the difference between a crisp and a crumble?
A: Both feature baked fruit with a sweet topping. The key distinction: crisps usually include oats and sometimes nuts for crunch, while crumbles are made with a flour and butter topping only.
Q: Can I omit the nuts for allergies?
A: Absolutely. Skip the almonds or replace with extra oats or a nut-free granola for crunch.
Q: How do I know when the cherry crisp is done?
A: The filling will bubble at the edges, and the topping will be golden brown and crisp. Letting it rest 10–15 minutes after baking helps the juices thicken.
Q: Can I use canned cherry pie filling?
A: Yes—simply skip the sugar and cornstarch in the filling, as the canned filling is already sweetened and thickened. Spread evenly in the pan and proceed with the recipe.
Expert Tips
- Don’t overmix the topping: Large, uneven crumbs bake up crunchier than a uniform powdery layer.
- Fresh Cherries: Invest in a cherry pitter if making this often—it makes the job much easier and faster.
- To Serve a Crowd: Double the recipe and bake in a 9×13-inch dish, increasing bake time as needed.
Try These Variations for More Inspiration
- Cherry-Berry Crisp: Swap half the cherries with blueberries or raspberries for more color and tang.
- Apple-Cherry Crisp: Dice a tart apple and add to the cherry mixture for a seasonal transition dessert.
- Chocolate Cherry Crisp: Add 1/2 cup mini chocolate chips to the topping before baking for a decadent twist.
Summary
Cherry crisp brings together the best of summer fruit and old-fashioned baking. It’s easy to assemble, infinitely adaptable, and a guaranteed crowd-pleaser—perfect for dinner parties, holiday gatherings, or any night when a comforting dessert is in order. Choose your cherries, whip up the crumbly topping, and enjoy the irresistible aroma as it bakes. Don’t forget a generous scoop of vanilla ice cream to make every bite pure bliss.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a36431617/cherry-crisp-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10571/individual-cherry-almond-crisps/
- https://peppertree.wordpress.com/2012/04/10/pioneer-womans-cherry-almond-crisp/
- https://www.thepioneerwoman.com/food-cooking/recipes/a94284/cobblers-crisps-and-crumbles/
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