Cherry Crisp with Fresh Cherries
This cherry crisp with fresh cherries has a thick, jammy cherry filling topped with a buttery brown sugar oat crisp. The cherries are cooked on the stovetop first so you can control the sweetness and make sure the filling is thick before baking.
Servings: 12 people
Ingredients
- 6 cups fresh cherries
- ¼-½ cup sugar
- 1 tablespoon corn starch
- ¾ cup old fashioned oats
- ½ cup all purpose flour
- ¼ teaspoon ground cinnamon
- ½ cup brown sugar
- ½ cup butter (melted and cooled)
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- Remove the stems and pit the cherries.
- Add the cherries, sugar, and corn starch to a cast iron skillet.
- Heat over medium high heat for approximately 15 minutes, stirring consistently.
- Allow the cherries to break down and the sauce to thicken. You'll want to use less sugar if your cherries are very sweet, but use the full ½ cup if your cherries are tart.
- Once the cherry mixture is complete, remove it from the heat and set it aside.
- In a separate mixing bowl, mix together the oats, flour, cinnamon, brown sugar, butter, and vanilla extract. It usually works best to mix together with your fingers. Make sure it is completely combined.
- Sprinkle the topping mix over the cherry mixture.
- Bake for 25-30 minutes, just until the topping is golden brown.
- Serve it with vanilla ice cream and enjoy!
Video
Notes
- Sugar: Start with ¼ cup if your cherries are very sweet. Use up to ½ cup if they’re more tart. Taste the filling while it cooks and adjust before adding the topping.
- Filling consistency: Cook the cherries until the juices have thickened and the filling looks jammy, not watery, before adding the crisp topping.
- Cherries: This recipe was developed with fresh cherries. Frozen cherries will release more liquid and may need additional cooking time to thicken properly.
- Serving: Best served warm with vanilla ice cream.
- Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for the best topping texture.
Nutrition
Serving: 1g | Calories: 203kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 4mg | Potassium: 192mg | Fiber: 2g | Sugar: 22g | Vitamin A: 281IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg