Fresh Cherry Crisp is the shortcut version of cherry pie. Very easy to make! Perfect for summer! Fresh cherries are used in this recipe but you can use frozen cherries too if you don’t have fresh in your area.
We’ve started to see great cherries at the markets, so it’s time to make some wonderful desserts with this lovely colored fruit. Sour Cherry Pie is already our favorite, but this time I wanted to make an easier dessert, which is equally tasty. So I made this Fresh Cherry Crisp and it turned out amazing! I mean, look at that color! Doesn’t it looks so attractive?
It is the first time I’ve made a crisp and we loved the idea! It’s like the shortcut version of a fruit pie. I love fruit desserts because they are comforting and they make the dessert moist. What’s more, you can substitute the fruit with whatever fruit you have in your kitchen. Make this cherry crisp when you can find cherries, and then change it with other fruit like apples, blueberries or peaches when cherry is no longer in season.
I made the cherry crisp with oatmeal and flour combination because it is wonderfully crumbly this way. I’ll try to make it with oatmeal only and share the result with you here. If you have a recipe for this, I’d love to hear it. Please share it in the comments section.
This is not a cherry crisp for a crowd, so I made this cherry crisp in 3 ramekins. They can be served individually this way and you feel special when you are served. If you don’t have ramekins, a square cake pan works fine as well.
You will be mesmerized when you feel that tempting smell coming from the oven when your cherry crisp is in oven. You will love the bubbling cherry layer right under the crumble topping and don’t worry if it runs over. It looks even more tempting if that happens.
You can have this cherry crisp for breakfast too, I think it makes a wonderful start to a new day! You can serve it with a dollop of vanilla ice cream to double the joy of coming summer.
I love the idea of making crisp so much that I’m planning to try Ambitious Kitchen’s amazing Healthy Apple Crisp when summer ends and we start to see fall apples at our local bazaar. It is sweetened with maple syrup and topped with pecans, so I’m definitely intrigued!
About This Fresh Cherry Crisp Recipe:
- If you have a cherry pitter, use it to pit the cherries. Do you know what you can use if you don’t? A straw. Yes, you can easily pit them with a simple straw. Read A Pit Tip to learn more.
- You can leave cornstarch out if you like. It gets a bit more runny then, but you might love it too. My son prefers it this way.
- The butter you use must be cold, don’t forget this. Otherwise, your topping won’t be crumbled.
- Don’t use a food processor to mix the flour and other ingredients for the topping. Use your hands to have a better crumble mixture. Don’t overplay with this mixture, or you get a cakey dough, something not desired in a crisp recipe.
- It’s important to chill the crumble mixture before baking, so don’t skip with step.
- To have a crumble texture on the top of your crisp, don’t press it down when putting the crumble mix on the fruit.
See our other dessert recipe videos here:
Fresh Cherry Crisp
A very easy dessert with fresh cherries. Crispy topping and moist center.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 3 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- 1 and ½ cups cherries, pitted
- ¼ cup sugar
- 1 teaspoon cornstarch
- ¼ cup all purpose flour
- ¼ cup sugar
- A pinch of salt
- ¼ cup oatmeal
- A pinch of cinnamon
- 3 tablespoons butter, cold and cubed
- A pinch of sugar, for the topping of each
- Preheat oven to 190C. Spray 3 ramekins with non-stick cooking spray.
- Mix cherries, sugar and cornstarch in a bowl until combined well and set aside.
- For the crumbly topping, in a medium bowl mix everything except butter.
- Add in the butter pieces and pinch them together with the oatmeal mixture until it gets crumbly. Chill it for 15 minutes.
- Put a little crumble mixture in ramekins to make a thin bottom layer for your crisp.
- Share the cherry mixture into ramekins evenly and sprinkle remaining the topping mixture evenly on cherries.
- Sprinkle a pinch of extra sugar on each.
- Bake for 30 minutes or until the topping is slightly golden and the cherry layer is bubbling.
- Serve warm or at room temperature.
Prep time includes pitting the cherries and chilling the flour and oatmeal mixture.
It is best eaten on the day it is made.
- Serving Size: 1 ramekin
- Calories: 365