Fresh juicy cherries and a rolled oat topping combined for the best homemade cherry crisp around. Don’t forget to top it with ice cream!
I love homemade cherry crisp, but ironically not a huge fan of fresh cherries by themselves. I’ll eat them but definitely not my first choice of fresh fruit. Every cherry season I have to make at least one crisp. I typically make a skillet version or individual ramekins, but this time I decided to use a ceramic baking dish and make a good old old fashioned homemade cherry crisp.
- Cherries – I love to use fresh cherries. I even share how to pit cherries below. But if you don’t have fresh cherries on hand you can use frozen. Just make sure to defrost the cherries before cooking.
- Oats – I have used both quick cooking and old fashioned for this recipe. Both work just fine!
- Barlean’s Flax Chia, Coconut blend – I love this blend as it lends a wide variety of nutrient benefits plus adds a little extra flavor.
- Sliced Almonds – If you don’t like nuts and/or don’t have them on hand you can omit them!
Preheat the oven to 350 degrees Fahrenheit.
While the oven preheats, using a stand mixer fitted with a paddle attachment, make the topping. Combine the brown sugar, all purpose flour, old fashioned oats, flax, chia, coconut blend, sliced almonds, cinnamon, salt, baking soda, baking powder, vanilla extract and softened butter.
Mix until pea-size pieces form. Set to the side.
In a large bowl, rinse and pit all cherries.
Pour sugar, almond extract, and cornstarch on top.
Mix well until combined.
Spray a ceramic or glass baking dish with cooking spray. Then pour in the cherry mixture. Sprinkle the oat topping on top of the cherries. Bake for 30 minutes or until golden and bubbly. Remove from the oven and serve warm. Top with whipped cream or ice cream, or both!
Yes, cover the cherry crisp with plastic wrap and refrigerate for up to 5 days. Reheat in the microwave in 30 second increments until warm.
You can use frozen (thawed) cherries in this recipe for cherry crisp. To thaw them, place them in the refrigerator the night before you want to make the recipe. Or microwave in 30 second increments until no longer frozen.
How to pit cherries
The longest part about this recipe is pitting the fresh cherries. I’ll be honest–I’m not a fan of cherry crisp made with canned pie filling. It just doesn’t taste fresh and homemade to me.
I take the time to pit every single cherry.
It’s a labor of love, but dang it’s so worth it! I have the OXO cherry pitter and it works like a gem. I can’t imagine pitting cherries without this kitchen tool. The cherry pitter is only used a few times a year, and it’s worth it’s wait in gold (well kitchen drawer space to be exact).
Fruit Dessert Recipes
Love fruit dessert recipes? Here are a few of my favorite recipes.
- Blueberry Pie Milkshake
- Blueberry Crostata
- Angel Lush Cake
- Red, White, and Blue Berry Triffle
- Strawberry Shortcake Ice Cream Sundaes
- Mixed Berry Crostata
If you love cherries, but have always been intimidated by making a homemade cherry crisp; I hope you’ll give this recipe a try. I promise it’s not as difficult as you might think!
No cherry crisp is complete without vanilla ice cream. I also get crazy and add whipped cream on top of mine. Recently, I’ve tried my cherry crisp with chocolate ice cream and it tasted like chocolate covered cherries.
If you make this recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
- KitchenAid Stand Mixer
For the Topping:
- 1/2 cup Brown Sugar
- 1/2 cup All Purpose Flour
- 1/2 cup Old Fashion Oats
- 2 tbsp Barlean's Flax Chia, Coconut blend
- 1/4 cup Sliced Almonds
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 1/4 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/2 tsp Vanilla Extract
- 1 stick Salted Butter softened
For the Filling:
- 5 cups Fresh Cherries pitted
- 1/2 cup Granulated Sugar
- 1/2 tsp Almond Extract
- 1 tbsp Cornstarch
- Preheat the oven to 350 degrees Fahrenheit.
- While the oven preheats, using a stand mixer fitted with a paddle attachment, make the topping. Combine the brown sugar, all purpose flour, old fashioned oats, flax, chia, coconut blend, sliced almonds, cinnamon, salt, baking soda, baking powder, vanilla extract and softened butter. Mix until pea-size pieces form. Set to the side.
- In a large bowl, rinse and pit all cherries.
- Pour sugar, almond extract, and cornstarch on top. Mix well until combined.
- Spray a ceramic baking dish with cooking spray. Then pour in the cherry mixture. Sprinkle the oat topping on top of the cherries.
- Bake for 30 minutes or until golden and bubbly. Remove from the oven and serve warm. Top with whipped cream or ice cream, or both!
- If you don’t have access to fresh cherries you can use frozen cherries. Make sure you thaw the frozen cherries prior to mixing with sugar blend.
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