Description
This Homemade Cherry Crisp features juicy cherries topped with a buttery, crispy oat mixture. It’s simple to prepare, deliciously sweet, and perfect for dessert lovers looking for homemade goodness.
Ingredients
Scale
- 1/2 cup (100g) packed light or dark brown sugar
- 6 tablespoons (46g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 6 tablespoons (85g) unsalted butter, very cold and cubed
- 2/3 cup (57g) old-fashioned whole rolled oats
- optional: 1/4 cup (about 20g) sliced almonds
- 5 cups (575g) halved pitted dark sweet cherries
- 1/2 cup (100g) granulated sugar
- 3 tablespoons (21g) cornstarch
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- pinch of salt
- optional: 2 tablespoons (30g/ml) bourbon
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9-inch round or square baking dish.
- In a medium bowl, whisk the brown sugar, flour, and cinnamon. Cut in the cold butter until the mixture becomes crumbly. Stir in the oats and sliced almonds, if using, and place the topping in the freezer.
- In a large bowl, mix together the cherries, granulated sugar, cornstarch, vanilla, almond extract, salt, and bourbon, if using, until combined. Spread the filling in the baking dish and top it with the crumb mixture.
- Bake for 45–48 minutes until the topping is golden brown and the fruit juices bubble. Let cool for 5–10 minutes before serving warm or at room temperature.
- Store leftover cherry crisp in the refrigerator for up to 5 days.
Notes
For added flavor, consider using bourbon in the filling.
Make sure the butter is very cold for a crispier topping.
Serve warm with a scoop of vanilla ice cream for a delightful dessert.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg