Made with fresh cherries and a crumble topping, this cherry crisp will have you coming back for seconds. With a hint of cinnamon and almond extract, your taste buds will thank you for making this dessert.
Fresh cherries are cooked on the stovetop with sugar and cornstarch. Once the filling has become nice and thick, it is poured into a pan and sprinkled with a delicious crumble topping and baked to crispy perfection.
There's just something about a fruit crisp that speaks to my soul. A layer of soft, cooked fruit filling smothered with a crispy topping. YUM!
My go-to has always been the traditional apple crisp. I even have a 3 ingredient version. But since we had a TON of cherries from our tree to use up, I decided to try cherry crisp.
My favorite part of the whole dessert is the crispy crumble, so there's plenty of that.
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INGREDIENTS NEEDED FOR CHERRY CRUMBLE
- cherries, pitted
- lemon juice
- corn starch
- quick oats
- brown sugar
HELPFUL KITCHEN TOOLS
One thing that will save you a TON of time and frustration is to get a cherry pitter. I had one handed down to me that is similar to this cherry pitter. It has a feed tray to place a bunch of cherries and the whole process is quick and easy.
I didn't realize, but there are lots of different varieties of them now. You can get a hand-held cherry stoners. There are also some that pit 6 cherries at a time! Shop around and see what type will work best for you.
Another thing, I recommend when working with cherries, is some food safe gloves. I learned this the hard way, but the juice from cherries will stain your fingers. So unless you're fine with purple fingers for a few days, wear some gloves while handling the cherries, especially after they've been pitted.
HOW TO MAKE CHERRY CRISP FROM SCRATCH
The recipe is at the end, but I'll walk you through the process.
- Remove the pits from the cherries. Chop the cherries into smaller pieces. (You could just cut them in half, but I like the smaller chunks)
- Next, place the cherries in a large saucepan. Add the sugar, cornstarch and lemon juice and bring to a boil. Turn down the heat and let simmer 10-15 minutes until the filling thickens. Stir in the almond extract. Pour the cherry mixture into a greased 9 X 13 pan.
- While the cherries are simmering, make the topping. Combine the flour, oats, brown sugar and cinnamon in a bowl. Pour in melted butter and mix to create a crumble topping.
- Sprinkle the topping over the cherries and bake at 350 for 40 minutes. Add a sheet of foil to prevent over browning the last 15 minutes of baking.
CAN I MAKE CHERRY CRISP WITH PIE FILLING?Yes! If cherries are not in season, substitute two cans of cherry pie filling.
MORE CHERRY RECIPES
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Author: Rachel Nielsen
Prep time: Cook time: Total time:
Cherry crisp made with fresh cherries and a delicious crumble topping.
- 7 cups cherries, pitted and chopped
- 3/4 c. sugar
- 3 T. lemon juice
- 1/4 c. cornstarch
- 1 t. almond extract
- 2 c. flour
- 2 c. quick oats
- 2 c. brown sugar
- 1 c. butter, melted
- 1 t. cinnamon
- Place cherries, sugar and lemon juice into a large pot and stir together.
- Heat over medium-low heat for 10-15 minutes until the juices have thickened.
- Stir in almond extract.
- Pour mixture into a 9 X 13 pan.
- Mix together all of the crumble ingredients except the butter.
- Stir in the melted butter.
- Sprinkle over the cherry mixture
- Bake at 375 for 40 minutes. The last 15 minutes add a piece of aluminum foil to prevent over browning.
*Freshly squeezed lemon juice is best, but you can use the bottled lemon juice if desired.
Sat. Fat (grams)9.94
Nutritional information is automatically generated and is not guaranteed to be correct.
© 2020 Adventures of a DIY Mom
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