Description
A delightful Fresh Cherry Crisp that combines juicy ripe cherries with a crunchy, buttery oat and pecan topping. This easy-to-make dessert is perfect for showcasing fresh seasonal cherries and is served warm, optionally with ice cream or whipped cream.
Ingredients
Scale
Cherry Filling
- 3 pounds sweet ripe cherries, pitted
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon pure almond extract (optional)
Crisp Topping
- 2/3 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 3 tablespoons granulated sugar
- 2/3 cup old-fashioned rolled oats
- 3/4 cup chopped pecans (optional)
- Zest of one lemon
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, melted
Instructions
- Prep the Oven and Dish. Preheat your oven to 350°F (175°C). Grease your baking dish — an 8×11-inch, 9-inch square or round dish, or a 9-inch deep pie plate works well to ensure the crisp doesn’t stick.
- Prepare the Crisp Topping. In a large bowl, whisk together the flour, light brown sugar, granulated sugar, rolled oats, chopped pecans (if using), lemon zest, vanilla extract, baking powder, cinnamon, and salt until evenly combined. Pour in the melted butter and stir thoroughly so all components are moistened and clump together. For a firmer topping, chill the mixture by freezing it for up to 30 minutes.
- Prepare the Cherry Filling. In a separate bowl, toss the pitted cherries with granulated sugar, cornstarch, lemon juice, vanilla extract, and almond extract (if using). Mix until the cherries are evenly coated, ensuring the cornstarch is well-distributed to thicken the juices during baking.
- Add the Topping. Spread the cherry filling evenly in your prepared baking dish. Sprinkle the crisp topping uniformly over the cherries, covering the fruit mixture completely.
- Bake the Crisp. Place the dish uncovered in the preheated oven and bake for 35 to 45 minutes. Bake until the topping turns a beautiful golden brown and you see the cherry juices bubbling around the edges, indicating the filling is cooked through and thickened.
- Cool and Serve. Remove the crisp from the oven and allow it to cool for about 10 minutes. Serve warm by itself or topped with vanilla ice cream or whipped cream for an indulgent treat.
Notes
- Freezing the topping before baking helps it hold its shape and achieve a crispier texture.
- Pitted cherries can be substituted with frozen dark sweet cherries if fresh ones aren’t available; ensure they are thawed and drained well before using.
- For added crunch and flavor, toasted pecans are recommended but optional.
- This dessert is best served warm and fresh but can be reheated gently for leftovers.
