Ingredients Needed
This easy cherry crisp recipe couldn’t be simpler and is a great way to use fresh, frozen or canned cherries. The crisp topping is made with old fashioned rolled oats and flaked almonds.
Cherries. I used fresh, pitted cherries but you can absolutely make this with frozen or canned cherries too. If using frozen cherries, add another 2 tbsp of cornstarch to allow the filling to thicken as they will release a lot of liquid once baked. Brown Sugar. Cornstarch. All purpose flour can be substituted. Butter. I used salted but you could use unsalted butter too. Rolled oatmeal/old-fashioned oats. Flaked almonds. Pecans or pistachios will also be delicious. Ground cinnamon. Salt.
What is the difference between a crisp and a crumble?
A crisp is a baked fruit dessert with a streusel topping containing oats. A crumble is just a crisp without the addition of oats in the crumb topping.
How to make cherry crisp
What other fruit can I use for a crisp?
Most fruits work well for a crisp. Berries and stone fruit in particular work very well. Blueberries, strawberries, mixed berries, apples, pears, peaches, nectarines and plums are all delicious in a crisp.
Can I make this ahead?
The crisp can be prepared completely and kept in the refrigerator for up to 2 days before baking and serving. Leftovers can be kept in an airtight container in the fridge for up to 4 days.
Easy fruit dessert recipes
