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–+ servings
cherry crumble on a plate
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5 from 3 votes

Cherry Crisp

I love the feeling of bringing a bubbly pie plate of cherry crisp to the table to share with friends. But it's equally wonderful on solitary evenings to pull a diminutive jar out of the freezer and bake it for yourself. They also make a nice gift for new parents.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Crisps and Crumbles
Cuisine: American
Keyword: cherry crisp, cherry crisp recipe, cherry crumble
Servings: 8
Calories: 322kcal
Author: Carolyn Gratzer Cope

Ingredients

For the filling

  • 1 ½ pounds (680 grams) cherries, stemmed and pitted
  • ¼ cup (50 grams) sugar
  • ¼ cup (28 grams) cornstarch
  • 2 teaspoons (10 ml) vanilla extract
  • 1 tablespoon (15 ml) freshly squeezed lemon juice

For the topping

  • ¾ cup (60 grams) rolled oats
  • ¾ cup (90 grams) all-purpose flour
  • ⅔ cup (142 grams) light muscovado sugar or light brown sugar
  • Pinch of salt
  • 8 tablespoons (112 grams) butter, diced

Instructions

  • Preheat the oven to 375°F with a rack in the center.
  • In a large bowl, toss together the cherries, sugar, cornstarch, vanilla extract, and lemon juice until well combined.
  • Set either a deep-dish pie plate or eight 4-ounce canning jars on a heavy, rimmed baking sheet and spoon in the filling, dividing equally if using jars.
  • In a medium bowl, combine the oats, flour, brown sugar, and salt. Stir together thoroughly. Add the diced butter and, using your fingers, pinch the ingredients together until they form a cohesive, crumbly topping and no lumps of butter or loose bits of flour or sugar are left.
  • Crumble the topping evenly over the filling, again dividing equally if using jars.
  • Place the pie plate or jars on a rimmed baking sheet to catch any drips. Cover with foil and bake for 60 minutes (40 minutes for jars), then uncover and continue baking until the topping is browned and the filling is bubbly all the way to the very center, 30+ minutes more (15 minutes for jars).
  • Serve alone or topped with vanilla ice cream.

Video

Notes

  1. These are the 4-ounce canning jars I use.
  2. To make this recipe gluten-free, use certified gluten-free oats and a gluten-free flour blend such as this one.
  3. If making individual jars, you can bake them right away. Or you can prepare a batch, screw the lids on tight, and freeze them for up to six months before baking. Give them as gifts — to others, or one at a time, after a too-long day, to yourself. You can bake them straight from frozen but may need to add a few minutes to the baking time.
  4. Protip: Fruit crisps make an acceptable breakfast once in a while. :) Serve with alone or topped with vanilla ice cream for dessert, or with Greek yogurt as an excuse to eat dessert for breakfast or brunch.
  5. Cherry crisp is equally great warm or at room temperature.
  6. Storing and reheating leftovers: Cover and leave at room temperature for 24 hours. After that, store it in the fridge for up to a week. If you want to recrisp the topping before serving, pop it into the toaster oven for a few minutes.
  7. You can start with frozen cherries if you like. Defrost them first and drain the juices. Either discard or transfer to a small pot. Simmer juice until it's reduced to just 3 to 4 tablespoons. Proceed as directed, pouring the reduced juice into the bowl to mix with the fruit after stirring in the cornstarch, sugar, and lemon juice.

Nutrition

Calories: 322kcal | Carbohydrates: 51.4g | Protein: 3.4g | Fat: 11.8g | Fiber: 2.9g