This delicious fresh cherry crisp is the perfect way to use up everyone’s favorite summer berry. The buttery crispy topping is wonderful with the sweet, syrupy filling. Serve hot with a scoop of vanilla ice cream.
For the filling:
- 4 cups fresh pitted Bing cherries, sliced in half
- 3/4 cup sugar
- 2 tbsp tapioca
- 1/2 tsp almond extract
For the crisp topping: (Makes enough for 2 crisps. You’ll be using only half of this batch, the other half can be frozen for future use.)
- 1 1/2 c all-purpose flour
- 3/4 granulated sugar
- 3/4 cup light brown sugar
- 1/2 tsp kosher salt
- 1 cup oatmeal
- 1/2 pound cold unsalted butter
- healthy sprinkle cinnamon
Preheat oven to 350 degrees.
In a large bowl, combine the filling ingredients. Toss to coat and let sit for 15 minutes.
Meanwhile, combine the topping ingredients in an electric mixer with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Divide the bowl of topping in half. This recipe only requires one portion of it. You can save and freeze the other half for another fruit crisp another day.
Pour filling into a baking dish and spread half of the topping evenly over the cherries. (Mine was larger than an 8×8 but smaller than a 9×13. The smaller the pan, the thicker the filling is. The larger the pan, the more spread out and crispy the topping is. Just use what you have!)
Place on a rimmed cookie sheet and bake for 1 hour until the top is golden brown and the filling is bubbling.
Serve warm or room temperature with ice cream or whipped cream.
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: cherries, fresh cherries, crisp, cherry crisp, dessert, oats, butter