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.
PREP TIME 20 minutesminutes
COOK TIME 1 hourhour
TOTAL TIME 1 hourhour20 minutesminutes
YIELD 12servings
Ingredients
For the filling:
8cupsfresh pitted cherriessliced in half
3/4cupsugar
2tablespoonstapioca
1/2teaspoonalmond extract
For the crisp topping:
1 1/2cupsall-purpose flour
3/4cupgranulated sugar
3/4cuplight brown sugar
1/2teaspoonkosher salt
1/2teaspooncinnamon
1cupoatmeal
1/2pound(2 sticks) cold unsalted butter
Instructions
Preheat the oven to 350°F.
Wash and pit the cherries you plan to use. Cut them each into halves. If using frozen berries, there is no need to thaw the fruit. Simple cut the frozen pitted cherries in half and proceed as directed below.
In a large bowl, combine the cherries, sugar, and tapioca. Toss them to coat and let sit for 15 minutes while you prepare the crisp topping. This will help the cherries to begin to release their juices.
Add the flour, sugar, brown sugar, kosher salt, cinnamon, and oatmeal to the bowl of a stand mixer. Stir them to combine.
Chop the cold butter into diced cubes and add it to the mixing bowl. Mix on low speed until the crisp topping is crumbly and the mixture starts to clump together.
Scrape the cherry filling into a 9 x 13-inch baking dish. Be sure to scoop all the juices and sugar clinging to the bowl into the baking dish. Spread everything into a single layer.
Using your hands, sprinkle the crisp topping evenly over the cherries. Gently pinch portions of it together as you go, this helps make larger chunks of buttery, crunchy crisp topping.
Place the crisp on a rimmed cookie sheet lined with parchment paper and bake for 1 hour. The top should be golden brown and the filling should be hot and bubbling.
Serve the crisp warm or at room temperature with ice cream or whipped cream.
Recipe Notes
Freezer Tips:
You can freeze the prepared cherry crisp once it has been assembled but before you bake it. Bake directly from frozen and add another 15 minutes to the baking time.For more options on freezing, see the notes in the post above.