Cherry Crisp
User Reviews
5
Cherry Crisp
Description
This recipe starts by preparing a crisp topping from rolled oats, flour, light brown sugar, chopped toasted walnuts, cinnamon, salt, and melted butter, which is chilled while the cherry filling is assembled. The filling itself is a mix of pitted cherries tossed in granulated sugar, cinnamon, nutmeg, and salt.
Baking at 350°F for 50 to 60 minutes allows the fruit juices to bubble and the topping to develop a crisp, golden surface. The combination of sweet and spiced cherries with an oat and nut topping creates textural variety—soft, juicy fruit beneath a lightly crunchy crust.
Cherry Crisp serves well warm, either plain or with a scoop of vanilla ice cream, perfect for sharing. It makes about six cups, yielding roughly eight ¾-cup servings. Leftovers can be covered and refrigerated for up to four days.
Rolled oats provide a flaky texture and are best used in the classic old-fashioned form rather than quick or steel-cut variants. Toasting walnuts before chopping enhances their flavor but alternatives like pecans, slivered almonds, or cashews can be substituted. Both fresh and frozen cherries work well.
Ingredients
For the crisp topping:
- 1/2 cup all-purpose flour
- 1 cup rolled oats see note 1, old-fashioned
- 1/2 cup light brown sugar
- 1/2 cup walnuts toasted and chopped (see note 2)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter melted (1 stick)
For the cherry crisp:
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 6 cups Cherry pitted (about 32 ounces or 2 pounds, see note 3
- vanilla ice cream for serving, optional
Instructions
- To make the crisp topping, in a medium bowl, add flour, oats, brown sugar, walnuts, cinnamon, and salt. Drizzle butter over mixture and toss to combine. Cover an refrigerate while preparing the filling.
- Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Coat a 9-inch by 13-inch baking dish with nonstick spray or rub with butter.
- In a large bowl, whisk together sugar, cinnamon, nutmeg, and salt. Add cherries and toss well to coat. Pour into prepared baking dish and sprinkle with topping.
- Bake until the fruit juices are bubbling and the topping is crisp and golden brown, about 50 to 60 minutes. Remove from oven and cool 15 minutes. Serve with vanilla ice cream if desired.
Notes
- Use old-fashioned rolled oats for the topping to achieve the correct flaky texture; quick oats can substitute if necessary but avoid steel-cut oats.
- Toasted walnuts add flavor, but raw pecans, slivered almonds, or cashews can be used as alternatives.
- Fresh or frozen cherries, tart or sweet, are all suitable for the fruit filling.
- This recipe yields about six cups, enough for eight servings of ¾ cup each.
- Cover and refrigerate leftovers for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (3/4 cup each)
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 0.75 cups | |
| Calories | 400kcal | 20% |
| Carbohydrates | 59g | 20% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Sodium | 304mg | 13% |
| Potassium | 221mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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