Small Batch Cherry Crisp
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Prep Time
15 mins
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Cook Time
45 mins
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Servings
2 -4 servings
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Course
Dessert
Small Batch Cherry Crisp
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An easy, small-batch recipe filled with sweet, slightly tart cherries topped with a crumbly, crisp topping made without oats. A summer dream come true!
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Ingredients
- 2 1/2 /2 cups Cherry pitted, halved
- lemon juiced, half
- 1 1/2 /2 Tablespoons granulated sugar
- cinnamon dash
- 6 Tablespoons all-purpose flour
- 1/4 /4 cup granulated sugar
- 1/4 /4 teaspoon kosher salt*
- 3 Tablespoons butter cubed
Instructions
- Preheat oven to 375°F. In a mixing bowl, combine cherries, lemon juice, 1 1/2 T sugar, and cinnamon. Set aside.
- In another mixing bowl, add flour, sugar, salt, and butter. Using a pie blender, two forks, or your fingers, cut the butter into the dry ingredients until a small crumb forms.
- Pour the cherries into a small baker, top with the flour/sugar topping. Bake for 45-50 minutes until top is golden brown and sides are bubbly. Let sit for 10 minutes to settle. Serve warm; excellent with ice cream.
Notes
- I use a mix of halved and quartered cherries for additional texture. You could leave them whole if you have a cherry pitter and prefer that, too!
- If using regular table salt, reduce to 1/8 teaspoon.
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