This Cherry Crisp recipe is made from scratch with only a handful of ingredients and is one of those obligatory summer desserts that I for one, happily make. Making a crisp couldn’t be easier. It’s nothing more than mixing a few things together and sliding it into the oven. This is a perfect dessert for those just learning how to bake and also those of us who happen to love cherries. No pie filling here or cake mix of any sort.
Cherry Crisp recipe
Summer is in full swing and that means stone fruit! Cherries are in season now. There is nothing like the snap of breaking open their glossy, dark ruby skin when you bite into them. Believe me, I should know. I’ve been to the store THREE times to buy cherries because I keep eating them before I get around to making the crisp. A conservative estimate would be about 6 pounds. Thankfully, I pitted the last 3 pounds and put them away to make sure I had enough fruit to make this cherry crisp recipe.
How to make a Cherry Crisp recipe:
The most important ingredient is cherries. Fresh, plump cherries, to be exact. Look for fruit that isn’t wrinkled or dried out looking. When making a cherry crisp with fresh cherries, look for smooth skin and firm fruit. If the cherries look a bit brown, bruised or puckered, that means they have seen better days and you should pass over them.
Fortunately, there is an upside to my gluttony. They are also full of health benefits. Cherries are a good source of fiber and vitamin C. They also contain anthocyanins which act as a natural antioxidant and also an anti-inflammatory.
So now that you know how good they are for you, grab a bag of cherries! Fresh cherry crisp is a great summer dessert, especially since it requires little effort and that is what most of us with hectic lives and schedules need.
Making a cherry crisp from scratch
Is it really worth the effort? You already know what my answer is going to be, don’t you? Of course it is. Think about a can of pie filling. The cherries are suspended in some kind of goopy red stuff that we don’t need. It honestly isn’t that much trouble.
It is a bit more than opening a can? Sure, but you will be rewarded for your effort. As with most things in life, you get out what you put in. An extra ten minutes of pitting cherries versus opening a can is a small tradeoff for something so delicious.
So, please don’t let pitting cherries deter you from making this cherry crisp recipe. It is quite literally the most taxing thing you’ll do and it requires no more effort than putting a cherry into the pitter and squeezing. It’s a great mindless activity to do while you are chatting on the phone.
If you have kids or grandkids, this is the perfect time to get them involved. With a little instruction and supervision, they can do this for you. However, a word of caution: don’t wear white. If your cherries are super juicy like mine were, there will be a little splatter.
Fresh Cherry Crisp Recipe
This cherry crisp recipe isn’t unlike anything your Grandmother or Mom would have made. It’s very simple and it is easy. Other than the cherries and possibly a lemon, you probably have everything you need already. That’s why I love recipes like this one, they remind me of home.
They remind me of comforting desserts that weren’t over the top creations with things stuffed inside of other things, perched on top of another thing. It’s a simple, homemade fresh cherry crisp made from scratch with a handful of ingredients. Nothing fancy or elaborate, but satisfying and delicious.
Used in this recipe:
pin this Cherry Crisp Recipe:
For the Filling
- 5 cups cherries, pitted and halved
- 1/2 cup sugar
- 1/4 cup flour
- 1 Tbsp. lemon juice, fresh
For the Topping
- 6 Tbsp. flour
- 1/2 cup oats, old fashioned
- 1/2 cup light brown sugar, packed
- 4 Tbsp unsalted butter, cold, cut into small pieces
- 1 tsp cinnamon
- pinch salt
- Preheat oven to 375°F.
- First - Toss cherries with flour, sugar and lemon juice. Pour into a 1.5 quart baking dish.
- Next, in a small bowl, combine all ingredients for the topping except butter. Using a pastry blender, fork or your fingers, cut butter into flour/oat mixture until it resembles coarse crumbs.
- Finally, pour topping on top of cherries and spread to cover evenly.
- Bake for 40 - 45 minutes, until filling is bubbly and topis golden brown and crispy. Cool 10 - 15 minutes before serving.
A cherry pitter isn't mandatory, but it's certainly helpful.
Amount Per Serving: Calories: 374 Saturated Fat: 5g Cholesterol: 20mg Sodium: 7mg Carbohydrates: 73g Fiber: 3g Sugar: 49g Protein: 4g