Fresh Cherry Crisp
This fresh cherry crisp recipe is made from scratch with only a handful of ingredients.
Servings: 6
Calories: 379kcal
Equipment
- OXO Good Grips Cherry Pitter
Ingredients
For the Filling
- 5 cups cherries pitted and halved / about 2 ½ lbs.
- ½ cup sugar
- ¼ cup flour
- 1 tbsp. lemon juice fresh + 1 tbsp. zest, if desired
For the Topping
- 6 Tbsp. flour
- ½ cup oats old fashioned
- ½ cup light brown sugar packed
- 4 tbsp. unsalted butter cold, cut into small pieces
- 1 tsp. cinnamon
- ½ tsp. ground cardamom optional, but delicious
- pinch salt
Instructions
- Preheat oven to 375°F / 190°C / Gas mark 5.
- Make the filling - In a medium mixing bowl, combine cherries with flour, sugar, lemon juice, and zest, if using. Pour into a 1.5 quart baking dish.
- Make topping - In a separate bowl, combine flour, oats, brown sugar, cinnamon and salt. Using a pastry blender, or your fingers, cut butter into flour/oat mixture until it resembles coarse crumbs.
- Sprinkle topping on top of cherries and spread to cover evenly.
- Bake for 40 - 45 minutes, until filling is bubbly and top is golden brown and crispy.
- Cool 10 minutes before serving.
Video
Notes
- A cherry pitter isn't mandatory, but it's certainly helpful!
- Store leftover crisp wrapped tightly in the refrigerator for up to 5 days.
Nutrition
Serving: 1g | Calories: 379kcal | Carbohydrates: 74g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 7mg | Potassium: 339mg | Fiber: 4g | Sugar: 49g | Vitamin A: 322IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 2mg