Cherry Crisp
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Fruit crisps are one of my favorite parts of the overabundance of fresh fruit associated with summer. No matter what you throw under that crisp, crumbly topping – blueberries, rhubarb, blackberries, apples, cherries, peaches – when you open the oven door you are greeted with bubbling fruit and that coveted crumble topping. It’s sort of like the shortcut version of a fruit pie. I haven’t done much baking with cherries to date, but after seeing so many gorgeous bags of cherries at the grocery store for so many weeks in a row, I was lured in. I figured I should strike while the iron was hot (i.e. while cherries were still in season). I haven’t made a fruit crisp in eons, so that was first on my list.
I adore staring at a fruit crisp or fruit pie straight from the oven. The juices are bubbling up (and sometimes running over), the top is golden brown, and it takes every ounce of self control I have not to dive right in immediately. Pies definitely require more discipline than crisps. They need to sit for hours to allow the filling to cool and set up appropriately. Crisps, on the other hand, can be dug into once they are cool enough not to burn your tongue. Advantage crisp here.
Although this isn’t really a battle between crisps and pies because, let’s face it, they both have some tremendous winning qualities. It all comes down to what you’re hungry for at the time and how much time you have. Crisps are wonderful to whip up when you are a little short on time – they are easy to throw together, it’s basically a 1-2-3 process, and you can eat them as soon as they come out of the oven.
What’s your favorite fruit to bake in a crisp (or crumble or cobbler)?
One year ago: Scotcheroos
Two years ago: Cream Cheese Cinnamon Rolls
Three years ago: Danish Braid[/donotprint]
Cherry Crisp
Ingredients
For the Crisp Topping:
- 6 tablespoons all-purpose flour
- ¼ cup (55 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon (0.25 teaspoon) ground cinnamon
- ¼ teaspoon (0.25 teaspoon) salt
- 5 tablespoons cold unsalted butter, cut into ½-inch pieces
- ¾ cup (74.25 g) pecans, finely chopped
For the Cherries:
- 6 cups (828 g) fresh cherries, pitted
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon Amaretto
Instructions
- 1. Preheat oven to 375 degrees F and adjust oven rack to lower-middle position.
- 2. To prepare the topping, whisk together the flour, sugars, cinnamon and salt. Add the butter pieces and toss to coat with flour. Using your fingers, pinch the butter pieces together with the flour mixture until the mixture looks crumbly and like wet sand. Add the pecans and toss to distribute evenly. Refrigerate the topping mixture for at least 15 minutes.
- 3. While the topping mixture chills, get the cherries ready. In a small baking dish (about 1.5-qt or 8x8-inch), toss the cherries with the sugar, cornstarch and Amaretto. Sprinkle the topping mixture evenly over the cherries.
- 4. Bake for 40 minutes, then increase the oven temperature to 400 degrees F and continue to bake until the fruit is bubbling and the topping is deep golden brown, about 5 minutes longer. Serve warm or at room temperature.
- Note: You can omit the Amaretto if you'd like and just add 1 teaspoon vanilla extract instead.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Very good! And quick. Thank you!
The cherry/sauce part was fine, but I’m going to use my apple crisp topping with oats next time, since this crumb topping completely disintegrated into the sauce and there was nothing crispy for that texture we love (aside from the nuts, which, with nothing else of the topping around them weren’t really enough). Perhaps it’s a difference in ingredients in the EU, but my grandma’s/my crisp topping never disappoints.
Hi, can I like to use pre-made walnut crust from the grocery store for the topping.
After crumbling the crust should I add the rest of the topping ingredients?
Amaretto is no problem ☺
Hi Tess, I’m not familiar with that product, but give it a try and see how it goes!
Just wanted to add that I made this for the second time in a week, but used Earth Balance “butter” to make a vegan version, and it worked splendidly.. Still delicious and crunchy sweet!
Just made this and it is perfect. I live for cherry season, and I’ve tried lots of recipes. Finally, a recipe that is LOADED with cherries, with a crisp that’s actually “crispy.” Not to mention sweet and buttery. The only variation I made was to use almonds instead of pecans, just because I thought it would go with the amaretto. Thank you for this recipe!
Didn’t have much luck with this recipe. Does it matter that the cherries were frozen
Hi Linds, Yes that could affect the recipe, it calls for fresh cherries.
If I were to double this would I cook it for longer? Thanks!
Hi Sara, You could cook it in a 9×13 pan (or any other 3-quart casserole dish), but I would keep the baking time the same. Enjoy!
Hi,
Can you use sour cherries in this recipe? If so, what adjustments to the amount of sugar used are required?
Thanks!
Hi Olivia, You can if you prefer, you would need to increase the sugar – how much would be a matter of personal preference.
how do you freeze the crisp before or after baking
Hi Brenda, I have never attempted freezing a crisp, but you would want to do so before baking, not after.
One of the best crisps I have ever made! The topping is super crunch and I love it!
I am so excited to see a crisp recipe without oatmeal in the crisp. I really like oatmeal but not in crisps. I was looking for something to do with the cherries I bought. And today, after a 5.8 mile hike, I really didn’t feel like making a pie. Thanks for sharing the recipe!
The topping recipe is exactly like America’s test kitchen’s recipe for peach crisp. Shouldn’t you put that the recipe is ATK’s?
This is the best cherry crisp recipe! I found this once when I was in a hurry to make something for my inlaws, and spent almost an hour searching a million different recipes online to find this one again. It was worth the search! (the inlaws loved it, also :) )
That looks so yummy! Your blog is making me hungry. I have to go….yikes!
I’m more of a crisp fan than a pie fan—I just love the topping! I’ve never made a cherry crisp because I always end up eating all cherries before baking something with them.
I picked 2 large Ziplock gallon bags of fresh tart cherries from my friend’s tree over the 4th of July. When I found your recipe, I had to try it. Pitting that many cherries is certainly a labor of love. The Cherry Crisp was worth the effort. Husband just finished a warm bowl with ice cream and muttered ‘sensational’ under his breath. We’re happy!
Michelle: Love your fruit crisp! I keep frozen fruit in the freezer and have even gotten to the point that I double the crust recipe when I make it and freeze half of that as well . . . that way I always have the fixin’s ready to pop one in the oven.
Fruit crisp has become my “go to” for parties and potlucks . . . and people even meet me at the door to help me “carry it in” — a few have even stolen a piece (or two) before it goes on the table to make sure that they get some before it all disappears! What a great compliment!
I grew up on peach crisp, but Mom always threw it some other fruit (we had an orchard in addition to the different berry patches) so I’m used to “bumble-berry” (mixed berry) crisp . . . for potlucks, I try to avoid putting strawberries in, knowing that some folks are allergic.
I usually use tapioca in mine for the thickening agent rather than cornstarch. I seem to like the consistency better . . .
From other comments it looks like you have some readers that will be trying fruit crisp for the first time . . . I bet there are some new converts out there after this past weekend!
Mmmm I love fruit crisps (and the fact that you can eat ’em warm, unlike pie, you’re totally right). I’m always partial to loads of apples in my crisp, but cherries are an AWESOME alternative :)
Oh deliciousness…must be that time of year! I was just heading downstairs to start my own crisp/crumble with blueberries and raspberries. Your crust looks divine!
Very much tempting, I love the fruit inside, looks so delicious.
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OK-I have to tell you, I tried this recipe today for my fiance, and it was all gone within minutes! Thank you for this delicious addition to my recipe book =)