The Best Cherry Crisp
This classic cherry crisp is made with fresh cherries and a crunchy almond and oat topping.
Servings: 6
Equipment
- 9x6" baking dish or 8x8" square baking dish
- Cherry Pitter optional, but makes things much easier
Ingredients
Almond Crisp Topping:
- 4 tablespoons cold salted butter cubed
- 22 g almonds ~20 whole almonds (small handfull), roughly chopped or slivered
- 4 tablespoons all-purpose flour
- 2 tablespoons white sugar
- 2 tablespoons dark brown sugar light brown works too
- 2 tablespoons rolled oats
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ⅛ teaspoon cinnamon
Cherry Filling:
- 1½ lbs sweet cherries pitted
- 2 teaspoons cornstarch
- 2 teaspoons white sugar
- 1 tablespoon fresh lemon juice about ½ lemon
- Pinch of salt
Instructions
- Preheat your oven to 375°F (190°C).
- Make the crisp topping. Combine the flour, both sugars, oats, cinnamon, vanilla extract, and almond extract in a bowl. Add the cold cubed butter and mix with your fingertips, pressing and crumbling everything together until you have a sandy mixture with a few pea-sized clumps remaining. Set aside.
- Make the cherry filling. Toss the pitted cherries with the cornstarch, sugar, lemon juice, and salt until evenly coated.
- Assemble. Pour the cherry filling into your baking dish in an even layer. Crumble the topping over the cherries, spreading it as evenly as possible. Get it all the way to the edges.
- Bake for 40 minutes, until the topping is golden brown and crisp and the filling is bubbling.
- Remove from the oven and let cool for at least 10 minutes before serving — it’ll be very hot straight out of the oven!
- Serve warm with vanilla ice cream, whipped cream, or my personal favorite, Easy Diplomat Cream.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!