Cherry Crisp

Cherry crisp is made with homemade cherry filling and topped with crumb topping. It's the perfect easy to make dessert for any occasion.

Course Desserts

Cuisine American, Southern

Prep Time 20

Cook Time 1

Total Time 1 20

Servings people

Calories 667kcal

Author Jessica Robinson

Ingredients

Cherry filling

4-5 pounds cherries (fresh or frozen) pitted
¼ cup (½ stick) butter
1 to 1 ½ cups granulated sugar
¼ cup lemon juice
2 tablespoons cornstarch
¼ cup cold water

Topping

2 cups all-purpose flour
1 cup packed brown sugar
1 cup old-fashioned rolled oats
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter softened

Instructions

Cherry filling

Add the cherries into a enamelware Dutch oven or large pot and cook over medium heat. Add the butter, sugar and lemon juice. Cook until soft, stirring with a wooden spoon occasionally.
Dissolve the cornstarch into cold water, stir with a tablespoon. Stir the cornstarch mixture into the cherry mixture. Cook over medium to high heat to thicken. Stir continuously with a wooden spoon.
You want the pie filling to be bubbling up and slightly thickened. Too thick and it will have a paste like consistency when baking. Keep in mind, pie filling will thicken as it cools.
Let cherry pie filling cool completely before putting into refrigerator. Refrigerate overnight or for up to 2 days before assembling the crisp.

Cherry crisp

Preheat the oven to 400 degrees F.
In a large bowl, combine the flour, brown sugar, rolled oats, salt, cinnamon, nutmeg, and butter. Use either your hands or a large spoon to combine all of the ingredients well. Set aside.
Use a pastry brush to lightly coat a 9×13-inch baking dish with butter or vegetable shortening.
Spread the cherry filling into the prepared baking dish. Sprinkle crumb topping over the filling.
Place the baking dish on a half sheet pan lined with parchment paper. This will help catch any juices that overflow.
Bake in a preheated 400 degree F oven for about 45-60 minutes. You want the crisp topping to be lightly browned and the peach filling to be bubbling up around the edges.
Cover with aluminum foil during the baking process if the crisp is getting too brown.
Remove from the oven when cherry juices are bubbling up around the edges.
Let cool for 10-15 minutes before serving. Serve with vanilla ice cream
Cover any leftovers and refrigerate for up to 5 days.

Notes

When making homemade filling for this recipe, don't thicken it as much as you would for something like hand pies. Otherwise, it will be like paste consistency when you bake it.

Cherry pie filling is already cooked, so you're just looking to thicken it and have the crumb topping become lightly browned.

Canned cherries - use about 4-5 (21-ounce) cans.

Want more crunch in the crumb topping? Add slices of almonds or chopped nuts.

Nutrition