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This easy Cherry Crisp is everything you want in a dessert – sweet, juicy cherries bubbling under a golden, buttery oat topping. It’s incredibly easy to make and perfect when you need a no-fuss dessert that still feels special!
Why you’ll love easy cherry dessert!
My father was always very fond of cherries! I have so many childhood memories of him carrying around a handful of cherries. He’d eat them while tending to his garden and would spit the pits out joking that he hoped a cherry tree would grow one day. Needless to say, I’m pretty fond of cherries now too and feel super fortunate to live in Oregon where we have a truly amazing cherry season!
Why You’ll Love This Recipe
- Comes together with simple, pantry-friendly ingredients
- Perfect balance of sweet cherries + crunchy topping
- Great with fresh or frozen cherries
- Easy make-ahead dessert for gatherings
Ingredients needed
The ingredients for this homemade cherry crisp recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
For the Cherry Filling:
- Cherries. Fresh, pitted cherries are ideal here – sweet or tart cherries both work. Frozen cherries can also be used (no need to thaw). See below for my cherry variety recommendations!
- Maple syrup. Adds natural sweetness and a subtle depth of flavor. Honey or sugar works too.
- Lemon juice. Brightens the flavor and balances the sweetness. If using tart cherries, you may not need much lemon juice.
- Cornstarch. Thickens the cherry juices into that jammy filling. Arrowroot powder also works.
- Vanilla extract. Adds warmth and rounds out the flavors.
- Almond extract. Optional but highly recommended! It pairs beautifully with cherries.
For the Crumble Topping:
- Rolled oats. Gives the topping that classic crisp texture – don’t use quick oats.
- Oat flour. Keeps it tender and slightly chewy; all-purpose flour works just as well.
- Brown sugar. Adds sweetness and a hint of caramel flavor. Coconut sugar is a good swap.
- Butter. Helps create that golden, crumbly topping. vegan butter works too!
- Cinnamon. Adds a cozy, warm spice note.
What type of cherries are best?
I’m super fortunate to like in Oregon where we have the BEST cherry season! So, I’m well versed in the different varieties of fresh cherries and how to best use them :)
Here are some of my favorites for this cherry crisp:
- Tart cherries – these are the most classic kind when making a crisp. I really love Montmorency cherries. If fresh isn’t available, you can often find these in the frozen fruit section of the grocery store. AKA sour cherries!
- Marasca or Morello cherries are another excellent tart option if you can find them
- Ranier cherries
- Bing cherries
How to Make It
Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- In a large mixing bowl, mix together the cherry filling ingredients so that everything is well coated. Pour it into a 2 quart prepared baking dish.
- Make the crisp topping by mixing together all of the ingredients in a medium bowl. I find this easiest to do by hand. Sprinkle the topping evenly over the cherries and bake for about 30 minutes until golden brown on top. Serve with a scoop of vanilla ice cream and enjoy!
Recipe Tips
- Don’t skip the cornstarch—it’s key for a thick, jammy filling instead of a watery one.
- If your cherries are very sweet, reduce the maple syrup slightly.
- Want extra crunch? Add chopped nuts (like almonds or pecans) to the topping.
- Bake until the filling is bubbling—this ensures the thickener is fully activated.
- Let it cool for at least 10–15 minutes before serving so it sets properly.
- While a cherry pitter is not necessary, I do highly recommend getting one if you find yourself often eaten fresh cherries!
Frequently Asked Questions
Yes! Use them straight from frozen – just note the bake time may be a few minutes longer.
A crisp typically includes oats in the topping (like this one), while a crumble usually does not.
Yes! Just make sure to use certified gluten-free oats and oat flour (or a GF flour blend).
Absolutely! Assemble it and refrigerate, then bake when ready to serve.
More summer desserts to try:
- Kiwi Watermelon Popsicles
- Strawberry Milkshake
- Strawberry Brownies
- Cherry Crumble Pie
- Chocolate Cherry Coffee Cake
Cherry Crisp
Video
Ingredients
- 2 ½ pounds of cherries*, pitted (5 cups measured)
- ¼ cup maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
FOR THE CRUMBLE TOPPING:
- 1 cup rolled oats
- ¾ cup oat flour, can sub for all-purpose flour if desired
- 1 cup brown sugar, loosely packed
- ⅓ cup vegan butter, melted
- ½ teaspoon salt
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 2-quart baking dish.
- In a large bowl, toss together the cherries along with the maple syrup, lemon juice, cornstarch, vanilla, and almond extract. Pour the cherry mixture and all of it’s juices into your prepared baking dish.
- In another bowl, mix together the crumble topping: rolled oats, flour, brown sugar, butter, salt, and cinnamon. Sprinkle the topping evenly over the cherries in the baking dish.
- Bake for 30-35 minutes so that the cherries are nice and tender and the crumble topping is lightly browned. Let cool slightly. Serve (preferably with vanilla ice cream!) and ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use cherry pie filling?
yes! That will work