Cherry Crisp

5 from 1 vote

This Easy Cherry Crisp is made with juicy cherries and a buttery oat crumble topping. It’s simple, cozy, and perfect served warm with vanilla ice cream!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Author: Brita Britnell

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!

Video

Notes

I used tart cherries, but any cherries work in this recipe. Tart cherries are very seasonal and can only be found for a few weeks out of the year. Tart cherries aren’t great for snacking, but they’re perfect in baked goods and great for crisp and pie. See notes in the blog post above for more cherry varieties that I recommend for this recipe.

Storage Instructions - Store leftovers covered in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.

Nutrition