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Fresh Cherry Crisp


Do you ever go to the market and toss way too much produce into your cart? I do this all too often, but I just cannot resist summer fruits like peaches, nectarines and cherries!

Sometimes I find myself ripping open the bag of cherries on the way home and ever so discreetly spit the pits out the window…did I just admit to that? That’s okay… we’re all friends here!

Sunday evening I found my refrigerator overflowing with beautiful cherries and decided to throw something together to use them up before they got fuzzy. I ended up making individual cherry crisps. They turned out fantastic and were even better topped with vanilla bean ice cream.

This Fresh Cherry Crisp held up really well in the fridge and were just as good warmed in the microwave the next day. The boyfriend loved the topping so much he has been begging me to make more for ice cream sundaes!

Cherry Crisp with a scoop of vanilla ice cream in a white, square bowl on a white square plate with a fork leaning on the right side of the bowl.

Fresh Cherry Crisp

Yield: 4 mini crisps
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

  • 1/2 cup quick cooking oats
  • 1/2 cup plus 2 tablespoons all-purpose flour, divided
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 cup brown sugar, packed
  • 1/4 cup butter, melted
  • 2 cups pitted sour cherries
  • 1/2 cup granulated sugar

Instructions

  1. Preheat oven to 350°F.
  2. Spray four ramekins with non-stick cooking spray.
  3. Combine oats, 1/2 cup all-purpose flour, baking powder and baking soda together in a medium bowl. Whisk together well to evenly combine.
  4. Add brown sugar and melted butter to the flour mixture and mix well to form a clumpy dough. Set aside.
  5. In another bowl combine pitted cherries, granulated sugar and 2 tablespoons all-purpose flour. Mix well so the cherries are coated with the flour and sugar. Divide them between the four sprayed ramekins.
  6. Cover cherries with crisp topping, dividing it evenly between the four ramekins.
  7. Bake for 30-35 minutes, until crisp topping is golden brown.

Notes

  • You can easily double this recipe and prepare in one 9"x13" baking dish.

Did you make this recipe?

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Tricia

Saturday 25th of July 2020

Love it so much !

Jamie

Monday 27th of July 2020

Thanks so much for stopping by, Tricia! I appreciate you taking the time to comment. Happy Baking! -Jamie

Laurel

Thursday 23rd of July 2020

Absolutely wonderful! Added some chopped pecans to the crumble and used some very tart cherries. 10/10 will make again.

Jamie

Monday 27th of July 2020

So happy to hear you enjoyed the crisp, Laurel! Thanks so much for stopping by and leaving your feedback! -Jamie

Grammye

Friday 3rd of July 2020

Oh, girl. This is crazy good thank you. 

Jamie

Monday 6th of July 2020

So happy to hear you enjoyed the crisp! Thanks so much for stopping by and leaving your feedback! -Jamie

Olga

Thursday 28th of May 2020

Just made it! That was so delicious! Thank you so much for the recipe. The crumble was spot-on. Just a quick note that maybe the cherries on our tree were too sweet to begin with, but the amount of granulated sugar was a bit too much for our cherries. I think another reviewer mentioned cinnamon, so I added that, and it was fantastic!

Jamie

Thursday 28th of May 2020

Hi Olga!

So happy to hear you enjoyed it! Happy baking!

-Jamie

Pam

Monday 22nd of July 2019

My husband said this made the best cherry crisp he's ever had. Made it with cherries from the tree we planted in the back yard. I loved it so much, I am using the recipe with rhubarb for dessert tonight.

Jamie

Monday 22nd of July 2019

So happy to hear you enjoyed the crisp, Pam! Thanks so much for stopping by and leaving your feedback! -Jamie

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