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!
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
- Preheat oven to 350°F.
- Spray four ramekins with non-stick cooking spray.
- Combine oats, 1/2 cup all-purpose flour, baking powder and baking soda together in a medium bowl. Whisk together well to evenly combine.
- Add brown sugar and melted butter to the flour mixture and mix well to form a clumpy dough. Set aside.
- 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.
- Cover cherries with crisp topping, dividing it evenly between the four ramekins.
- 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.
Nikki
Thursday 22nd of July 2021
Hi,
I normally don't cook with cherries .. I see your recipe notes "pitted cherries" which mine are unpitted.. how do you recommend removing the pits?
Jamie
Saturday 24th of July 2021
Hi Nikki- I use an OXO cherry pitter! :) -Jamie
Hilary Duke
Thursday 1st of July 2021
We made this with cherries from our tree. It is very good!!
Jamie
Thursday 1st of July 2021
So glad to hear you enjoyed it, Hilary!
William Sheets
Wednesday 23rd of June 2021
Thank You, I made some and it was delicious
Jamie
Thursday 24th of June 2021
So happy to hear you enjoyed the recipe, William. Thanks so much for stopping by and leaving your feedback.
-Jamie
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