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Fresh Cherry Crisp

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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

4.49 from 160 votes
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 mini crisps


  • ½ cup quick cooking oats
  • ½ cup plus 2 tablespoons all-purpose flour divided
  • teaspoon baking powder
  • teaspoon baking soda
  • ½ cup brown sugar packed
  • ¼ cup butter melted
  • 2 cups pitted sour cherries
  • ½ cup granulated sugar


  • 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.


  • You can easily double this recipe and prepare in one 9"x13" baking dish.
The default measuring system on My Baking Addiction is US Customary. Unit conversions are provided as a courtesy; please be aware that there may be some discrepancies.
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Recipe Rating

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Thursday 22nd of July 2021


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?


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!!


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


Thursday 24th of June 2021

So happy to hear you enjoyed the recipe, William. Thanks so much for stopping by and leaving your feedback.



Saturday 25th of July 2020

Love it so much !


Monday 27th of July 2020

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


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.


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

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