Cherry Crisp

Cherries have been on sale at my grocery store the last couple of weeks, so I decided to grab another bag and make a cherry crisp. This recipe was super simple and easy and used items I already had in my pantry.

The cherries were perfectly sweet and the oat-based topping was perfect. You can top it with a scoop of vanilla ice cream or whipped cream and definitely make sure it’s warm. So good!


4 3/4 cup pitted cherries (if frozen, thaw first)

1/3 cup sugar

2 Tbsp cornstarch

1 Tbsp lemon juice

1/2 tsp vanilla extract


1 cup rolled oats

2/3 cup flour

1/2 cup packed light brown sugar

1 tsp cinnamon

1/2 tsp salt

1/2 cup unsalted butter, melted

Preheat your oven to 375 degrees. Lightly grease a 11×7-inch or 9×9-inch baking dish with nonstick cooking spray. In a large bowl, combined the cherries, sugar, cornstarch, lemon juice and vanilla extract. Stir to combine and let sit while you make the crisp topping.

In a medium bowl, combine the oats, flour, sugar, cinnamon and salt. Mix to combine. Pour in the melted butter and then stir to until the dry ingredients are moistened.

Transfer the filling mixture to the prepared baking dish – juices and all. Evenly sprinkle the topping over the filling until covered. Bake for 35 to 40 minutes or until the filing is bubbling and the top is golden brown. Allow to cool for 10 minutes before serving. Scoop into individual bowls and top with ice cream or whipped cream.

Source: Well Plated


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