Description
This classic Cherry Crisp recipe features a buttery oat and brown sugar crumble topping baked over sweet, juicy cherry pie filling. Perfectly golden and bubbling fresh from the oven, it’s an easy-to-make dessert that pairs wonderfully with vanilla ice cream or whipped cream for a comforting treat.
Ingredients
For the Crumble Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons unsalted butter, cold and cubed
For the Filling
- 2 (21-ounce) cans cherry pie filling (or fresh cherries as preferred)
Instructions
- Prepare: Preheat your oven to 350°F (175°C). Line a sheet pan with parchment paper or a silicone baking mat for easy cleanup and lightly grease a 9x9-inch or 2-quart baking pan. Set these aside for assembly and baking.
- Mix Crumble: In a large mixing bowl, combine the flour, old-fashioned oats, light brown sugar, ground cinnamon, optional ground nutmeg, baking soda, and salt. Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter and your fingertips, blend the butter into the dry mix until the mixture resembles coarse crumbs. If the butter begins to soften or the mixture warms, place it in the refrigerator to chill for 20 minutes to keep it firm.
- Assemble: Spoon the cherry pie filling evenly into the prepared 9x9-inch baking pan and smooth it out gently. Evenly sprinkle the prepared crumble topping over the cherries without pressing down, to maintain a crisp texture. Place the baking pan on the lined sheet pan for stability during baking.
- Bake: Bake the assembled cherry crisp in the preheated oven for 40 to 50 minutes, or until the topping is a pleasing golden brown and the cherry filling bubbles slightly at the edges. If the topping begins to brown too quickly before the fruit is done, loosely cover the crisp with aluminum foil to prevent burning.
- Serve: Allow the cherry crisp to cool on a wire rack for 15 to 20 minutes after baking. This resting time helps the filling thicken slightly for easier serving. Serve warm, ideally topped with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream to enhance the dessert’s flavor and texture.
Notes
- For fresher and lighter fruit filling, use fresh cherries in season instead of canned cherry pie filling. Remember to pit and mix with a bit of sugar and cornstarch to thicken before baking.
- Chilling the crumble topping before baking helps achieve a flakier, more crumbly texture by keeping the butter cold.
- If you prefer a less sweet dessert, reduce the brown sugar in the crumble by up to 1/4 cup.
- This dessert is best enjoyed warm but can be stored covered in the refrigerator for up to 3 days. Reheat gently before serving.
