Cherry Crisp
This Cherry Crisp is both sweet and tart with the perfect chewy texture. Serve with vanilla ice cream for the ultimate spring treat!
Its cherry season which means we are enjoying some fresh and using them in baking and canning recipes when we can. This cherry crisp was on the list of desserts to make this year. Its got a little tartness to it but the crumble is sweet. I made mine gluten free using King Arthur 1:1 flour and it worked perfectly but you could use whatever flour you like. Also using Bobs Red Mill GF oats for the crumble topping worked great.
If you have ever pitted cherries you know what a pain it can be and time consuming. I suggest either using a cherry pitter like this one or you can always use frozen cherries instead. This dessert definitely needs to be in a smaller baking dish and I like to use this one but anything around 9X9 or 11X7 will work great. If you want to make one that fits in a 13X9 for a larger crowd than I would double the recipe.
Tips and Tricks
– I made this crisp with gluten free flour and it was incredible. Its one of those desserts you cant even tell its gluten free. Serve with Gluten free vanilla ice cream for an extra special treat.
– You can use fresh or frozen cherries here. It was cherry season so we used fresh but it works great either way.
– If you are not a fan of almond flavor then omit this in the recipe. The flavor compliments the cherries so well but I know its not for everyone.
-The cherries still have a bite to them once cooked so if you prefer to pulse them a few times in a food processor to make the texture a little more jam like then that works great too.
Tools You May Need
- Baking Dish
- Cherry Pitter
- Mixing Bowls
- Fork or Pastry Cutter
- Measuring Cups
Ingredients
Cherry Filling
4-5 Cups pitted cherries
2/3 C sugar
1 tbsp lemon juice
1 1/2 tsp vanilla extract
1/2 tsp almond extract
2 tbsp cornstarch or arrowroot powder
Crumble Mixture
8 tbsp butter cut into cubes
1 C quick or rolled oats
3/4 C brown sugar
3/4 C Flour or 1:1 GF Flour
1/2 tsp vanilla
1/4 tsp salt
Step 1:If using fresh cherries start by washing and pitting them. You can always skip this step and use frozen cherries. Then toss the cherries with sugar, vanilla, almond extract, lemon juice and cornstarch. Place in baking dish around 11X7 or 9X9.
Step 2:In a small mixing bowl add brown sugar, flour and butter. Cut butter into the flour or you can do this step with your hands. Once combined add your oats, salt and vanilla extract. Pour on top of cherries evenly.
Step 3: Bake at 350 degrees for around 50 minutes. I would start checking it at 45 minutes and take it out when it is golden brown. Serve with vanilla ice cream.
Cherry Crisp
This Cherry Crisp is both sweet and tart with the perfect chewy texture.
Ingredients
- Cherry Filling
- 4-5 Cups pitted cherries
- 2/3 C sugar
- 1 tbsp lemon juice
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 tbsp cornstarch or arrowroot powder
- Crumble Mixture
- 8 tbsp butter cut into cubes
- 1 C quick or rolled oats
- 3/4 C brown sugar
- 3/4 C Flour or 1:1 GF Flour
- 1/2 tsp vanilla
- 1/4 tsp salt
Instructions
1. If using fresh cherries start by washing and pitting them. You can always skip this step and use frozen cherries. Then toss the cherries with sugar, vanilla, almond extract, lemon juice and cornstarch. Place in baking dish around 11X7 or 9X9.
2. In a small mixing bowl add brown sugar, flour and butter. Cut butter into the flour or you can do this step with your hands. Once combined add your oats, salt and vanilla extract. Pour on top of cherries evenly.
3. Bake at 350 degrees for around 50 minutes. I would start checking it at 45 minutes and take it out when it is golden brown. Serve with vanilla ice cream.
Notes
- I made this crisp with gluten free flour and it was incredible. Its one of those desserts you cant even tell its gluten free. Serve with Gluten free vanilla ice cream for an extra special treat.
- You can use fresh or frozen cherries here. It was cherry season so we used fresh but it works great either way.
- If you are not a fan of almond flavor then omit this in the recipe. The flavor compliments the cherries so well but I know its not for everyone.
-The cherries still have a bite to them once cooked so if you prefer to pulse them a few times in a food processor to make the texture a little more jam like then that works great too.
