This easy cherry crisp highlights sweet, juicy cherries with a layer of fruit filling topped by a brown sugar oatmeal crumble baked until golden. Serve warm with vanilla ice cream for an effortless, crowd-pleasing dessert. 
Every summer I look forward to fresh cherries at farmers’ markets and grocery stores. Ripe, sweet cherries are irresistible, and this cherry crisp lets them shine. Fruit crisps are simpler than pies, and here the cherries are the star. The oatmeal crumble adds brown sugar flavor and crunch, while a scoop of vanilla ice cream makes it extra special. It’s also delicious cold from the fridge for breakfast.
Homemade Cherry Crisp
Start by pitting the cherries—this is the most time-consuming step. A cherry pitter speeds things up, but a paring knife works fine. Once pitted and halved, the rest is easy.
Cherry Filling
Toss the pitted cherries with lemon juice, cinnamon, cornstarch, and sugar. The cornstarch thickens the juices while lemon brightens the cherry flavor.
Cook the cherry mixture gently in a large pot. The cherries will release juice and the mixture will thicken as it simmers. While many fruit crisps skip pre-cooking, cherries have thicker skins and benefit from a short simmer so they soften and release more flavor—essentially creating a fresh cherry pie filling.
If you use frozen cherries, simmer longer to evaporate excess water from ice crystals and concentrate the filling. 
Crisp Topping
The crumble is just four ingredients: flour, quick oats, brown sugar, and butter. Combine the dry ingredients, stir in melted butter until the mixture resembles damp sand, and sprinkle it evenly over the cherry filling. 
Optional: fold in 1/2 cup slivered almonds to the topping for extra texture and flavor.
Cherry Crisp with Sour Cherries
This recipe is written for sweet fresh cherries. If you choose sour cherries, increase the sugar in the cherry layer to balance the tartness.
Cherry Crisp with Cherry Pie Filling
For a shortcut, use two 21-oz cans of premade cherry pie filling in the pan. Prepare the crumble topping the same way and bake; the baking time will be similar.
Fresh cherries make this crisp exceptional. The combination of juicy cherry filling, crumbly brown sugar topping, and melting ice cream gives you a no-fuss dessert that’s perfect for summer.
For more cherry ideas, try other cherry-based recipes or variations that suit your taste.
Cherry Crisp
30
30
1
15 people
Ingredients
Cherry Filling
- 32 oz cherries*, pitted and halved
- 3/4 cup sugar
- 3 tablespoons lemon juice, freshly squeezed
- 1/4 cup cornstarch
- 1/2 teaspoons cinnamon
Oatmeal Crumble
- 1 cup all-purpose flour
- 1 cup quick-cooking oats**
- 1 cup brown sugar
- 1/2 cup unsalted butter, melted
Instructions
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Preheat the oven to 375°F (190°C).
Cherry Filling
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Add the cherries, sugar, lemon juice, cornstarch, and cinnamon to a large pot. Toss to coat evenly.
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Heat over low, stirring occasionally. The cherries will release juice and the mixture will thicken.
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After 10–15 minutes, when the juices have thickened, remove from heat.
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Pour the filling into a 9×13-inch glass or ceramic pan.
Crumble Topping
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In a medium bowl, stir together flour, oats, and brown sugar.
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Stir in melted butter until the mixture looks like wet sand.
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Crumble the topping evenly over the cherries.
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Bake 25–30 minutes, until the top is golden and the cherries are bubbling. If the topping browns too quickly, tent with foil and continue baking.
Notes
*If using frozen cherries, simmer 5–10 minutes longer to thicken the filling.
**Large rolled or large-flake oats work well; avoid instant or steel-cut oats.
This recipe can be halved and baked in an 8×8 or 9×9-inch pan.
Store leftovers covered in the refrigerator.