Cherry Crisp

Summer nights are even sweeter with a warm Cherry Crisp for dessert. Throw it all together at the last minute and serve it up with some vanilla ice cream.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings (3/4 cup each)

Calories 400kcal

Author Meggan Hill

Ingredients

For the crisp topping:

1/2 cup all-purpose flour
1 cup old-fashioned rolled oats (see note 1)
1/2 cup light brown sugar
1/2 cup walnuts toasted and chopped (see note 2)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup butter melted (1 stick)

For the cherry crisp:

3/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
6 cups cherries pitted (about 32 ounces or 2 pounds, see note 3)
Vanilla ice cream for serving, optional

US Customary - Metric

Instructions

To make the crisp topping, in a medium bowl, add flour, oats, brown sugar, walnuts, cinnamon, and salt. Drizzle butter over mixture and toss to combine. Cover an refrigerate while preparing the filling.
Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Coat a 9-inch by 13-inch baking dish with nonstick spray or rub with butter.
In a large bowl, whisk together sugar, cinnamon, nutmeg, and salt. Add cherries and toss well to coat. Pour into prepared baking dish and sprinkle with topping.
Bake until the fruit juices are bubbling and the topping is crisp and golden brown, about 50 to 60 minutes. Remove from oven and cool 15 minutes. Serve with vanilla ice cream if desired.

Notes

Rolled oats: Flat and flaky, these are otherwise known as old-fashioned oats. You can get away with using quick-cooking oats in a pinch, but do not substitute steel-cut oats.
Walnuts: Or substitute raw pecans, slivered almonds, or cashews (I tried the pecan and cashew variations and they were really great!).
Cherries: Fresh or frozen, tart or sweet, any cherries are the right cherries for Cherry Crisp.
Yield: This recipe makes about 6 cups of Cherry Crisp, enough for 8 servings, ¾ cup each (plus ice cream).
Storage: Cover the Cherry Crisp with foil or plastic wrap and store at room temperature for 1 to 2 days or store covered in the refrigerator for up to 4 days.

Nutrition