Cherry Crisp

Sour cherries give this classic dish energy and tang while simple prep makes it an easy dessert.


Prep Time {10 min; 30 min inactive}

Cook Time {1 hr}

Serving Size {12 servings}


1 1/2 cups Granulated Sugar

3 Tbsp. Cornstarch

4 cans (14-1/2 oz. each) Pitted Sour Cherries, drained or 2-1/2 lbs. Frozen Pitted Sour Cherries, thawed, drained

1/2 tsp. Almond Extract

1 1/4 cup All-purpose Flour

1 cup Packed Light Brown Sugar

1 cup Old-Fashioned or Quick Oats, uncooked

3/4 cup Unsalted Butter, cut into pieces

1/2 tsp. Salt

1/2 cup Sliced Almonds

Vanilla or Cinnamon Ice Cream, optional


Share this recipe

1. Heat oven to 375°F. In a large bowl, combine granulated sugar and cornstarch, mixing well. Add cherries and extract; mix well. Pour mixture into a 13 x 9-inch glass baking dish or 3 quart casserole dish.

2. In bowl of food processor, combine flour, brown sugar, oats, butter and salt. Process just until mixture is finely crumbled. Sprinkle mixture evenly over cherry mixture; top with almonds. Bake 50-60 minutes or until topping is golden brown and cherry mixture is bubbly.

3. Let stand at least 30 minutes before serving. Serve warm or at room temperature with ice cream if desired.

Note: If food processor is not available, combine ingredients in a large bowl and cut in butter with a pastry blender or two knives until coarse crumbs appear.

Reviews  { write a review }