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Do you ever go to the market and toss way too much produce into your cart? I do this all too often, but I just cannot resist summer fruits like peaches, nectarines and cherries!
Sometimes I find myself ripping open the bag of cherries on the way home and ever so discreetly spit the pits out the window…did I just admit to that? That’s okay… we’re all friends here!
Sunday evening I found my refrigerator overflowing with beautiful cherries and decided to throw something together to use them up before they got fuzzy. I ended up making individual cherry crisps. They turned out fantastic and were even better topped with vanilla bean ice cream.
This Fresh Cherry Crisp held up really well in the fridge and were just as good warmed in the microwave the next day. The boyfriend loved the topping so much he has been begging me to make more for ice cream sundaes!
Fresh Cherry Crisp
Ingredients
- ½ cup quick cooking oats
- ½ cup plus 2 tablespoons all-purpose flour divided
- ⅛ teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ cup brown sugar packed
- ¼ cup butter melted
- 2 cups pitted sour cherries
- ½ cup granulated sugar
Instructions
- Preheat oven to 350°F.
- Spray four ramekins with non-stick cooking spray.
- Combine oats, 1/2 cup all-purpose flour, baking powder and baking soda together in a medium bowl. Whisk together well to evenly combine.
- Add brown sugar and melted butter to the flour mixture and mix well to form a clumpy dough. Set aside.
- In another bowl combine pitted cherries, granulated sugar and 2 tablespoons all-purpose flour. Mix well so the cherries are coated with the flour and sugar. Divide them between the four sprayed ramekins.
- Cover cherries with crisp topping, dividing it evenly between the four ramekins.
- Bake for 30-35 minutes, until crisp topping is golden brown.
Notes
- You can easily double this recipe and prepare in one 9"x13" baking dish.
Hi,
I normally don’t cook with cherries .. I see your recipe notes “pitted cherries” which mine are unpitted.. how do you recommend removing the pits?
Hi Nikki-
I use an OXO cherry pitter! :)
-Jamie
Nikki
You don’t need cherry pitter. If you have a stainless steel straw or maybe even a heavy duty plastic one, put over to of cherry at stem hole and push down. Will take cherry and put inside straw which releases to do the next one. Easy as Pie!
Sally
We made this with cherries from our tree. It is very good!!
So glad to hear you enjoyed it, Hilary!
Thank You, I made some and it was delicious
So happy to hear you enjoyed the recipe, William. Thanks so much for stopping by and leaving your feedback.
-Jamie
Love it so much !
Thanks so much for stopping by, Tricia! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Absolutely wonderful! Added some chopped pecans to the crumble and used some very tart cherries. 10/10 will make again.
So happy to hear you enjoyed the crisp, Laurel! Thanks so much for stopping by and leaving your feedback!
-Jamie
Oh, girl. This is crazy good thank you.
So happy to hear you enjoyed the crisp! Thanks so much for stopping by and leaving your feedback!
-Jamie
Just made it! That was so delicious! Thank you so much for the recipe. The crumble was spot-on. Just a quick note that maybe the cherries on our tree were too sweet to begin with, but the amount of granulated sugar was a bit too much for our cherries. I think another reviewer mentioned cinnamon, so I added that, and it was fantastic!
Hi Olga!
So happy to hear you enjoyed it! Happy baking!
-Jamie
My husband said this made the best cherry crisp he’s ever had. Made it with cherries from the tree we planted in the back yard. I loved it so much, I am using the recipe with rhubarb for dessert tonight.
So happy to hear you enjoyed the crisp, Pam! Thanks so much for stopping by and leaving your feedback!
-Jamie