Cherry Crisp (with fresh or frozen cherries)
This cherry crisp is filled with sweet, juicy cherries and topped with a buttery oat crumble that bakes up perfectly golden and crisp. Serve it fresh from the oven with a scoop of vanilla ice cream for an easy summer dessert that’s always a hit.
Cherry crisp is my go-to when I want a homemade dessert without spending half the day in the kitchen. Toss the filling together, sprinkle on the crumble topping, and let the oven do the rest. I especially love that this recipe uses frozen cherries, so I can make it whenever the craving strikes. If you’re as big a fan of cherry desserts as I am, don’t miss my cherry hand pies and cherry crumble bars, both are always worth baking.
Why You’ll Love This Recipe
- Golden crumble in every bite. The buttery oat topping bakes up crisp, crunchy, and downright irresistible, you may find yourself picking at it before the crisp even cools.
- Amazing flavor with minimal effort. Skip the pie crust and all the rolling! Just stir together the filling, sprinkle on the topping, and let it bake. With only about 10 minutes of prep, this cherry crisp is like a homemade cherry pie but without the fuss.
- Your kitchen will smell amazing. As it bakes, the cherries bubble and the topping turns golden, filling your kitchen with that cozy, fresh-baked smell.
- Hot meets cold in the best way. Spoon this crisp into a bowl while it’s still warm and top it with vanilla ice cream for a melty, creamy dessert that’s hard to beat.
Ingredient Notes
- Frozen cherries: No pitting required, just juicy, sweet cherries that bake down into a thick, bubbly filling. Fresh cherries work too if you’ve got them.
- Lemon juice + zest: Adds brightness that keeps the filling from tasting too sweet and makes the cherry flavor pop.
- All-purpose flour: Helps thicken the cherries as they bake and gives structure to that crisp, crumbly topping.
- Old fashioned oats: Bring that classic crisp texture.
- Brown sugar + granulated sugar: A mix of both gives deep caramel-like flavor in the topping with just the right sweetness throughout.
- Cold butter: The key to a crumbly, golden topping.
- Cinnamon: Just a hint warms up the flavor and pairs perfectly with the cherries.
- Vanilla ice cream: Essential for serving!
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Mixed berry crisp. Swap half (or all) of the cherries for blueberries, raspberries, or blackberries for more berry goodness. Try my blueberry crisp or peach crisp!
Almond flavor. Add 1/4 teaspoon almond extract to the fillings, it pairs really well with cherries.
Nutty crisp. Add chopped pecans or almonds to the topping for extra crunch and flavor.
How to Make a Cherry Crisp
- In a large bowl, combine cherries, sugar, flour, lemon juice and lemon zest. Stir until cherries are coated and set aside.
- In a separate bowl, whisk together rolled oats, flour, brown sugar, granulated sugar, cinnamon and salt. Add butter and use a pastry cutter (or two forks) to cut the butter into the dry ingredients until the mixture resembles coarse sand.
- Pour cherries into prepared baking dish. Evenly sprinkle crisp mixture on top.
- Bake crisp at 375°F for 30 to 40 minutes or until the top is golden brown and the cherries are bubbling.
Expert Tips
Don’t thaw frozen cherries. Add them straight from the freezer so they don’t release too much liquid before baking.
Keep the butter cold. Cold butter creates that crumbly, golden topping instead of a greasy or dense one.
Don’t overmix the topping. Stop when it looks like coarse crumbs, this is what gives you that perfect crisp texture.
Let it rest before serving. A short cool-down helps the filling set so it scoops nicely instead of running.
Make Ahead and Storage Tips
Make Ahead: You can prep the filling and topping separately and store them in the fridge for up to 24 hours. For longer storage, assemble the unbaked crisp, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Bake straight from frozen at 375°F for 45–55 minutes.
Storage: Keep baked cherry crisp covered in the refrigerator for up to 3 days. The topping will soften over time, but it will still taste great.
Freezing: Once fully cooled, wrap the entire pan well in plastic wrap and foil to prevent freezer burn. Freeze for up to 3 months. Thaw in the fridge or bake/reheat from frozen.
Reheating: Warm in a 350°F oven for 10–20 minutes until heated through. If reheating from frozen, remove plastic wrap but keep foil on top to protect the topping, and bake for 40–50 minutes.
Recipe FAQ
It may need a bit more thickener (like flour or cornstarch) or extra bake time so the filling can fully bubble and set. Keep in mind the filling will thicken and set as it cools.
Yes, omit the oats and replace it with equal amount of flour.
Yes! Just pit them first. You may need a little extra sugar depending on how sweet they are.
Related Recipes
Stone fruit recipes are simply the best in summer. Try these next!
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Get the Recipe: Cherry Crisp (with fresh or frozen cherries)
Ingredients
Cherry Filling
- 1 Tablespoon (15 g) unsalted butter, for greasing pan
- 5 cups (30 oz) frozen cherries, (see notes for fresh)
- ¼ cup (50 g) granulated sugar
- 2 Tablespoons (15 g) all purpose flour
- 2 teaspoons (10 ml) fresh lemon juice
- 1 teaspoon (5 g) fresh lemon zest
Crisp Topping
- 1 cup (80 g) old fashioned rolled oats
- ½ cup (67 g) all purpose flour
- ½ cup (100 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon (1.25 g) ground cinnamon
- Pinch (Pinch) of salt
- ½ cup (113 g) unsalted butter, cold and cut into cubes
- Vanilla ice cream for serving
Instructions
- Preheat the oven to 375° F. Use butter to grease a 2-quart baking dish (or 10-inch skillet). Set aside.
- In a large bowl, combine cherries, sugar, flour, lemon juice and lemon zest. Stir until cherries are coated and set aside.
- In a separate bowl, whisk together rolled oats, flour, brown sugar, granulated sugar, cinnamon and salt. Add butter and use a pastry cutter (or two forks) to cut the butter into the dry ingredients until the mixture resembles coarse sand.
- Pour cherries into prepared baking dish. Evenly sprinkle crisp mixture on top.
- Bake crisp at 375° F for 30 to 40 minutes or until the top is golden brown and the cherries are bubbling. Serve warm with a scoop of vanilla ice cream.
