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Easy Sour Cherry Crisp

A close-up of a slice of sour cherry crisp on a white plate, showing juicy cherries and a golden oat topping.
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A simple summer dessert featuring tart cherries with a crunchy oat and nut topping. This recipe is perfect for home bakers and can be made ahead.

Ingredients

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  • 4 cups fresh or frozen sour cherries, pitted
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup all-purpose flour (or gluten-free blend)
  • 1 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans or almonds
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the sour cherries, granulated sugar, cornstarch, lemon zest, cinnamon, and nutmeg. Toss gently to coat the cherries. Pour the cherry mixture into an 8×8 inch baking dish.
  3. In a separate medium bowl, whisk together the flour, rolled oats, brown sugar, chopped nuts, and salt.
  4. Cut in the cold butter using a pastry blender, your fingertips, or two forks until the mixture resembles coarse crumbs.
  5. Sprinkle the crumble topping evenly over the cherry mixture in the baking dish.
  6. Bake for 35-45 minutes, or until the topping is golden brown and the cherry filling is bubbly.
  7. Let the crisp cool for at least 15 minutes before serving.

Notes

  • For a gluten-free version, use a gluten-free all-purpose flour blend and ensure your oats are certified gluten-free.
  • You can prepare the crisp up to the baking step and refrigerate it for up to 24 hours. Add a few extra minutes to the baking time if baking from chilled.
  • Serve warm with vanilla ice cream or whipped cream.

Nutrition

Find it online: https://devourdish.com/sour-cherry-crisp-recipe/