Description
This Fresh Cherry Crisp is a delightful dessert featuring sweet, ripe cherries baked under a crunchy oat and pecan topping with a hint of lemon and warm spices. Perfect for any season, it offers a beautifully balanced combination of juicy fruit and buttery crispness, ideal served warm with ice cream or whipped cream.
Ingredients
Cherry Filling
- 3 pounds sweet ripe cherries, pitted
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon pure almond extract (optional)
Crisp Topping
- 2/3 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 3 tablespoons granulated sugar
- 2/3 cup old-fashioned rolled oats
- 3/4 cup chopped pecans (optional)
- Zest of one lemon
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, melted
Instructions
- Prep the Oven and Dish: Preheat your oven to 350°F (175°C). Grease an 8×11-inch baking dish, a 9-inch square or round baking dish, or a 9-inch deep pie plate to prevent sticking.
- Prepare the Crisp Topping: In a large bowl, combine the flour, brown sugar, granulated sugar, oats, chopped pecans if using, lemon zest, vanilla extract, baking powder, cinnamon, and salt. Stir the mixture until evenly combined. Add the melted butter and mix thoroughly until all ingredients are well incorporated. Freeze this topping mixture for up to 30 minutes to help it hold its shape during baking.
- Prepare the Cherry Filling: In a separate bowl, mix the pitted cherries with granulated sugar, cornstarch, lemon juice, vanilla extract, and almond extract if using. Stir until the cherries are well-coated and the mixture is uniform.
- Add the Topping: Spread the cherry mixture evenly into the prepared baking dish. Then sprinkle the chilled crisp topping evenly over the cherries, ensuring an even layer for a perfect crisp texture.
- Bake the Crisp: Place the baking dish uncovered in the preheated oven and bake for 35-45 minutes, or until the topping is golden brown and the cherry juices are bubbling around the edges, signaling the filling is cooked through.
- Cool and Serve: Remove the cherry crisp from the oven and let it cool for about 10 minutes before serving. It’s delicious served warm with a scoop of ice cream, a dollop of whipped cream, or simply on its own.
Notes
- Freezing the topping before baking helps maintain a crumbly texture during cooking.
- Optionally, pecans can be omitted for a nut-free version.
- Serve warm for best flavor and texture.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.
