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Easy Sour Cherry Crisp

A close-up of a slice of delicious sour cherry crisp on a white plate, with the rest of the crisp in the background.
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A simple, no-crust summer dessert featuring tart cherries and a sweet oat-nut crumble topping. Perfect for home bakers looking for a make-ahead fruit crisp.

Ingredients

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  • 4 cups sour cherries, fresh or frozen
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups rolled oats
  • 1 cup all-purpose flour (or gluten-free all-purpose flour)
  • 1 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup cold unsalted butter, cut into cubes (or dairy-free butter substitute)
  • 1/2 cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the sour cherries, granulated sugar, cornstarch, lemon zest, and vanilla extract. Toss gently to coat the cherries.
  3. Pour the cherry mixture into an 8×8 inch baking dish.
  4. In a separate medium bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt.
  5. Add the cold butter cubes to the oat mixture. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  6. Stir in the chopped nuts.
  7. Evenly sprinkle the crumble topping over the cherry mixture in the baking dish.
  8. Bake for 35-45 minutes, or until the topping is golden brown and the cherry filling is bubbly.
  9. Let the crisp cool for at least 10-15 minutes before serving.

Notes

  • For a gluten-free version, use gluten-free all-purpose flour and ensure your oats are certified gluten-free.
  • You can prepare the cherry filling and the crumble topping separately up to a day in advance. Store them covered in the refrigerator. Assemble and bake when ready to serve.
  • Serve warm with vanilla ice cream or whipped cream.

Nutrition

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