Cherry Crisp with Almond Oat Topping

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Cherry Crisp with Almond Oat Topping

This cherry crisp is loaded with sweet, jammy cherries and topped with a buttery almond oat crumble that bakes up golden and crunchy. Use fresh or frozen cherries, toss everything together, and have it on the table in just about an hour.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings:

Calories: 473kcal

Author: Callan Wenner

Equipment

2 Mixing bowls
Cherry pitter
7x11” casserole dish

Ingredients

2 tablespoons unsalted butter room temperature (for casserole dish)
½ cup unsalted butter melted
¾ cup brown sugar packed
1 cup flour
1 cup rolled oats
¼ teaspoon kosher salt
½ cup sliced almonds
40 oz cups pitted sweet cherries fresh or frozen (~10 cups)
⅓ cup granulated sugar
3 tablespoons cornstarch
Juice of 1 lemon
1 teaspoon almond extract

US Customary - Metric

Instructions

Preheat the oven to 350℉ and move a rack to the lower third of the oven.
Butter the bottom and sides of a 7x11” casserole dish.
2 tablespoons unsalted butter
Use a fork to mix together the melted butter, brown sugar, flour, oats, salt, and sliced almonds until crumbles form. Set aside.
½ cup unsalted butter, ¾ cup brown sugar, 1 cup flour, 1 cup rolled oats, ¼ teaspoon kosher salt, ½ cup sliced almonds
Cut large cherries in half, and leave small ones whole.
40 oz cups pitted sweet cherries
Add the cherries, sugar, cornstarch, lemon juice, and almond extract to a large bowl and toss to combine.
⅓ cup granulated sugar, 3 tablespoons cornstarch, Juice of 1 lemon, 1 teaspoon almond extract
Pour the cherries into the buttered baking dish and spread into an even layer, then top completely with the crisp topping.
Bake in the lower third of the oven for 45 minutes until the cherry juice is very bubbly.
Cool for 20-30 minutes to let the juices set, then serve as is or with a scoop of vanilla ice cream.

Notes

This also works in a 9x13” casserole dish but leads to a thinner layer of fruit and topping. Through testing, I preferred the slightly smaller pan.

Store covered at room temperature for up to one day. After that, transfer to the fridge and store for up to three more days. The topping will soften in the fridge, so to bring it back to life, pop it in a 350F oven for about 10 minutes until warmed through and crisped back up.

Nutrition