Cherry Crisp

This favorite fruit dessert recipe is generous on the cherries--almost twice the amount of other crisps. Serve it warm from the oven with a scoop of ice cream.

Cherry Crisp
Servings: 8 Prep 20 mins Bake 350°F 45 mins to 50 mins Cook 10 mins


  • 5 bags (12 ounces each) frozen pitted cherries, not thawed
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 cup cornstarch
  • Pinch ground nutmeg
  • 1 cup all-purpose flour
  • 1/2 cup packed light-brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch ground nutmeg
  • Pinch salt
  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  • 1/4 cup old-fashioned rolled oats
  • Vanilla ice cream or whipped topping (optional)

Make It


1. Mix 1 cup cherries, sugar, water, cornstarch and nutmeg in saucepan. Heat over medium-high heat, stirring, until clear and thick, 8 to 10 minutes. In large bowl, stir thickened mixture into remaining cherries. Refrigerate, covered.


2. Mix flour, sugar, cinnamon, nutmeg, salt in large bowl. Using fingertips, rub butter into flour mixture until coarse crumbs form. Cover; refrigerate until ready to use.

3. To bake, heat oven to 350 degrees F. Grease 2-quart baking dish. Spoon cherry mixture into dish. Stir oats into topping mixture. Sprinkle over filling.

4. Bake in 350 degrees F oven 45 to 50 minutes, until filling is bubbly and top is browned. Let dish cool on wire rack for 10 minutes. Serve with vanilla ice cream or whipped topping, if desired.

Make Ahead Tip

  • The filling and topping without the oats can be made a day ahead and refrigerated. The crisp can also be assembled a few hours before baking through step 3. To bake, let crisp come to room temperature, or if going directly from refrigerator to oven, bake a little longer.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 324, Fat, total (g): 10, chol. (mg): 23, sat. fat (g): 6, carb. (g): 58, fiber (g): 3, pro. (g): 3, sodium (mg): 25, Percent Daily Values are based on a 2,000 calorie diet.