This Cherry Almond Crisp is a straightforward dessert that lets the fruit shine. The tart cherries are balanced with a sweet, crunchy topping of oats, almonds, and brown sugar. It comes together in under an hour with minimal fuss.
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The key is using good cherries – fresh or frozen – and not overworking the topping. The result is a dessert that's equally at home on a weeknight or at a dinner party.
Why You'll Love This Recipe
About the Ingredients
6 cups (900g) pitted fresh or frozen cherries
Fresh cherries are ideal, but frozen (thawed and drained) work perfectly. If using canned, drain well and reduce sugar.
1/2 cup (100g) granulated sugar
Adjust based on cherry sweetness. For tart cherries, use the full amount; for sweeter, reduce to 1/3 cup.
2 tablespoons (16g) cornstarch
Helps thicken the cherry juices. You can substitute with arrowroot powder.
1 tablespoon (15ml) lemon juice
Freshly squeezed adds brightness. Bottled works in a pinch.
1 teaspoon vanilla extract
Pure vanilla gives the best flavor. Imitation is okay but use a bit less.
1 cup (120g) all-purpose flour
Provides structure. Gluten-free 1:1 blend works well.
1 cup (90g) rolled oats
Use old-fashioned oats, not instant. Quick oats work but give a softer texture.
1/2 cup (100g) packed brown sugar
Adds molasses flavor. Light or dark both work.
1/2 cup (60g) sliced almonds
Adds crunch. Pecans or walnuts are good substitutes.
1/2 teaspoon ground cinnamon
Warm spice that pairs with cherries. Nutmeg or cardamom can be substituted.
1/4 teaspoon salt
Balances sweetness. Use fine sea salt.
1/2 cup (115g) unsalted butter, melted
Use salted butter and reduce salt to 1/8 teaspoon if desired.
Tips & Tricks
- If using frozen cherries, thaw and drain them well to avoid a watery filling.
- For a deeper cherry flavor, add 1/2 teaspoon of almond extract to the filling.
- Let the crisp rest for 10 minutes after baking to allow the filling to set.
Pro Tips
Step-by-Step Instructions
1. Preheat Oven
Preheat oven to 375°F (190°C). Place a baking sheet on the lower rack to catch any drips.
2. Prepare Cherries
In a large bowl, combine cherries, granulated sugar, cornstarch, lemon juice, and vanilla. Toss gently to coat. Let sit for 10 minutes to release juices.
3. Make Topping
In a separate bowl, mix flour, oats, brown sugar, almonds, cinnamon, and salt. Pour in melted butter and stir until clumps form. Do not overmix.
4. Assemble Crisp
Transfer cherry mixture to a 9×13-inch (23×33 cm) baking dish. Spread evenly. Sprinkle topping over the fruit in an even layer.
5. Bake Crisp
Bake for 35-40 minutes, until the topping is golden brown and the filling is bubbling at the edges. If topping browns too quickly, cover loosely with foil.
6. Cool and Serve
Remove from oven and let rest for 10 minutes. Serve warm, optionally with ice cream or whipped cream.
Delicious Variations
Mixed Berry Cherry Crisp
Replace 2 cups of cherries with blueberries or raspberries.
Spiced Cherry Crisp
Add 1/4 teaspoon nutmeg and 1/8 teaspoon cloves to the topping.
Gluten-Free Cherry Crisp
Use a 1:1 gluten-free flour blend and certified gluten-free oats.
How to Store Cherry Almond Crisp
Refrigerator
Store covered in the fridge for up to 4 days.
Freezer
Freeze the baked crisp (cooled) in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat individual portions in the microwave for 30-45 seconds, or in a 350°F (175°C) oven for 10-15 minutes.
Frequently Asked Questions
Q: Can I use canned cherries?
Yes, canned cherries work, but drain them well and reduce the sugar to 1/4 cup since they're often packed in syrup.
Q: Why is my crisp runny?
The filling may be runny if the cherries were too watery or the cornstarch wasn't enough. Make sure to drain frozen cherries and let the crisp rest after baking.
Q: Can I make this ahead of time?
Yes, assemble the crisp and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time.
Q: What can I substitute for almonds?
Use pecans, walnuts, or even crushed graham crackers. To keep it nut-free, use extra oats.
If you try this Cherry Almond Crisp, let me know how it turns out! Share your results in the comments or tag me on social media. Happy baking!
Cherry Almond Crisp
Juicy cherries under a buttery almond-oat topping, baked until bubbling. A simple, crowd-pleasing dessert.
🧂 Ingredients
- 6 cups (900g) pitted fresh or frozen cherries
- 1/2 cup (100g) granulated sugar
- 2 tablespoons (16g) cornstarch
- 1 tablespoon (15ml) lemon juice
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- 1 cup (90g) rolled oats
- 1/2 cup (100g) packed brown sugar
- 1/2 cup (60g) sliced almonds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted
📋 Instructions
- 1Preheat Oven — Preheat oven to 375°F (190°C). Place a baking sheet on the lower rack to catch any drips.
- 2Prepare Cherries — In a large bowl, combine cherries, granulated sugar, cornstarch, lemon juice, and vanilla. Toss gently to coat. Let sit for 10 minutes to release juices.
- 3Make Topping — In a separate bowl, mix flour, oats, brown sugar, almonds, cinnamon, and salt. Pour in melted butter and stir until clumps form. Do not overmix.
- 4Assemble Crisp — Transfer cherry mixture to a 9×13-inch (23×33 cm) baking dish. Spread evenly. Sprinkle topping over the fruit in an even layer.
- 5Bake Crisp — Bake for 35-40 minutes, until the topping is golden brown and the filling is bubbling at the edges. If topping browns too quickly, cover loosely with foil.
- 6Cool and Serve — Remove from oven and let rest for 10 minutes. Serve warm, optionally with ice cream or whipped cream.
Liam covers personal finance and investing for beginners, demystifying money management with clear, no-nonsense advice. He focuses on budgeting, saving, and long-term wealth building, often using real-life scenarios to illustrate concepts.
