Print

Sour Cherry Crisp

Close-up of a bubbling sour cherry crisp in a baking dish, with a golden oat topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, no-crust summer dessert featuring tart cherries and a sweet oat-nut crumble topping. This recipe is perfect for home bakers looking for an easy, make-ahead fruit crisp.

Ingredients

Scale
  • 4 cups fresh or frozen sour cherries, pitted
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the sour cherries with granulated sugar, cornstarch, and lemon juice. Pour the cherry mixture into an 8×8 inch baking dish.
  3. In a separate medium bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt.
  4. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the chopped nuts, if using.
  5. Evenly sprinkle the crumble topping over the cherry mixture in the baking dish.
  6. Bake for 30-40 minutes, or until the topping is golden brown and the cherry filling is bubbly.
  7. Let the crisp cool for at least 15 minutes before serving.

Notes

  • For a gluten-free version, use a gluten-free all-purpose flour blend and certified gluten-free oats.
  • You can substitute almond flour for all-purpose flour in the topping for a different flavor and texture.
  • This crisp can be assembled up to 24 hours in advance and refrigerated before baking.
  • Serve warm with vanilla ice cream or whipped cream.

Nutrition

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