Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x9 inch baking dish or a similar-sized oven-safe dish with butter or cooking spray. This prevents the cherries from sticking and ensures easy serving.
- In a large bowl, combine the pitted cherries, granulated sugar, flour (or cornstarch), lemon juice, vanilla extract, and cinnamon (if using). Toss gently to ensure the cherries are evenly coated with the sugar and thickener. If using fresh cherries, they will release their juices during baking. If using thawed frozen cherries, ensure they are well-drained before proceeding.6 cups fresh or frozen (thawed and drained) cherries, pitted, 1/2 cup granulated sugar, 2 tablespoons all-purpose flour or cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon
- Transfer the cherry mixture into the prepared baking dish, spreading it out evenly. Make sure all the cherries are in a single layer as much as possible to ensure even cooking.
- In a separate medium bowl, whisk together the all-purpose flour, rolled oats, packed light brown sugar, and salt. This dry mixture forms the base of your delicious crisp topping.1 cup all-purpose flour, 3/4 cup rolled oats, 1/2 cup packed light brown sugar, 1/4 teaspoon salt
- Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. It's crucial for the butter to be cold; this creates the signature crispy texture.1/2 cup unsalted butter, cold and cut into small cubes
- Sprinkle the crisp topping evenly over the cherry filling in the baking dish. Ensure the entire surface of the cherries is covered. Don't press down; leave it crumbly for optimal crispiness.
- Place the baking dish on a baking sheet (to catch any potential drips) and bake in the preheated oven for 30-40 minutes, or until the topping is golden brown and the cherry filling is bubbling around the edges. The exact baking time might vary depending on your oven and the juiciness of your cherries.
- Once baked, carefully remove the cherry crisp from the oven. Let it cool for at least 10-15 minutes before serving. This allows the filling to set slightly, making it easier to serve and preventing you from burning your tongue on the molten cherry goodness!
- Serve your warm Cherry Crisp on its own or with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of créme anglaise.
Notes
Once the Cherry Crisp has cooled completely, cover it tightly with plastic wrap or aluminum foil. It will stay fresh in the refrigerator for 3-4 days. To reheat, warm in a preheated oven at 300°F (150°C) for 10-15 minutes.
