Easy Cherry Crisp is a dish that comes together relatively quickly but super easily! Featuring fresh, juicy Washington cherries and an addictive oat crisp topping. Don’t forget the ice cream!
This post is sponsored by Northwest Cherry Growers. All opinions are 100% my own.
I can’t believe this year is almost coming to a close.
Where has the time gone? Seriously. I feel like I blinked and it’s nearing September. That yesterday was my birthday (my birthday is in January). That in a few weeks, there will be Christmas stuff out (don’t even get me started on Hobby Lobby; Christmas has been up and out since July).
Like this year, cherry season is also fleeting, so when Northwest Cherry Growers reached out to me to send me 22 pounds (!!!) of fresh Washington State cherries, I was SO happy to accept! I knew I couldn’t use all the 22 pounds, so I gave most of them away to neighbors, family and friends who were thrilled to receive such a bounty of fresh-picked cherries. However, I held a couple pounds back to make sure I had enough cherries to make this Easy Cherry Crisp!
I was debating what to do with my abundance of cherries and crisps and cobblers were juggling in my head. But then I remember last year I made a Cherry Cobbler Pie with my batch of cherries and the fate was sealed: Cherry Crisp it was!
My favorite part about this crisp is that it truly is a cinch to make. The hardest part, which isn’t hard but more labor intensive, is pitting all the cherries. You obviously want to do this unless your goal is to break the teeth of those you serve it to 🙂 I found this cherry pitter from Sur La Table last year and love it. It pits 6 cherries at a time, is dishwasher safe and totally easy to assemble. Plus, you can pit 6x the amount of cherries in half of the time it takes with a handheld pitter or the old straw into a Coke bottle trick.
You’ll simply combine the pitted cherries and some sugar, cornstarch, a little lemon juice and a splash of vanilla extract and pour them into a dish – I used a 9″ round pie plate and found it fit perfectly. Then you’ll make your oat topping, which consists of oats, brown sugar, cinnamon, flour and cubed butter you’ll work together into pea-sized crumbs. Sprinkle the crisp topping over the cherries and bake the beauty until it’s golden brown and bubbly.
Of course, serving it a la mode is NOT optional!
Three cheers for cherry season!
- FOR THE CHERRIES:
- 5 cups fresh or frozen Washington cherries, pitted and halved
- ½ cup granulated sugar
- 3 Tablespoons cornstarch
- 2 Tablespoons lemon juice
- ½ teaspoon vanilla extract
- FOR THE CRISP:
- ¾ cups old-fashioned oats
- ½ cup brown sugar
- Dash of cinnamon
- 6 Tablespoons all-purpose flour
- 6 Tablespoons salted butter, cubed
- Preheat oven to 350 degrees. Lightly grease a 9" pie dish or 9x9" square baking pan with cooking spray; set aside. If using a pie pan, I like placing the pie pan on a rimmed baking sheet just in case there are any spillovers.
- In a large bowl, combine the cherries, sugar, cornstarch, lemon juice and vanilla and stir together until cherries are fully coated. Pour the cherry mixture into the prepared dish in an even layer.
- For the crisp topping: In a medium bowl, combine the oats, brown sugar, cinnamon, and flour and mix well. Add in the cubed butter and using a pastry blender or two forks, begin cutting the butter into the oat mixture until pea-size crumbs come together. Sprinkle the crisp topping liberally over the cherry mixture.
- Bake the crisp for 40-45 minutes or until the crisp topping is golden brown and set and the mixture is bubbly. Allow to cool off for about 15-20 minutes before serving.
Juicy, sweet, fresh & ripe Washington cherries in a buttery, oaty crisp. Not much better than that!
Have a super sweet day!