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Easy Sour Cherry Crisp

A close-up of a bowl filled with warm sour cherry crisp, featuring a golden brown crumble topping and juicy cherries.
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A simple sour cherry crisp recipe with an oat and nut topping, perfect for summer baking.

Ingredients

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  • 4 cups sour cherries, fresh or frozen
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into cubes
  • 1/2 cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the sour cherries, granulated sugar, cornstarch, lemon zest, and vanilla extract. Toss gently to coat the cherries.
  3. Pour the cherry mixture into an 8×8 inch baking dish.
  4. In a separate medium bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt.
  5. Add the cold butter cubes to the oat mixture. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  6. Stir in the chopped nuts.
  7. Sprinkle the oat topping evenly over the cherry mixture in the baking dish.
  8. Bake for 35-45 minutes, or until the topping is golden brown and the cherry filling is bubbly.
  9. Let the crisp cool for at least 10-15 minutes before serving.

Notes

  • For a gluten-free version, use a gluten-free all-purpose flour blend or almond flour in the topping.
  • You can prepare the crisp ahead of time and bake it when ready. Cover and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
  • Serve warm with vanilla ice cream or whipped cream.

Nutrition

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