This fresh cherry crisp recipe is easy to throw together! If you love cobbler for dessert, this easy fruit dessert is going to be a hit.
- Of course you can use store bought pie cherries for this too. The bing variety are much sweeter so less sugar needs to be used.
Bing cherries are probably the most well known and sweetest. Chelan Cherries are second in the sweet department followed by Lapins and Rainier.
Pie cherries we used are not good eaten off the tree because of how very tart they are.
They are just called different things depending on whom you ask really. Tart cherries are sour and often used as key ingredient in desserts such as homemade cherry pie.
If you aren’t baking with them you’d probably want to choose Stella, Sunburst, Morello and/or the Sweetheart varieties to pop into your mouth.
Of course with any fruit crisp you need a sweet topping that includes oats for texture and flavor.
I like to use a bit nicer dish than just a baking pan I would for brownies because it looks nicer. This cherry dessert won’t slice out pretty but rather needs to be scooped out. This is my go to baking AND serving dish.
Here’s a look at the step by step process I took to make this. The longest part is pitting the cherries really.
Fresh cherry crisp
Time needed: 45 minutes.
Cherry crisp with fresh cherries
- Prepare fruit
Wash and pit cherries, put fruit in a bowl. We used sour cherries so if you use sweet cherries you’d want to cut down on the sugar. (if you want another flavor you could add a bit of lemon juice)
- Mix ingredients
In a medium bowl add sugar, 4 tbsp of your flour and vanilla with your cherries and stir to coat well.
- Preheat oven
Preheat oven to 375 degrees F.
- Make crisp coating
In another mixing bowl mix dry ingredients together: rest of your flour, brown sugar and Old Fashioned oats. Add room temperature or melted butter and shortening. Use fork to combine everything.
- Prepare to bake
Spray inside of casserole dish with non stick spray and pour in cherry mixture. Sprinkle the topping on and smooth out evenly over the top so it’s the same thickness across the pan.
Cover dish with foil and bake for 35 minutes. Then remove foil on top and continue baking for another 10-15 minutes until crisp topping is golden browned.
- Allow to cool
Take out of oven and allow to sit for 15 minutes before serving to solidify and thicken up a bit.
THIS is what it looks like when it’s done!! Seriously this fruit crisp is so good as is. No ice cream or whipped cream are needed for added sweetness, but a great addition too if you want.
Doesn’t this just look amazing?? Don’t expect to lift this out in cleanly sliced pieces. It is similar to a dump cake where a large spoon is needed. I serve it in bowls because it’s just gooey and ready to be scooped up with spoons.
Easy fruit desserts
- Upside down cherry pie is a fun one I came up with quite by accident using cherry pie filling. lol
- Our pumpkin crisp is great too
- This fruit strudel pastry is a great one with fresh blackberries too!
- If you love EASY, give our cherry brownies a whirl that only have 2 ingredients…seriously!
- Fresh apple recipes are always a winner during the summertime especially.
One of our favorites on that list is our Cast iron apple crisp recipe! You know you really just love the inside of apple pie, that is what this is. Skip the crust and just go for the good stuff y’all!
Should cherry crisp be refrigerated?
If you do have any leftovers you can cover the pan or transfer to an airtight container. Refrigerate for up to 4 days for best results.
What can I do with frozen cherries?
This is great for that! You’ll just want to defrost them beforehand and then follow our instructions below. Like I said, tart cherries are better for this and of course fresh is always better but use what you have on hand.
Printable recipe for cherry cobbler is below.
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Cherry Crisp Recipe
- Preheat oven to 375. Pit cherries and put into a bowl with sugar, 4 tbsp of flour and vanilla extract. Gently stir together so cherries are coated. Let this set while you're preparing the rest.
- In another bowl combine your 1.5 c of all purpose flour with brown sugar, and old fashioned oats. Stir together.
- Add softened butter and shortening. Use a fork to cut this into the dry mixture so it becomes softened (like wet sand).
- Spray the inside of a 2 quart baking dish with non stick spray. (could use 9×13 pan but cobbler will be thinner, I like thick)
- Spread cherries on bottom of pan evenly. Then sprinkle oat mixture on top of that evenly. Cover with foil.
- Bake for 35 minutes, then remove foil and bake for an additional 10-15 minutes or until top crisp is lightly brown.
- Take out and allow to sit for 5-10 minutes so it can thicken. Scoop out and serve alone or with vanilla ice cream.