Cherry Crisp with Fresh Cherries
Brace yourself for the sweetness of scratch-made Cherry Crisp with Fresh Cherries. Packed full of plump, juicy cherries and topped with a buttery oat crumble, this simple recipe impresses with its taste and texture.
Ingredients
Cherry Filling
- 5 cups Bing cherries pitted and halved
- 1/2 cup granulated sugar
- 2 Tbsp cornstarch
- 1/2 tsp vanilla pure
Crisp Topping
- 3/4 cup old fashioned oats
- 1/2 cup dark brown sugar
- 1/3 cup all-purpose flour unbleached
- 1 tsp ground cinnamon
- 6 Tbsp unsalted butter cold cubed
Instructions
- Preheat oven to 375 degrees. Grease a 9-inch pie plate and set aside.
- Add all cherry filling ingredients in a large bowl. Stir gently to combine then transfer to prepared pie plate.
- Add all crisp ingredients to a medium bowl. Cut in butter with a fork until the mixture is crumbly and the butter is pea-sized. Sprinkle over cherry filling in an even layer.
- Bake for 30 minutes or until topping is golden brown and cherries are bubbly hot.
- Transfer pie plate to a wire rack and cool for 10 minutes to allow juices time to thicken. Serve warm.
- Cool leftovers to room temperature then cover and store in the refrigerator up to 5 days.