This Cherry Almond Crisp uses fresh sweet cherries and has an oatmeal and almond crisp topping. The oatmeal almond crisp topping tastes almost like a sugar cookie. This easy summer dessert is so good, everyone will be coming back for more!
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Cherry Almond Crisp Recipe
I’ve been dreaming of making a cherry almond crisp for awhile now. Cherries and almonds go so well together, I knew they would make the perfect couple in this easy crisp recipe.
Crisps are one of my favorite easy desserts to make. Sweet juicy fruit with a crunchy oat topping and a scoop of ice cream is simply perfection. I make crisps with whatever fruit is in season, and right now cherries are in season. Adding sliced almonds and just a touch of almond extract really make this cherry crisp one of the most delicious crisps I’ve ever had!
Can you make a cherry crisp from scratch?
Yes! Cherry crisps are so easy to make from scratch. Although some recipes use canned cherries, this recipe uses fresh cherries for the fruit filling. The cherries need to be pitted, and I recommend a cherry pitter to make that job easier. I actually have a cherry pitter that does four cherries at a time which makes pitting a pound or two of cherries a breeze. The cherry pitter I have seems to be no longer available, but I found the newer version HERE (affiliate link) and it actually pits six cherries at once now!
How to make a cherry crisp
First, we toss the cherries with some sugar, cornstarch (to thicken the filling) and lemon juice. Then we make the topping.
How to make a crisp topping
To make a crisp topping, just mix together flour, oats, brown and white sugar, sliced almonds, salt, melted butter and just a touch of almond extract. Scatter over the top of the cherry filling, then bake until golden and bubbly.
Whats the difference between a crisp and a crumble?
A crumble is usually made with flour, sugar and butter. A crisp is similar, but usually includes oats. The oats crisp up during baking, which is why the dish is called a crisp.
Allow the crisp to cool so that the filling can thicken a bit. I definitely recommend serving with vanilla ice cream!
If you love this cherry crisp, be sure to check out my other crisp recipes:
- Butter for coating the baking dish
- 2 pounds sweet cherries pitted and cut in half
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon freshly squeezed lemon juice
For the topping
- 1/2 cups rolled oats
- ½ cup sliced almonds
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- ¼ cup granulated sugar
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, melted and cooled 1 stick
- ¼ tsp almond extract
- Preheat the oven to 350°F. Butter a 9x9-inch or 9 inch round baking dish, set aside.
- Whisk together the sugar and cornstarch in a medium bowl, and then add the fruit and lemon juice. Toss gently to coat, then pour the fruit filling into the prepared baking dish.
- Make the crisp topping. Add the flour, almonds oats, sugar, and salt and stir until combined. Pour in melted butter and almond extract and stir to combine.
- Spread the crisp topping evenly over the cherry filling.
- Bake until the juices are bubbling around the edges of the baking dish and the topping is golden, 30 to 35 minutes.
- Let the crisp cool for at least 15 minutes before serving. Serving with vanilla ice cream strongly encouraged.
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