Cherry Crisp

Warm-from-the-oven fruit crisps are a summer favorite—and this cherry version is no exception. It has the same juicy cherry filling a pie would have, plus the addition of a buttery crumb topping. Bonus: You don’t have to roll out any pie dough!

How do you make cherry crisp from scratch?

This easy crisp is made up of two simple components: the cherry filling and crumbly topping. It’s all cooked in a cast-iron skillet, but you can easily bake it in a casserole dish or mini ramekins as well. Eat it warm, topped with a big scoop of ice cream. To make this cherry crisp from scratch, here’s what you’ll need:

The Filling: When it comes to which type of cherry to use for cherry crisp, there are plenty of options. In the summer, we love using sweet cherries when they’re in season, but you can also use tart cherries (with a little extra sugar). For the rest of the year, you can make this cherry crisp using thawed frozen cherries or canned cherry pie filling—just be sure to eliminate the additional sugar and cornstarch if using the latter.

The Topping: The streusel-like topping combines flour and oats with almonds and warm cinnamon spice. A touch of honey and brown sugar gives the crisp a subtle sweetness and a bit of molasses flavor that’s totally irresistible. The key to making the crumbly topping is using cold butter that's cut into the topping with a fork or pastry blender.

Do you have to refrigerate cherry crisp?

After baking, the cherry crisp can stay on the counter, covered, for 2 to 3 days, or covered in the refrigerator for 4 to 5 days. It won’t stay as crispy as when you first take it out of oven, but it'll still taste delicious!