Cherry Crisp

July is winding down and summer break will come to a close in just a few short weeks. Until then, we will keep enjoying all the seasonal produce we can. My mom brought me a bag of cherries and I wanted to make classic cherry cobbler, but I was out of milk. Instead, I made another fruit crisp.


I added vanilla extract to the cherry mixture and it certainly elevated the taste. Sliced almonds would also be a welcome addition to this dessert, but we have nut allergies in my home and don’t need to reach for any EPI pens.

Vanilla ice cream completes this dish, which is best served warm. Dollop homemade whipped cream on top, if ice cream isn’t your thing. Enjoy the bounty of cherries before they are gone.


Cherry Crisp- (Adapted from


Cherry Filling-

2lbs sweet cherries, pitted
1/3 cup granulated sugar
1 tbsp cornstarch
Juice from half a fresh lemon
1 tsp vanilla extract
Cooking spray

Crumble Topping-

1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup packed light brown sugar
Pinch of salt
6 tablespoons chilled butter, cut into small pieces



1. Preheat oven to 375°.

2. To prepare the filling, combine cherries, granulated sugar, cornstarch, lemon juice and vanilla extract in a large bowl; toss gently. Spoon cherry mixture into an 11 x 7–inch baking dish coated with cooking spray.

3. To prepare topping, combine flour, oats, brown sugar, and salt in a medium bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or your fingers until mixture resembles coarse crumbs.

4. Sprinkle oat mixture evenly over cherry mixture. Bake at 375° for 40 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes; serve warm. (With ice cream or whipped cream!)


My husband devoured this crisp and I really enjoyed it too. It would make a great addition at any Labor Day events you have coming up. Perfectly portable and easy to make.

Thanks for reading! xo



2 thoughts on “Cherry Crisp

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