Tart Cherry Crisp

Short answer: Tart cherry crisp is tart cherries tossed with sugar, cornstarch and almond extract, covered with a buttery oat and brown sugar topping and baked at 375°F until bubbling. It goes straight into the oven with frozen cherries, needs no pie crust, and takes about 15 minutes of hands-on time.

If you love cherry pie but not making pie dough, this is your dessert. The topping comes together in one bowl, and the cherries don't even need to be thawed. Serve it warm with vanilla ice cream.

At a glance

• Prep time: 15 minutes

• Bake time: 50 to 60 minutes

• Makes: one 8-inch square pan, 6 to 8 servings

Ingredients

For the cherry filling

• 5 cups frozen pitted tart cherries (do not thaw)

• 2/3 cup sugar

• 3 tablespoons cornstarch

• 1/4 teaspoon almond extract

• Pinch of salt

For the oat topping

• 3/4 cup all-purpose flour

• 3/4 cup old-fashioned rolled oats

• 1/2 cup packed brown sugar

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

Instructions

1. Heat the oven. Heat the oven to 375°F and butter an 8-inch square baking dish. Set it on a rimmed baking sheet to catch drips.

2. Make the filling. In a large bowl, whisk the sugar, cornstarch and salt. Add the frozen cherries and almond extract and toss until coated. Spread in the baking dish.

3. Make the topping. In another bowl, mix the flour, oats, brown sugar, cinnamon and salt. Work in the cold butter with your fingertips until the mixture forms clumps the size of peas and small pebbles.

4. Top and bake. Scatter the topping evenly over the cherries. Bake for 50 to 60 minutes, until the topping is deep golden and the filling bubbles thickly in the center, not just at the edges.

5. Rest. Let the crisp cool for at least 20 minutes so the filling can thicken. Serve warm.

Tips

• Bake from frozen. Thawing releases juice that floods the dish. Frozen cherries thaw in the oven and thicken with the cornstarch.

• Wait for center bubbles. Cornstarch only thickens fully once the filling boils. If the center isn't bubbling, give it 5 to 10 more minutes.

• Add crunch. Stir 1/3 cup of chopped pecans or sliced almonds into the topping.

Frequently asked questions

Can I use canned tart cherries?

Yes. Drain three 14.5-ounce cans of tart cherries packed in water, reduce the cornstarch to 2 tablespoons, and bake for 40 to 45 minutes.

What's the difference between a crisp and a cobbler?

A crisp has a crumbly streusel topping, usually with oats. A cobbler is topped with biscuit or batter dough.

How do I store and reheat cherry crisp?

Cover and refrigerate for up to 4 days. Reheat individual portions in the microwave, or warm the whole dish at 350°F for about 15 minutes to re-crisp the topping.

Want more? Browse all our cherry recipes or get the free cherry cookbook.

About the author: Andy LaPointe founded NationalCherryMonth.com and co-founded Traverse Bay Farms, a family-owned Northern Michigan tart cherry company, in 2001.