Cherry Crisp

Juicy, colorful, a bit nutty — just like your favorite somewhat scandalous aunt, if she decided to make dessert!

Dark red Bing cherries, or tart sour cherries are wonderful in a crisp, but any berries and most other fruits, diced, are also good. The oats add the texture and the bit of nuttiness that flour, sugar and butter alone can't duplicate.

10 mins
30 mins
45 mins
one 8" x 8" pan, about 9 servings
Cherry Crisp


  1. Preheat the oven to 375°F. Butter a 9" x 9" pan, or 6 individual 10-ounce ramekins or coffee cups.

  2. For the topping: Mix together the oats, sugar, flour, cinnamon, cardamom, and salt; cut in the butter until the mixture is crumbly. Set aside.

  3. For the fruit: Mix together the sugar and ClearJel (or flour). Put the fruit in a mixing bowl and sprinkle the sugar mixture over it. Stir lightly to coat the fruit, then spoon into the prepared pan or ramekins. Sprinkle the topping evenly over the fruit.

  4. Bake for 30 minutes, or until the fruit bubbles and the topping is brown. Store, covered, in the refrigerator for 5 days.

Tips from our Bakers

  • Planning ahead? Set the whole crisp up in the morning, put in the refrigerator, then bake just before serving.