Cherry Crisp

Juicy, colorful, a bit nutty — what more could you want in a summertime dessert? Dark red Bing cherries, or tart sour cherries are wonderful in this crisp, but any berries and most other fruits, diced, are also delicious. 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 9" x 9" crisp or 6 individual crisps
Cherry Crisp


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 375°F. Butter a 9" x 9" pan, or 6 individual 10-ounce ramekins or coffee cups.

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

  3. To prepare the fruit: Mix together the sugar and ClearJel (or flour).

  4. 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.

  5. Sprinkle the topping evenly over the fruit.

  6. Bake for 30 minutes, or until the fruit bubbles and the topping is brown. 

  7. Serve warm or at room temperature with a scoop of vanilla ice cream or freshly whipped cream, if desired.

  8. Storage information: Store, covered, in the refrigerator for up to 5 days; freezing is not recommended.

Tips from our Bakers

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