Cherry Crisp

 

After more than too many decades to count, I finally saw cherry trees laden with beautifully ripened cherries while in Michigan. And what a jaw dropping sight to behold it was. Honestly, I was actually giddy at the unexpected discovery of coming upon a cherry orchard ready for harvest. Up until a couple of weeks ago I had only walked through cherry orchards during the late spring when the trees were blossoming. Another sight to behold. Without permission to pick those cherries from the trees, I stopped at one of the orchards selling fresh cherries on my way back from Pentwater. Making sure I back enough cherries to eat and to make this Cherry Crisp.

When given the choice between a cherry pie and a cherry crisp, I will choose a cherry crisp every time. With a buttery, brown sugary, oat topping and loaded with sweet cherries baked to perfection, a Cherry Crisp is everything a dreamy, crave worthy summer dessert should be. Because what is not to love about a dessert having a golden, cobblestoned, crispy, crumbed top? Serving it warm with some vanilla ice cream makes for an epic finish to any meal. Cherry season is a relatively short one so now is the time to make this classic, old-fashioned dessert.

The crisp is made with almost two pounds of fresh cherries that have been pitted and halved. Halving the cherries is important for a few reasons, but maybe the most important one is to ensure it will be pit-free (I found at least four pits when I was cutting the pitted cherries in half!). Using a cherry pitter makes the job of pitting the cherries easy. On a side note, don't wear white or anything lightly colored when pitting cherries as some of the juice from the cherries is likely to get on your clothing. Says the person who almost ruined one of her favorite white tops. 

When it comes to choosing cherries, look for sweet cherries (Bing and/or Rainier). If you love tart cherries (Montmorency) feel free to use them, but you will need to add a bit more sugar to balance out their sourness. Note: If you use tart cherries, add 2-3 Tablespoons more sugar.

What makes a Cherry Crisp the most perfect summer dessert is that is made with fresh seasonal fruit and just a few simple ingredients. Ones more than likely you always have on hand. When making the crisp, start by preparing the cherries and mixing them together with the sugar, cornstarch, lemon juice, lemon zest, vanilla and salt. You want to give the cherries time to macerate (about 10 minutes). While the cherries are macerating, make the crisp topping. 

Baked in preheated 350 degrees (F), the baking time for the Cherry Crisp will range between 55-65 minutes. However, begin checking for doneness at the 50 minute mark. The crisp is done when the filling is bubbling along the edges of the pan and has a thickened consistency. If the crisp topping starts getting too brown lightly place a piece of aluminum foil over the top (you might want to do this at the 40 minute mark). Allow the baked crisp to rest for at least 20 minutes before serving to give the filling a little more time to set up. Note: If you underbake the crisp, the cherry filling will have a looser, liquid-y consistency. You want your cherry filling to have a thicker, spoon-able consistency.

This Cherry Crisp is not only easy to make, but it is an absolutely beautiful dessert. The buttery, brown sugary topping may be the best part of the crisp for some, while others will argue the luscious cherry filling is the hands down winner. Regardless of which part of a crisp is your favorite, no one will argue that they complement each other perfectly. With a scoop of vanilla ice cream slightly melting over the warm Cherry Crisp, this simple, yet gorgeous dessert screams comfort food at its' best! So while cherries are still in season, you still have time to create a memorable, magical dessert for your family and friends!

Recipe

Cherry Crisp

Serves 6-8

Ingredients

Cherry Base

5 generous cups (700-725g) fresh Bing and/or Rainier cherries, pitted & halved (measured before pitting) - See Notes.

1/2 cup (100g) granulated sugar

1/4 cup (32g) cornstarch (e.g., the Maizena brand is my go-to favorite)

2 teaspoons freshly squeezed lemon juice

2 teaspoons lemon zest (from one large lemon)

2 teaspoons vanilla

Generous pinch of Kosher salt

Crisp Topping

1/2 cup (113g) unsalted butter, melted and cooled slightly

1 cup (130g) all-purpose flour

3/4 cup (150g) light brown sugar, firmly packed if using a measuring cup

1 cup (100g) old-fashioned oats (not quick oats), plus 2 Tablespoons for sprinkling on top

1/2 heaping teaspoon cinnamon

3/8 teaspoon Kosher salt

Vanilla Ice Cream for serving

Directions

1. Preheat oven to 350 degrees (F).

2. Mix together the pitted and halved cherries, sugar, cornstarch, lemon juice, lemon zest, vanilla and Kosher salt. Let the mixture macerate for at least 10 minutes (or while you make the crisp topping).

3. In a medium sized bowl, mix together the melted butter, flour, light brown sugar, old-fashioned oats, cinnamon and salt until well blended and crumbly.

4. Transfer the cherry mixture to a deep dish 9" pie plate. Use a spatula to scrape all of the liquid into the pie plate.

5. Using your fingers, squeeze the crisp topping into medium sized clumps. Drop clumps evenly over the top of the cherries. Scatter the remaining 2 Tablespoons of oats over the top.

6. Place the pie plate onto a baking sheet and place in the oven. Bake for 55-65 minutes or until the filling is bubbly along the edges and thickened. My baking time was 65 minutes. Note: If the topping starts browning too much at the 40 minute mark, just lightly place a piece of aluminum foil over the top to cover.

7. Remove the Cherry Crisp from the oven. Let rest at least 20 minutes before serving. Note: The filling will thicken even more while cooling.

8. Spoon the warm crisp into bowls. Top with a good quality vanilla ice cream.

9. Store any leftovers in the refrigerator for up to 4 days. Keep covered. Reheat in the microwave before serving.

Notes: (1) 1 cup of unpitted cherries equals 138g. (2) You will slightly less than 2 pounds of fresh cherries for this crisp. (3) I used cherries from both Michigan and Washington. (4) Instead of using a 9" deep dish pie plate, you can make three smaller or shareable Cherry Crisps using 4" fluted pie plates. Baking time will be the same. (5) My favorite deep dish pie plates are made by Emile Henry, Le Crueset, and Farmhouse Kitchen.

Cherry Orchard, Pentwater, Michigan (July 2025)