This easy-to-make cherry crisp recipe uses frozen cherries and a splash of bourbon for rich flavor under a crisp oat topping. Simple to prepare and ready in about an hour, this is a delicious dessert.
This bourbon cherry crisp recipe turns frozen cherries into a flavorful dessert with added bourbon. It features a buttery oat crumble topping and bakes in under an hour. Serve it warm with vanilla ice cream for a crowd-pleasing treat.
Easy Cherry Crisp Recipe (Made with Frozen Cherries)
Cherry crisp is one of those wonderfully low-effort, high-reward desserts… the kind of dessert that you can pull together in minutes without using anything fancier than a couple of mixing bowls and a pie plate.
The frozen cherries melt into a glossy filling that thickens into a spoon-soft layer. A splash of bourbon adds warm caramel and vanilla notes that deepen the cherry flavor and cut through the sweetness, elevating this classic crisp into something more sophisticated while still feeling wonderfully homey. On top, the oat crumble bakes into a golden crust that is crispy around the edges and a little chewy where it meets the fruit. As the crisp bakes, the bourbon-infused cherry filling bubbles up around the edges, creating irresistible pockets of flavor.
Serve warm with a scoop of vanilla ice cream or a dollop of real whipped cream for a little extra indulgence.
Using frozen cherries means you can enjoy this cherry dessert any time of year, even when fresh cherries are out of season.
This cherry crisp dessert is an amazing mix of tart fruit and a sweet, buttery topping, all made with almost no prep and no special tools.
Tips and variations for making this easy cherry crisp recipe:
● Do not thaw your cherries before making this crisp. The moisture in the frozen cherries is needed for proper baking. It is fine if you do thaw them a little, but don’t drain any juice from the bowl before starting.
● If using salted butter in the topping, omit the salt from the recipe.
● Even though Kentucky bourbon is added to this recipe, the alcohol bakes off in the oven. But if you would rather not use any liquor in this recipe, substitute bourbon with an equal amount of vanilla extract.
● Do not use quick oats for this recipe. They will break down and become a mushy mess. Use either Rolled Oats or Large Flake Oats for a crispy texture. You should be able to find both in the cereal aisle of your local grocery store.
● Try adding chopped almonds to the topping for extra crunch.
● Use the type of frozen cherries you enjoy the most. That can be sour cherries, tart cherries, bing cherries, sweet cherries, or Rainier cherries. The cherries you like best will make for the best homemade cherry crisp.
● For a gluten-free version, swap the flour for equal amounts of almond flour. It tastes amazing.
● For a bakery-style cherry flavor, stir a ½ teaspoon of almond extract into the cherry filling.
● In the US 8 tablespoons of butter = 1 stick, and 1 stick of butter = ½ a cup.
● How to make vanilla extract.
● Butter in Baking: Essential Tips for Perfect Baked Goods
● If your kitchen is cool, you can store your Cherry Crisp, loosely covered, at room temperature for a day or so. This will keep the topping crispy. Any longer than that and you will have to cover with plastic wrap and place in the fridge for up to 4 days. Reheat and crisp up the topping in a 350-degree oven for 10 minutes.
● You can freeze this recipe for up to 2 months. Allow the crisp to cool completely before placing your leftovers in an airtight container and freezing. Thaw in the fridge overnight and reheat in the oven at 350 degrees until the topping crisps back up.
● You can freeze the cherry crisp before baking, too. Assemble the fruit filling and crisp topping in the pie plate. Freeze uncovered until it is solid (about an hour). Once frozen, wrap the entire pie plate in 2 layers of plastic wrap and then wrap that in a layer of tin foil. It will keep for up to 2 months. When you are ready to serve, unwrap the pie plate and bake straight from frozen or thaw overnight in the fridge. If you are baking from frozen, you will have to add 15-20 minutes to the bake time.
If you like easy-to-make fruit desserts, you might enjoy these other fruit crisp recipes:
● Blackberry Crisp Recipe
● Easy Pear Crisp Recipe
● Strawberry Rhubarb Crisp
Easy Cherry Crisp Recipe Ingredients:
For the Cherry Filling Ingredients:
● 2 lbs Frozen Cherries (do not thaw or drain)
● 1/3 cup Granulated White Sugar
● 3 Tablespoons Cornstarch
● 1 Tablespoon Lemon Juice
● 1 teaspoon Vanilla Extract
● 2 ounces Kentucky Bourbon
For the Crisp Topping Ingredients:
● 1½ cups Rolled or Large Flake Oats
● ¾ cup All-purpose Flour
● ½ cup Light Brown Sugar, packed
● 1 teaspoon Ground Cinnamon
● ¼ teaspoon Salt
● ½ cup Unsalted Butter, melted
Easy Cherry Crisp Mise en Place:
● 9″ round or 8″ square baking dish
● Cooking Spray
● Measuring Cup
● Measuring Spoons
● (2) Large Mixing Bowls
● Whisk or Fork
Easy Cherry Crisp Recipe Directions:
1. Preheat an oven to 350 degrees Fahrenheit.
2. Spray a 9″ round or 8″ square baking dish with non-stick cooking spray. Set aside.
3. In a large mixing bowl, stir together the frozen cherries, granulated sugar, cornstarch, lemon juice, vanilla extract, and Kentucky Bourbon. Stir until the berries are coated.
4. Pour the cherries into the prepared baking dish in an even layer. You can fill the pan right up. As the cherries bake, they will flatten a little. Set the pan aside while making the topping.
5. In a separate large mixing bowl, stir together the rolled oats, flour, brown sugar, cinnamon, and salt with the melted butter. It will be a clumpy mixture when you are done.
6. Sprinkle the topping in an even layer over the cherry mixture.
7. Bake in a preheated 350°F oven for 1 hour. The cherry filling will be bubbling around the edges, and the topping will be browned and crispy.
8. Remove from the oven and cool for about 10 minutes to allow the cherry filling to set a bit.
9. Serve warm on its own or add a scoop of ice cream for an extra treat.
10. If your kitchen is cool, you can store leftovers, loosely covered, at room temperature for a day. This will keep the topping crispy. Any longer than that and you will have to cover with plastic wrap and place in the fridge for up to four (4) days.
11. Reheat leftovers and crisp up the topping in a 350°F oven for 10 minutes.
Easy Cherry Crisp Recipe (Made with Frozen Cherries)
Easy Cherry Crisp Recipe (Made with Frozen Cherries). This simple-to-make cherry crisp recipe uses frozen cherries and a splash of bourbon for rich flavor, topped with a crisp oat topping. Easy to prepare and ready in about an hour, this dessert is delicious.
Ingredients
For the Cherry Filling Ingredients:
- 2 lbs Frozen Cherries (do not thaw or drain)
- 1/3 cup Granulated White Sugar
- 3 Tablespoons Cornstarch
- 1 Tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
- 2 ounces Kentucky Bourbon
For the Crisp Topping Ingredients:
- 1½ cups Rolled or Large Flake Oats
- ¾ cup All-purpose Flour
- ½ cup Light Brown Sugar, packed
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Salt
- ½ cup Unsalted Butter, melted
Instructions
- Preheat an oven to 350 degrees Fahrenheit.
- Spray a 9" round or 8" square baking dish with non-stick cooking spray. Set aside.
- In a large mixing bowl, stir together the frozen cherries, granulated sugar, cornstarch, lemon juice, vanilla extract, and Kentucky Bourbon. Stir until the berries are coated.
- Pour the cherries into the prepared baking dish in an even layer. You can fill the pan right up. As the cherries bake, they will flatten a little. Set the pan aside while making the topping.
- In a separate large mixing bowl, stir together the rolled oats, flour, brown sugar, cinnamon, and salt with the melted butter. It will be a clumpy mixture when you are done.
- Sprinkle the topping in an even layer over the cherry mixture.
- Bake in a preheated 350°F oven for 1 hour. The cherry filling will be bubbling around the edges, and the topping will be browned and crispy.
- Remove from the oven and cool for about 10 minutes to allow the cherry filling to set a bit.
- Serve warm on its own or add a scoop of ice cream for an extra treat.
- If your kitchen is cool, you can store leftovers, loosely covered, at room temperature for a day. This will keep the topping crispy. Any longer than that and you will have to cover with plastic wrap and place in the fridge for up to four (4) days.
- Reheat leftovers and crisp up the topping in a 350°F oven for 10 minutes.
Recommended Products
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LOVECASA 8x8 inch Baking Pan, 2 Quart Square Cake Pan Baking Dish for Oven, Stoneware Brownie Pan Non-Stick, Casserole Baking Pan with Handle,Ceramic Bread Pans for Baking, Red -
Mora Ceramic Pie Pan for Baking - 9 inch - Deep and Fluted Pie Dish for Old Fashion Apple Pie, Quiche, Pot Pies, Tart, etc - Modern Farmhouse Style Porcelain Ceramic Pie Plate - Vanilla White -
Wisenvoy 8x8 Baking Pan Brownie Pan Casserole Dish Ceramic Baking Dish Square Casserole Dishes For Oven
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 558Total Fat: 16gSaturated Fat: 9gUnsaturated Fat: 8gCholesterol: 57mgSodium: 336mgCarbohydrates: 92gFiber: 5gSugar: 42gProtein: 8g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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