Cherry Crisp

Hi Everyone,

Last weekend my Husband and I went cherry picking. It seems a little early this year.  Living in Buffalo, cherries didn’t go into season until the 4th of July.  We picked 10 pounds of cherries.  Sheesh… I went a little greedy and now I have to figure out what to do with all of these cherries.  Well my first idea was Cherry Crisp.  Yum!  I love Crisps!  They are one of my favorite desserts to make with fruit.

Cherry Crisp

The Cherry Crisp is sweet but too sweet.  The cherries are fresh and I added just a little bit of sugar to them.  If you have tart cherries you may need to add a pinch more sugar.  The topping is an amazing brown sugar, oat and butter topping.  I swear I could scrap the topping off and eat it with a spoon. I was going to use Old Fashion Oats, but I decided to use Coaches Oats instead.  I am very happy I did because it added such a nice crunch to my topping.

Cherry Crisp

The cherries turned out nice and juicy.  Lots of juice at the bottom of my baking dish.  It’s perfect for drizzling over ice cream.  I have to admit this is probably my favorite crisp.  It tastes like summer and is so filling too.  If you use fresh cherries in this recipe, I recommend getting a Cherry Pitter.  It makes life so much easier.  I used OXO Brand Cherry Pitter (see photo above for what a cherry pitter looks like) that I bought at Target for just under $10.00.  I kid you not I spent about a half hour pitting the cherries.  I used 12 cups in this recipe.  Now you could cut this recipe in half by using an 8 x 8 baking dish, but I went big!  I used a 9 x 13 baking dish.  I wanted a lot of crisp.  It’s perfect for feeding a crowd or me!

Cherry Crisp

When I started to make the topping I originally used almond meal in place of flour, but it smelled kind of funny and I didn’t trust it.  So I tossed my topping out and started over. I hate when that happens.  One thing I realized that I need is a pastry blender.  I used my hands to break the cold butter into the mixture.  You know you are out of shape when my arms were tired.  lol

Cherry Crisp

Cherry Crisp
Nutrition Information
  • Serves: 12
  • Serving size: about ¾ cup
  • Calories: 259
  • Fat: 8.5
  • Carbohydrates: 49
  • Sugar: 34
  • Sodium: 55
  • Fiber: 4
  • Protein: 3.2
  • Cholesterol: 20
Recipe type: Fruit Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Sweet juicy cherries that were baked with an oat and brown sugar crumb topping. Perfect for serving with ice cream.
  • 12 cups, cherries, pitted (fresh or frozen)
  • 2 tbsp. cornstarch
  • ¼ cup granulated sugar
  • 1 tsp. almond extract
  • 1 cup Coaches Oats or Old Fashion Oats
  • ½ cup flour
  • ¾ cups brown sugar
  • ¼ tsp. salt
  • 8 tbsp. butter, cold, chopped into pieces
  1. Preheat oven to 350 degrees
  2. Grease a 9 x 13 baking dish with butter or cooking spray
  3. In a large bowl, add cherries, cornstarch, ¼ cup granulated sugar and almond extract. Mix until combined. Pour into prepared baking dish.
  4. In a medium bowl, add Coaches Oats, flour, brown sugar, salt and butter. With a pastry blender or your hands, mix until crumbly. Evenly sprinkle onto cherries.
  5. Place in the oven for 40 - 45 minutes until top is golden and cherries are bubbling. Let cool to room temperature and serve.
You could also use frozen cherries (Target sells nice ones)

Cherry Crisp I baked my Cherry Crisp in a Glass OXO Bakeware and SNAP Glass Food Storage 13 x 9 Baking Dish.  I love this dish because it comes with a lid.  It goes from oven to refrigerator without going into a thermal shock. It can with stand up to a 250 degree Fahrenheit of temperature change. But I love it because of the lids.  It’s so much better than using foil or plastic wrap that can get so messy to use.  The cover makes it for easy storing.  I also don’t have to worry about food smells getting into my food that I store.  The lids easily snap, stackable and nestable, Microwave safe (just undo the tabs first!) and leak-proof seal.  So perfect for me and my family.

Cherry Crisp

I wanted to share with you my new find.  OXO 14 Piece Glass Bake, Serve & Store Set.  You may have noticed on a past few recipes I have been prepping my meals and storing them in my OXO Piece Glass Bake, Serve & Store Set.  I’m telling you it is one of my best items for the kitchen. I actually keep them stored on my counter because I use them so much.

Bake, Serve and Store with OXO Glass Bakeware and Glass Food Storage

The set contains the following:

  • Glass 3 Qt Baking Dish with Lid
  • Glass 2 Qt Baking Dish with Lid
  • Glass Loaf Pan, Glass Pie Plate
  • 1 Cup Round SNAP Container
  • 2 Cup Round SNAP Container
  • 4 Cup Round SNAP Container

To get more information you can go to 14 Piece Glass Bake, Serve & Store Set

Here are a few other recipes that I used my food storage for.

Tomato and Zucchini Penne Pasta (This pasta salad is amazing cold and lasts about a week)

Tomato and Zucchini Penne Pasta

Basic Marinara Sauce (My Husband loved how he could take his pasta and add the sauce and topped with cheese.  He sent me a picture and said it looks like lasagna with the cheese.)

Basic Marinara Sauce

I hope you enjoyed today’s recipe as much as I love eating it!  🙂

Have a great day!



Cherry Crisp

This post is sponsored by OXO.  I received free product in exchange for a post.  All opinions are my own.  I will be honest, I love this set!!


Feel free to leave a comment :)