Cherry Almond Crisp
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Homemade Cherry Almond Crisp, filled with fresh, sweet cherries and topped with a crunchy oat crumble. Serve with vanilla ice cream or fresh whipped cream for an extra special treat at your next potluck or barbecue!
As soon as I saw a bag of fresh, sweet cherries at the grocery store I knew that I had to create a delicious summer treat that would do them justice!
Cherry crisp has all the delicious flavor you would find in a cherry pie, but much easier to prepare!! The hardest part is pitting all of the cherries, but there is a tool to help with that. Then you just need to mix the ingredients together, dump it all in a baking dish and bake in the oven!
You should also try my Old Fashioned Apple Crisp, Rhubarb Crisp, and Very Berry Cobbler with cherries and a mixture of fresh berries.
What you will need:
- fresh cherries, or you can substitute defrosted, frozen cherries.
- granulated sugar is used in the filling and the crumbly topping.
- for a real punch of flavor, we are using Amaretto (almond liqueur) in the filling and almond extract in the topping.
- speaking of the topping, you will need flour, rolled oats, cinnamon, chopped almonds, and softened butter.
- cornstarch to thicken the filling.
- an 8 x 8 x 2 round or square baking dish.
How to make cherry almond crisp with oats:
Preheat oven to 375 degrees. Butter an 8 x 8 x 2 baking dish, set aside.
Whisk the sugar and cornstarch together in a bowl, then add the cherries and Amaretto.
Gently toss to coat, then pour into the prepared baking dish.
Add the flour, sugar, oats, and almond extract to a large mixing bowl.
Stir in the softened butter and mix until it resembles wet sand. Add the chopped almonds and stir to combine.
Spread the topping evenly over the cherry filling.
Bake until the top is golden and the juices are bubbling, about 30 to 35 minutes. Remove from the oven and place on a wire rack to cool for at least 15 minutes before serving.
Serve warm topped with vanilla ice cream or fresh whipped cream!
Recipe Notes & Tips:
- Cover leftovers and store in the refrigerator for up to 3 days.
- If using sour cherries double the amount of sugar using in the filling.
- Pit the cherries inside a large bowl to reduce juice spatter.
- This recipe uses old-fashioned rolled oats in the topping. Do not use instant or steel cut oats.
Do I have to use Amaretto?
Substitute 0.5 teaspoon of almond extract mixed with 2 tablespoons of water in place of the Amaretto.
Tools used to create this recipe:
- Cherry Pitter
- Large Glass Mixing Bowl – to mix the topping.
- 8 x 8 Baking Dish – mine is an old Pampered Chef dish.
- Chefs Knife
- Cutting board
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
For more cherry recipes, try these favorties:
- Cherry Bourbon Barbecue Sauce
- Baked Cod with Cherry Salsa
- Cherry Moscow Mule
- Cherry Sweet Rolls
- Cherry Simple Syrup
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Enjoy!!
Cherry Almond Crisp
Ingredients
For the Cherry Filling
- 4 cups fresh sweet cherries pitted and cut in half – approximately 1.6 pounds
- .33 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon Amaretto almond liqueur
For the Crumb Topping
- 0.5 cup all-purpose flour or gluten-free substitute
- .67 cup granulated sugar two-thirds cup
- 0.5 cup rolled oats
- .75 teaspoon ground cinnamon
- .25 teaspoon almond extract
- .33 cup softened butter
- 0.5 cup roasted almonds chopped or sliced
Instructions
- Preheat oven to 375 degrees. Butter an 8 x 8 x 2 baking dish, set aside.
- Whisk the sugar and cornstarch together in a bowl, then add the cherries and Amaretto. Gently toss to coat, then pour into the prepared baking dish.
- Add the flour, sugar, oats, and almond extract to a large mixing bowl. Stir in the softened butter and mix until it resembles wet sand. Add the chopped almonds and stir to combine.
- Spread the topping evenly over the cherry filling. Bake until the top is golden and the juices are bubbling, about 30 to 35 minutes.
- Remove from the oven and place on a wire rack to cool for at least 15 minutes before serving.
- Serve warm topped with vanilla ice cream or fresh whipped cream!
Notes
- Cover leftovers and store in the refrigerator for up to 3 days.
- If using sour cherries double the amount of sugar using in the filling.
- Pit the cherries inside a large bowl to reduce juice spatter.
- This recipe uses old-fashioned rolled oats in the topping. Do not use instant or steel cut oats.
- Substitute 0.5 teaspoon of almond extract mixed with 2 tablespoons of water in place of the Amaretto.
