This Cherry Crisp recipe uses frozen cherries for ease and it's topped with a delicious brown sugar oat crumble! It is delicious on its own or served with a scoop of ice cream.
I love to utilize frozen berries in desserts so they taste great year round! I use frozen raspberries in my Lemon Raspberry Cookies and frozen cherries in my Cherry Jam recipe. And even frozen blueberries in my Single Serving Blueberry Crisp!
And today, we're making this Cherry Crisp with frozen cherries. Using frozen fruit makes this recipe easy and delicious year round! This crisp is simple and delicious and is topped with tons of brown sugar crumble topping, because that's my favorite part of a crisp. So let's make it!
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Why You'll Love This Recipe
- This recipe is easy to make, so it's perfect for beginner bakers.
- And it uses basic, easy-to-find ingredients.
- This Cherry Crisp is make with frozen cherries so you can make it any time of year!
- It's dairy-free and vegan so anyone can enjoy it.
- And most importantly, it's absolutely delicious!
Ingredient Notes
Frozen Dark Sweet Cherries: I love frozen cherries because you don't need to pit pounds of cherries or worry about whether your cherries are sweet or not! And do not use tart cherries for this recipe. And if you love cherries, you have to make my Cherry Crumb Cake!
Rolled Oats: Use rolled oats if you have them! You can also use quick oats, but don't use instant oats. They are too small and absorb differently.
All-Purpose Flour: You can easily make this cherry crisp gluten-free by swapping in a gluten-free all purpose flour blend!
Non-Dairy Butter: I used Country Crock Plant Butter Sticks but any brand works for this recipe!
Cornstarch: Cornstarch thickens the juice that is released by the cherries during baking, so don't heave it out or you will have a watery crisp!
Instructions
Step 1. In a large mixing bowl, combine frozen cherries, sugar, cornstarch, lemon juice, vanilla extract and a pinch of salt.
Toss to combine using your hands and set the bowl aside for 20 minutes so the cherries can defrost slightly.
Step 2. In a large mixing bowl, combine rolled oats, all purpose flour, melted non-dairy butter, cinnamon and salt.
Stir until well combined and crumbly.
Step 3. Toss the cherry mixture well once more to ensure there are no dry spots of sugar or cornstarch at the bottom of the bowl.
Then, pour them into an 8x8-inch square baking pan.
Next, top the cherries evenly with the brown sugar oat crumble mixture.
Use your hands to lightly press the oat crumble down.
Step 4. Bake the cherry crisp in a 350* F oven for 65-70 minutes or until the sides are bubbling and the crumble is golden brown.
Cool slightly before serving on it's own or with a scoop of ice cream!
Recipe FAQs
Wrap the crisp tightly with plastic wrap and store in the refrigerator for up to 4 days.
I like to reheat it in my toaster oven.
Vanilla and almond extract both complement the flavor of cherry!
Yes! Using frozen cherries in a crisp or crumble is works well and makes the recipe quicker and easier.
But the crumble needs to bake slightly longer than usual, since the cherries start out frozen.
Expert Recipe Tips
Allowing the cherries time to defrost slightly while you make the crumble is a crucial step to this recipe! The sugar and cornstarch need a little moisture to stick to the cherries. If you leave dry bits at the bottom, the crisp will not bake properly.
Also, be sure to toss the cherry mixture well once more just before pouring them into the baking pan to ensure there are no dry bits.
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📖 Recipe
Cherry Crisp (with Frozen Cherries!)
Equipment
- 1 8x8 inch Square Baking Pan
- 2 Large Mixing Bowls
- Measuring Cups and Spoons
Ingredients
For the Cherry Filling
- 2 Pounds Frozen Dark Sweet Cherries about 7 cups
- ⅓ Cup Granulated Sugar
- 2 tablespoon Cornstarch
- 2 tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
For the Brown Sugar Oat Crumble
- 1 ½ Cups Rolled Oats
- ¾ Cup All-Purpose Flour
- ½ Cup Light Brown Sugar, tightly packed
- 8 tablespoon Non-Dairy Butter, melted
- 1 teaspoon Cinnamon
- ¼ teaspoon Kosher Salt
Instructions
- Preheat oven to 350* F. Grease an 8x8-inch square baking pan with non-dairy butter or coconut oil.
- In a large mixing bowl, combine frozen cherries, sugar, cornstarch, lemon juice and vanilla. Toss well to combine using your hands and set aside to slightly defrost for 20 minutes while you prepare the crumble.2 Pounds Frozen Dark Sweet Cherries, ⅓ Cup Granulated Sugar, 2 tablespoon Cornstarch, 2 tablespoon Lemon Juice, 1 teaspoon Vanilla Extract
- In another large bowl, combine oats, flour, brown sugar, melted butter, cinnamon and salt. Stir until well combined and crumbly.1 ½ Cups Rolled Oats, ¾ Cup All-Purpose Flour, ½ Cup Light Brown Sugar, tightly packed, 8 tablespoon Non-Dairy Butter, melted, 1 teaspoon Cinnamon, ¼ teaspoon Kosher Salt
- Toss the cherry mixture once more ensuring that there are no dry spots at the bottom of the bowl. Then, pour the cherries into the prepared 8x8-inch paking pan. Top evenly with the oat crumble an use your hands to gently press the crumble down.
- Bake in a 350*F oven for 65-70 minutes or until the sides are bubbling and the oat crumble is golden brown. Cool slightly before serving on it's own or with a scoop of ice cream.
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