Fresh Cherry Crisp Recipe -
Fresh Cherry Crisp Recipe
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Fresh Cherry Crisp

Recipe by  

"A cherry crisp using sour pie cherries that has an oatmeal crunch topping. This is delicious warm from the oven with ice cream. Fresh, frozen, or canned cherries may be used."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch dish Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9x13 inch baking dish. In a medium bowl, combine 1 1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries.
  3. Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 16, 2006

This was sooo yummy!!! I did make the following modifications - used 2 cans of sour cherries, and cut the sugar/flour in half. Put in an 8x8 pan. I cut the topping in half and took out the shortening completely (not sure why you would want to add unnecessary trans fat). Also, I used salted butter, which I'm sure helped give the topping its great flavor. This ROCKS with Blue Bell vanilla ice cream.

Most Helpful Critical Review
Aug 18, 2012

As written, this gets three stars simply because every component tastes great! However...this is seriously not enough cherries and WAY TOO much topping. This is coming from someone whose favorite part of a fruit crisp is the topping. Since I have a large family and will need the 13x9 pan, next time I will use closer to 5 cups of cherries, and about 1/2 to 2/3 the topping. Probably closer to 1/2. Like I said though, the crisp was great, and the cherries were great, but they were hidden! I still can't wait to try again!

May 09, 2006

My rating is for the following modifications: I used a bag of Trader Joe's frozen cherries and berries (about 3 cups) because that was all I had and reduced the amount of sugar to 1/2 cup for the fruit mixture. I also sprinkled a little cinnamon over it. I did not use the shortening! You only need 1/2 cup of butter for the topping or it will be greasy. Shortening has no place in a recipe like this. I look forward to trying it with the sour cherries next time.

Aug 09, 2004

This turned out pretty good. I did have some slight changes. I didn't have enough frozen cherries so I added half the amount in frozen peaches. The peaches and cherries tasted great together and complimented perfectly! I didn't have any shortening so I used 1 c butter. The cooking time seemed right on. All in all the only thing I would change would be to cut down on some of the topping. There was just a bit too much so you didn't taste as much fruit as I'd like to, just a mouth full of sugar! I would say cut the topping by 1/4 or even 1/3. I'm going to experiment to find which is best. Oh also, I had a little juice spill out so it got burnt on the coil. It smelled AWFUL! Just in case, I'd lay down some foil underneath.

Jul 12, 2007

Very good, and simple!! I used all butter instead of half butter, half shortening. I also added 1 TB almond oil to the fruit and 1 tsp almond oil to the crumble. I used half fresh cherries and half fresh blueberries for a wonderful combination. Also, before I topped the fruit with the crumble, I added 4 pieces of Neufchatel cheese (1 TB each) to the top of the fruit. Then, I topped with the crumble and baked. The cream cheese gave it a danish-like taste. The crisp was delicious and everyone LOVED

May 23, 2007

I tried this recipe when I realized that I had 2 cherry trees in my back yard and an abundance cherries. I made this with fresh cherries, of course, and it turned out wonderfully. It was such a hit that I ended up having to make 3 more for my friends. Great recipe, thanks for sharing it!!

Aug 06, 2008

This recipe is awesome! There is no need for 1/2 cup of shortening. I used more than 4 cups of cherries. I served this with whipped topping, but will be sure to serve it with vanilla ice cream next time.

Feb 20, 2005

So delicious! I used a one pound bag of frozen sweet dark cherries from Trader Joe's. (And cut the recipe in half). Since they were sweet cherries, I omitted the white sugar. For the topping, I used mostly whole-wheat pastry flour. I don't use shortening, so I used all butter, (a little less than called for) and melted it before mixing it in. Added just a little cinnamon too. With my changes I give it five stars. I'll be making this again soon!


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  • Calories
  • 606 kcal
  • 30%
  • Carbohydrates
  • 92.4 g
  • 30%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 25.5 g
  • 39%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 90 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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