Recipe by luvs2cook
"This recipe for cherry crisp uses fresh, tart cherries for an amazing homemade taste! Serve it warm with a scoop of vanilla ice cream, and you have a dessert that can't be beat!"
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pitted tart red cherries
I have never been a fan of pie crust, so I tried this crisp recipe with my fresh cherries. This is a delicious recipe! The 'crust' reminds me of an oatmeal cookie, which I love, and that flavor made sense with the cherries. I did change the extract to almond, since I like almond extract with cherries. I will try this next with peaches, and then I will use the vanilla, and will add some spices. This will be my 'pie' recipe this year!
I had frozen (fresh picked)cherries which may have lead to too much liquid. If I make again I would use only 1/2 the syrup recipe
This was excellent. Hardest part was pitting the cherries but my husband and son loved it!!!
I am a culinary arts student and was in a pinch to make a dessert. I whipped this up as-is (using frozen cherries) and it sold out at our school's bistro. The head of the department even asked for the recipe. Fantastic!
Made this for a quick dessert to take as a portable treat for some friends.
Thank you for excellent recipe. I had just picked the cherries off my tree and was wondering what to make. Your recipe came just in time. Delicious with vanilla ice cream.
too much liquid....was good though, next time I will cut back the liquid a bit....
I had a pack of fresh cherries that I wanted to make something with, coz we were all a bit bored of eating 'em cherries as is. I asked on the buzz, and Janet Shum suggested this to me. What a superb suggestion, and so easy to make too! I happened to have only 3 cups of pitted cherries on hand, but made no changes to the measurements for the crust/syrup. Although I did cut the sugar for the syrup by half. And when pouring the syrup over the cherries, I spooned the syrup over so that I could gauge whether it was getting too soggy or not. I had about 1/3 cup left of the syrup that I didn't use, for fear of it being too liquidy. I baked this for about 35minutes. The proportions and instructions are perfect and simple to follow. We tend to prefer our desserts a little less sweet so cutting the sugar in the syrup was perfect for us. Next time, I will reduce the brown sugar to half cup too.
We loved the crust! Such an innovative spin!
Thank you luvs2cook for this recipe and thank you Janet for suggesting it to me!
Oh and I must add, we had these without ice cream coz we were out of ice cream. I imagine these would be divine with ice cream!!
* Percent Daily Values are based on a 2,000 calorie diet.
Jill's Cherry Crisp
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 116
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