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Nothing takes me back to my grandmother’s Ohio kitchen like the tart, juicy burst of fresh sour cherries. Every summer, she’d send me out to the backyard tree with a colander, and I’d return stained pink up to my elbows from pitting them by hand. But oh, the reward—that bubbling, ruby-red sour cherry crisp with its irresistible oat-nut topping, still warm from the oven. I still make her recipe today, though I’ve simplified it for those nights when I need a quick, comforting dessert without fuss.
This sour cherry crisp is everything I love about summer baking: barely any prep (we’re talking 10 minutes, friends), no finicky crust to roll out, and that magical combination of tart fruit meeting buttery crumble. Frozen cherries work beautifully too—grandma would’ve loved that modern shortcut. When the juices caramelize around the edges and the kitchen smells like cinnamon and toasted nuts? That’s my love language.
Why You’ll Love This Sour Cherry Crisp
This recipe has been my go-to summer dessert for years, and once you try it, you’ll understand why. Here’s what makes it so special:
- 10-minute prep magic: No fancy equipment or pastry skills needed – just toss, sprinkle, and bake while you set the table (or pour the wine).
- Naturally gluten-free: Almond flour gives the topping incredible texture without any specialty ingredients – my celiac friends rave about this version.
- Make-ahead dream: Assemble it in the morning and pop it in the oven when company arrives – the crisp actually gets better as the cherries macerate.
- Summer in every bite: That perfect balance of tart cherries and sweet, crunchy topping tastes like sunshine on a spoon.
Trust me, this sour cherry crisp disappears faster than kids at a sprinkler park. The hardest part? Waiting those agonizing 10 minutes after baking so it sets properly!
Sour Cherry Crisp Ingredients
Here’s what you’ll need to make my absolute favorite summer dessert. I’ve broken it down into the juicy cherry filling and that crave-worthy crisp topping – because yes, both parts deserve their moment in the spotlight!
- For the cherry filling:
- 4 cups fresh or frozen sour cherries (no need to thaw if frozen – see how easy this is?)
- 1/2 cup granulated sugar (trust me, tart cherries need this)
- 1 tablespoon cornstarch (our secret for the perfect thick, glossy juices)
- For the crisp topping:
- 1 cup old-fashioned rolled oats (not instant – we want texture!)
- 1/2 cup almond flour (makes it gluten-free and adds the best nutty flavor)
- 1/4 cup chopped walnuts or pecans (my grandma always used walnuts)
- 1/4 cup packed brown sugar (dark brown if you have it – that molasses richness is key)
- 1/4 cup melted butter (salted or unsalted both work)
- 1/2 teaspoon cinnamon (just enough warmth without overpowering the cherries)
- 1/4 teaspoon kosher salt (balances all those sweet-tart flavors)
See? Nothing fancy – just honest ingredients that come together for magic in the oven. Now let’s talk about that irresistible crunchy topping…
How to Make Sour Cherry Crisp
Alright, let’s get this summer masterpiece into the oven! I promise it’s as easy as pie—easier, actually, since there’s no crust to fuss with. Just follow these simple steps, and you’ll be rewarded with that perfect balance of tart cherries and buttery crisp topping that makes this dessert so irresistible.
Preparing the Cherry Filling
First things first – grab a big bowl and toss in those gorgeous cherries (fresh or frozen, no shame either way). Sprinkle over the sugar and cornstarch, then stir until every cherry gets a little sparkly coat. If you’re using frozen cherries, don’t bother thawing – they’ll break down beautifully as they bake. Dump this ruby-red mixture into your favorite baking dish (I use a 9-inch pie plate because Grandma did).
Making the Crisp Topping
Now for the fun part – the crumble! In that same bowl (less dishes = winning), mix the oats, almond flour, nuts, brown sugar, cinnamon, and salt. Drizzle in the melted butter and stir until it looks like wet sand with some glorious clumps. Resist the urge to overmix – those uneven bits create the best crunchy-chewy texture in your sour cherry crisp.
Now just blanket that cherry filling with your crumbly topping (don’t press down – let it be rustic!). Slide it into a 375°F oven for 30-35 minutes till golden and bubbling like a summer volcano. Here comes the hardest part: let it cool for 10 minutes so the juices can settle. Serve it warm – preferably with vanilla ice cream melting into all those nooks and crannies. Heaven!
Expert Tips for the Best Sour Cherry Crisp
After making this recipe countless summers, I’ve picked up a few secrets for next-level results. First – toast your nuts before adding them to the topping (just 5 minutes in a dry skillet). That deep, nutty aroma makes ALL the difference! A tiny splash of almond extract in the cherry filling? Absolute game-changer. And here’s my golden rule – let it rest at least 10 minutes after baking. I know it’s tempting, but those minutes let the juices thicken into that perfect syrupy consistency.
Make-Ahead and Storage Tips
Listen, I know life gets crazy – that’s why I love how flexible this crisp is! Assemble it completely (yes, even the topping), cover tightly, and stash it in the fridge overnight. Come bake time, just pop it straight into a cold oven as it preheats – no stress. Leftovers? Cover and refrigerate for up to 3 days, then reheat individual servings at 350°F for about 10 minutes till that topping crisps right back up. Frozen cherries mean you can make this beauty anytime – Grandma would approve!
Serving Suggestions for Sour Cherry Crisp
Oh honey, let’s talk about the BEST ways to enjoy this sour cherry crisp – because yes, there are rules in my kitchen! A big scoop of vanilla bean ice cream melting into those warm cherries is non-negotiable. The cold creaminess against the tart fruit and crunchy topping? Absolute bliss. For summer potlucks, I’ll dollop on fresh whipped cream and scatter extra toasted nuts for pretty presentation. And between us? Leftovers for breakfast with Greek yogurt totally count – I won’t tell if you don’t!
Sour Cherry Crisp Variations
One of my favorite things about this recipe is how versatile it is—it’s like a blank canvas for your favorite summer flavors! Try swapping the walnuts for pistachios or hazelnuts for a fun twist. A little orange or lemon zest mixed into the cherry filling brings bright, sunny notes. And when cherries aren’t in season? Frozen raspberries or blackberries work beautifully too—just reduce the sugar slightly since they’re less tart. The best part? Every variation still gives you that irresistible buttery crunch we all love!
Sour Cherry Crisp FAQs
I get asked about this recipe ALL the time – turns out, everyone loves an easy fruit dessert! Here are answers to the questions popping up most in my kitchen:
Can I use sweet cherries instead of sour?
Honestly? I wouldn’t. Those tart cherries are the heart of this crisp – they balance the sweet topping perfectly. If you only have sweet cherries, reduce the sugar in the filling by half and add a squeeze of lemon juice. But hunt down those sour cherries if you can – frozen works great!
How do I make sure this stays gluten-free?
You’re golden if you use certified gluten-free oats and stick with almond flour like my recipe suggests. Watch out for cross-contamination though – I dedicate one wooden spoon just for gluten-free baking. Pro tip: Bob’s Red Mill oats are my go-to for safe, reliable results every time.
Can I prepare this ahead of time?
Absolutely! Assemble the whole thing, cover tightly, and refrigerate overnight before baking. The cherry juices actually improve as they mingle with the sugar. If baking straight from the fridge, just add 5 extra minutes – easy as pie (easier, actually!).
What’s the best way to serve leftovers?
Leftovers?! That’s cute. But if you somehow have some, reheat individual portions at 350°F for about 10 minutes. The topping crisps right back up – almost like fresh. And don’t tell anyone, but I’ve been known to eat it cold with yogurt for breakfast. No regrets.
Nutrition Information
Just a quick note – these nutritional values are estimates and may vary based on your specific ingredients (like exact cherry sweetness or nut varieties). But for those curious, here’s the breakdown per serving of this glorious sour cherry crisp:
- Calories: 280
- Fat: 12g (5g saturated)
- Carbohydrates: 42g
- Fiber: 4g
- Sugar: 25g
- Protein: 4g
Not too shabby for a dessert that tastes like pure summer joy! Remember, these figures don’t include that scoop of vanilla ice cream I know you’ll add – some things are just worth the splurge.
PrintSour Cherry Crisp
A simple summer dessert with tart cherries and a crunchy oat-nut topping.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 cups fresh or frozen sour cherries
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup chopped nuts (walnuts or pecans)
- 1/4 cup brown sugar
- 1/4 cup melted butter
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat your oven to 375°F (190°C).
- Mix cherries, granulated sugar, and cornstarch in a bowl. Spread in a baking dish.
- Combine oats, almond flour, nuts, brown sugar, cinnamon, and salt in another bowl.
- Stir in melted butter until the mixture is crumbly.
- Sprinkle the topping over the cherries.
- Bake for 30-35 minutes until bubbly and golden.
- Let cool slightly before serving.
Notes
- Use frozen cherries if fresh are not available.
- Make ahead: Assemble and refrigerate up to a day before baking.
- Serve with vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 25g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg