I make fruit crisps all year long because they feel like the kind of dessert that doesn’t need an occasion—just a spoon and someone to share it with. The best part? You don’t have to wait for cherry season. Frozen cherries are a lifesaver here, and honestly, I find myself reaching for them even when fresh cherries are in the market. Why? Because they’re already pitted and perfectly sweet. No red-stained fingers, no cherry pitter to wash, no fuss.
This crisp is cozy enough for a cold winter night with a scoop of vanilla ice cream, but it’s also light enough to spoon into little glass dishes at a summer barbecue. I’ve even served it cold for breakfast with a dollop of Greek yogurt—my kids thought it was dessert-for-breakfast day, and no one complained.
More Ways to Use Those Frozen Cherries
If you’re like me, you’ve probably bought one of those giant bags of cherries at Costco and then wondered what else to do with them. This crisp is my top choice, but I’ve also stirred cherries into pancake batter, tucked them inside puff pastry for quick turnovers, and blended them into smoothies with almond milk and a splash of vanilla.
Another favorite of mine is stirring them into a simple stovetop chia jam—it tastes amazing spread over toast or swirled into overnight oats. Don’t be afraid to experiment; frozen cherries can be just as versatile as blueberries or strawberries.
Ingredients with a Personal Touch
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Cherries: I keep a couple of bags in the freezer at all times. They’re picked ripe and frozen, which means they taste sweet and juicy no matter the season. And since they’re already pitted, you skip the most boring part of the prep.
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Sweetener: Sweet cherries don’t need much help. I usually add just a little maple syrup to the filling for depth and warmth. For the topping, I love brown sugar—it melts into little crunchy caramel bits that make every spoonful special.
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Flavor Boosters: A splash of lemon juice, a touch of vanilla, and just a drop of almond extract—those three together make the cherries sing. If I leave one out, the dessert feels like it’s missing something.
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The Topping: Rolled oats, butter, and a gluten-free flour blend. Sometimes I swap in almond flour if I’m in the mood for a nuttier flavor. And don’t skip the cinnamon—it makes the whole kitchen smell like something worth gathering around.
Step-by-Step in Real Life
I start by mixing the cherries with lemon juice, vanilla, and maple syrup right in the baking dish—fewer bowls to wash. Then I stir together the oat topping until it feels like cookie dough that crumbles between your fingers. The topping should clump a little when you squeeze it; that’s how you know you’ve got the butter ratio just right.
Once it’s baked, I usually have to guard the dish for ten minutes so it can set up a little. Otherwise, I’d end up with everyone spooning it straight from the pan, toppings and all sliding into a puddle of cherry juice.
Tips from My Kitchen
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Use real butter—nothing else quite gives that crisp, golden topping.
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Old-fashioned rolled oats are best. Quick oats get too powdery and lose that rustic chew.
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Watch for the cherries bubbling up around the edges—that’s your cue it’s done. The topping should be golden but not too dark.
If You’ve Got Fresh Cherries
Fresh cherries are wonderful here, but let’s be honest: pitting a whole bowl of them tests anyone’s patience. If you’ve got the time (or a good helper), go for it. Just reduce the sweetener slightly, since fresh cherries can sometimes be a little juicier than frozen.
My Little Time-Saving Trick
Every so often, I double the oat topping recipe and freeze half in a zip-top bag. That way, when I’ve got some fruit that needs using up, I can scatter the topping over it and bake. Dessert in 10 minutes flat (well, plus baking time).
You can also assemble the whole crisp a day ahead, cover it, and keep it in the fridge. I’ve done this before dinner parties—it bakes up beautifully while we’re clearing the plates.
Questions I Get All the Time
Which cherries work best?
I usually use sweet cherries like Bing. They’re plump, dark, and sweet enough to balance the tart lemon juice. If you only have tart cherries, just add a little extra sweetener—you’ll end up with something closer to cherry pie filling.
Are cherries actually good for you?
Yes, and that’s part of why I don’t feel guilty making desserts like this on repeat. They’ve got Vitamin C, potassium, and plenty of antioxidants. Basically, they’re little jewels that taste good and do you good.
How I Like to Serve Cherry Crisp
Most of the time, I spoon it into simple bowls and let everyone top their own—some go for ice cream, others for whipped cream. But if I want to make it look fancy, I layer it into glass dessert cups so the cherries peek through. It looks like I put in way more effort than I did.
For a lighter option, I love topping it with Greek yogurt or whipped coconut cream. It feels indulgent without being too heavy.
Cherry Crisp (with Frozen Cherries!)
This cherry crisp recipe makes it easy to enjoy a warm, bubbling fruit dessert any time of year—no cherry pitting required! Frozen cherries bake up perfectly sweet and jammy under a buttery oat topping with just the right crunch. Serve it fresh from the oven with a scoop of vanilla ice cream for the ultimate cozy treat.
Ingredients
Cherry Filling
- 5 cups frozen cherries, thawed (about one 600 g / 1.3 lb bag) — or use fresh, pitted cherries
- 2 tablespoons maple syrup
- 1 ½ tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional, omit for nut-free)
Crisp Topping
- 1 cup rolled oats
- ⅔ cup gluten-free flour blend (or almond flour, or oat flour)
- ½ cup coconut sugar or brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- ½ cup unsalted butter, melted
- Vanilla ice cream, yogurt, or whipped cream for serving (optional)
Instructions
- Preheat oven to 375°F and lightly grease an 8- or 9-inch baking dish.
- In a large bowl, stir together cherries, maple syrup, cornstarch, lemon juice, vanilla, and almond extract. Spread the mixture evenly in the prepared dish.
- In another bowl, mix oats, flour, sugar, cinnamon, and salt. Pour in melted butter and stir until all the flour is moistened.
- Sprinkle the oat topping evenly over the cherry filling.
- Bake for 30–40 minutes, until the topping is golden brown and the cherries are bubbling at the edges.
- Cool for 10–15 minutes before serving. Top with ice cream or whipped cream if desired.
Notes
- Nut-Free Option: Swap brown sugar for coconut sugar and leave out the almond extract.
- Storage: Keep leftovers covered in the fridge for up to 3 days.
- Reheating: Warm in a 350°F oven until heated through.
- Freezer-Friendly: Wrap tightly (unbaked is best) and freeze for up to 3 months. Thaw overnight in the fridge before baking.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 345Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 40mgSodium 165mgCarbohydrates 49gFiber 3gSugar 30gProtein 5g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Storing and Reheating
Leftovers don’t last long in my house, but if you’ve got some, keep them covered in the fridge for up to three days. Reheat in the oven so the topping stays crisp—it’s worth the extra few minutes instead of using the microwave.
If I’m freezing it, I usually freeze it unbaked. That way the topping doesn’t get too dark the second time around. Just wrap well, thaw overnight in the fridge, and bake like normal.
Try other Crisp recipes: