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Hint: If your crisp topping isn't browning, but the crumble has been in the oven for 50 minutes, turn the broiler on for 1 minute. Serve with optional whipped cream or a scoop of vanilla ice cream. Sprinkle the crumble topping over the fruit.īake for 40 to 50 minutes or until the crumble topping is golden brown and the fruit is bubbling.Ĭool for 5 minutes on a wire rack before serving. Use a pastry cutter or your fingers to combine the mixture till it is crumbly. Add the water and stir to combine again.Īdd the cherry mixture to an 8x8 inch (2 quarts) baking dish or pie plate. You could also use a cast iron skillet.Ĭombine the oats, butter, and walnuts in a medium bowl to make a crumbly topping. InstructionsĬombine the pitted cherries, brown sugar, flour, and cinnamon in a large bowl. If you'd like to print this list with the instructions, see the recipe card below. Sour cherries are not usually available at the grocery store, you'll likely have a better chance of finding them at a farmer's market or farm stand. If you use frozen, bake the crisp for 50 minutes. 3 tablespoons cold butter, diced into small pieces.1 pound pitted sour cherries (fresh tart cherries).Here's what you'll need to make a sour cherry crisp recipe. Sour cherries freeze well though, so you can make this easy recipe any time of the year if you use frozen cherries.īe sure to check out all our healthy dessert ideas if you like this great recipe! Jump to: Making them into a crisp is my favorite way to enjoy sour cherries! I hope it will be one of your favorite desserts.įresh sour cherries are in season in June and July (unlike sweet cherries which are available from May to August), making them special. Sour cherries have an awesome sweet and sour flavor that's perfect in baked goods and desserts. This fruit crisp recipe has a little sweetener (brown sugar) in the cherry filling to offset excessive tartness, but it doesn't overwhelm the natural flavors of the cherries. Most people find them a little too sour to eat on their own, but they are great in baked goods and desserts. Sour cherries are a wonderful summer fruit, that's only available for a short time. It's not overly sweet but highlights the natural sweet and sour flavors of the sour cherries. To make this recipe gluten-free, substitute finely ground blanched almond flour for the all-purpose flour, or your favorite gluten-free blend.This delicious tangy sour cherry crisp is a fantastic dessert recipe.That way the juices and topping can settle. It’s very tempting to dig in to cherry crisp while it’s hot and bubbling, but it’s even better to let it cool 15-20 minutes before serving.If you’re planning ahead, you can also defrost frozen cherries in a bowl in the refrigerator (5 or 6 hours), then drain the cherries in a colander. It’s okay if some of the fruit is still partially frozen or very cold. Thaw frozen cherries at room temperature for about 25 minutes in a large colander set over a bowl (or in the sink).It’s almost essential to serve warm cherry crisp with vanilla ice cream, but good, thick plain yogurt is very nice too, especially for breakfast 🙂.Serve it cold or briefly warmed in a microwave. Cherry crisp keeps well for a day or two.

Keep it refrigerated until ready to bake.

You can make and assemble the crisp 2 or 3 hours ahead of time.