Cherry Crisp Recipe

Cherries: Fresh or frozen, these provide the tart and juicy base for the crisp.

Granulated sugar: Adds sweetness to the cherries and helps them release their juices.

All-purpose flour: Used in the topping to create a crumbly texture.

Rolled oats: Adds a hearty, chewy texture to the crisp topping.

Brown sugar: Provides a rich, caramel-like sweetness to the topping.

Ground cinnamon: Adds warmth and spice to the topping.

Unsalted butter: Melted and mixed into the topping to create a crumbly texture.

When preparing the cherries, make sure they are evenly pitted to avoid any unpleasant surprises while eating. To achieve a perfectly crumbly topping, mix the flour, oats, brown sugar, and cinnamon thoroughly before adding the melted butter. This ensures that the butter is evenly distributed, creating a uniform texture. For an extra layer of flavor, consider adding a pinch of nutmeg or a splash of vanilla extract to the oat mixture.

• cherries - Substitute with blueberries: Blueberries provide a similar tartness and sweetness, making them a good alternative for cherries.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• all-purpose flour - Substitute with almond flour: Almond flour is gluten-free and adds a nutty flavor to the crisp.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes are a good gluten-free option and provide a similar texture.

• brown sugar - Substitute with maple syrup: Maple syrup adds a rich, complex sweetness and can be used to replace brown sugar.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices, adding a more complex flavor.

• unsalted butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that provides a similar texture and a hint of coconut flavor.

• Allow the cherry crisp to cool completely before storing. This helps prevent condensation, which can make the topping soggy.

• Transfer the cherry crisp to an airtight container. If you don't have one large enough, you can cover the baking dish tightly with plastic wrap or aluminum foil.

• Store the cherry crisp in the refrigerator. It will stay fresh for up to 4 days. When you're ready to enjoy it again, you can eat it cold or reheat it in the oven at 350°F (175°C) for about 15-20 minutes until warmed through.

• For longer storage, you can freeze the cherry crisp. First, ensure it has cooled completely. Then, wrap the entire baking dish tightly with plastic wrap, followed by a layer of aluminum foil. Alternatively, you can transfer individual portions to freezer-safe containers.

• Label the container with the date so you can keep track of its freshness. The cherry crisp can be frozen for up to 3 months.

• When you're ready to enjoy the frozen cherry crisp, thaw it in the refrigerator overnight. Once thawed, reheat it in the oven at 350°F (175°C) for about 20-25 minutes, or until it is heated through and the topping is crisp again.

• If you prefer a quicker method, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate and heat on medium power for 1-2 minutes, checking and stirring halfway through to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover cherry crisp to an oven-safe dish if it's not already in one.
  3. Cover the dish with aluminum foil to prevent the topping from burning.
  4. Heat for about 15-20 minutes, or until the cherries are bubbly and the crisp is warmed through.
  5. Remove the foil for the last 5 minutes to re-crisp the topping.

• Microwave Method:

  1. Place a portion of the cherry crisp in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.
  4. If not warm enough, continue heating in 30-second intervals until desired temperature is reached.

• Stovetop Method:

  1. Place a portion of the cherry crisp in a non-stick skillet.
  2. Cover the skillet with a lid to trap the heat.
  3. Heat on low to medium heat for about 5-10 minutes, stirring occasionally to ensure even heating.
  4. Be careful not to overheat, as this can make the cherries too mushy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the cherry crisp in an air fryer-safe dish.
  3. Heat for about 5-7 minutes, checking halfway through to ensure the topping doesn't burn.
  4. This method will help keep the topping nice and crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the cherry crisp in a toaster oven-safe dish.
  3. Cover with aluminum foil to prevent the topping from burning.
  4. Heat for about 10-15 minutes, removing the foil for the last 5 minutes to re-crisp the topping.

• Oven: Used to bake the cherry crisp at the specified temperature of 350°F (175°C).

• Mixing bowl: Used to combine the cherries with granulated sugar and to mix the flour, oats, brown sugar, and cinnamon.

• Baking dish: The vessel in which the cherry and oat mixtures are spread and baked.

• Measuring cups: Essential for accurately measuring the ingredients like cherries, granulated sugar, flour, oats, and brown sugar.

• Measuring spoons: Used to measure smaller quantities like the ground cinnamon.

• Spatula: Useful for spreading the cherry mixture evenly in the baking dish and for stirring the oat mixture.

• Knife: Handy for pitting the cherries if they are not pre-pitted.

• Cutting board: Provides a safe surface for pitting the cherries.

• Oven mitts: Protect your hands when placing the baking dish in the oven and when removing it after baking.

• Cooling rack: Allows the cherry crisp to cool evenly after baking.

• Serving spoon: Used to serve the cherry crisp once it has cooled slightly.

Use frozen cherries: Save time by using frozen cherries instead of pitting fresh ones. They are already prepped and just as delicious.

Pre-mix dry ingredients: Combine the flour, oats, brown sugar, and cinnamon ahead of time and store in an airtight container.

Melt butter in microwave: Quickly melt the butter in the microwave instead of on the stove to save a few minutes.

Use a food processor: Blend the oat mixture in a food processor for a more even and faster crumbly texture.