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Cherry Crisp Recipe

Cherry Crisp Recipe

The very first time that I made Cherry Crisp, my brother happened to be visiting. He is an ice cream lover—but he passed up the scoops of vanilla that he tops most desserts with so he could taste the cherries better! Wheat, soybeans and milo are the main crops on our farm. We also have three small cherry trees. I apportion all of that harvest for this recipe. My husband's is the manager of a coop. I work part-time as a church secretary...teach piano in our home...and enjoy making clothes for myself and our 3-year-old daughter. Cross-stitch is one of my favorite hobbies.
TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD:6-8 servings

Ingredients

  • PASTRY:
  • 1/4 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup cold butter, cubed
  • FILLING:
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup cherry juice blend
  • 4 cups pitted tart red cherries
  • Few drops red food coloring, optional
  • TOPPING:
  • 1-1/2 cups quick-cooking rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 5 tablespoons butter, melted

Directions

  • 1. In a bowl, combine salt, sugar and flour; cut in butter. Press into a greased 2-qt. or 11-in. x 7-in. baking dish. Bake at 350° for 15 minutes.
  • 2. For filling, combine sugar and cornstarch in a saucepan. Stir in juice. Cook over medium heat until thick, stirring constantly. Fold in cherries and food coloring if desired. Pour over baked crust. Combine all topping ingredients; sprinkle over filling.
  • 3. Bake for 20-25 minutes or until golden brown and bubbly around edges. Yield: 6-8 servings.

Nutritional Facts

1 serving (1 piece) equals 559 calories, 20 g fat (12 g saturated fat), 50 mg cholesterol, 277 mg sodium, 93 g carbohydrate, 3 g fiber, 5 g protein.

Reviews for Cherry Crisp

Sort By :
MY REVIEW
Reviewed Dec. 28, 2015

"Best ever recipe for cherry crisp! I did add 1 tsp. of almond flavoring because I love the combination of cherry and almond. Be sure to grease the pan well."

MY REVIEW
Reviewed Jul. 4, 2015

"Gave this a try and it is an excellent recipe. I added a little ginger to the cherries to give it some zing. Love cherries!!!"

MY REVIEW
Reviewed Jan. 11, 2015

"I have been looking for a great cherry crisp recipe, as my old one was just "so-so". This is IT :) My family fights over the topping on cherry crisp - but this recipe provides a generous topping - plenty for everyone! DELICIOUS."

MY REVIEW
Reviewed Jul. 27, 2014

"Absolutely wonderful! Cut the sugar in the crust to 3/4 c and left it in the oven for 3 min longer before filling. Crunchy and not too sweet!"

MY REVIEW
Reviewed Sep. 23, 2013

"Loved this!"

MY REVIEW
Reviewed Aug. 6, 2013

"Will definitely make this again. Loved the pastry on the bottom. I added some rhubarb to it and will try w/o it next time."

MY REVIEW
Reviewed Jun. 14, 2013

"A wonderful dessert I will continue to make. It was fabulous with the fresh cherries from our cherry tree. Thanks for the great recipe!"

MY REVIEW
Reviewed Jun. 25, 2012

"sometimes i find the crumble on top to turn soggy but even the next day it was still crisp and yummy"

MY REVIEW
Reviewed Oct. 2, 2011

"This is a great recipe! We have a cherry tree in our yard and this was a hit for our family and our neighbor's, too!"

MY REVIEW
Reviewed Jul. 17, 2011

"Overwhelmingly sweet; however I'm willing to try it again using about 1/2 the sugar."

MY REVIEW
Reviewed Jul. 10, 2011

"My husband said this is the best crisp of any kind he has ever had.. We used "just black cherry juice" by RW Knudsen and pie cherries freshly picked."

MY REVIEW
Reviewed Oct. 27, 2010

"I love this recipe! It tastes amazing & I had all the ingredients on hand!"

MY REVIEW
Reviewed Jun. 21, 2010

"Absolutely delicious! I had "diet" cran-raspberry on hand, and it still came out wonderful. I might try cutting the amount of sugar to suit my tastes. Definitely will make again!"

MY REVIEW
Reviewed Jun. 1, 2010

"my mother and grandmother loved this asked for recipe, would like to try with fresh cherries as well"

MY REVIEW
Reviewed Aug. 23, 2009

"

Cherry Crisp

Country Woman - try a FREE ISSUE today!

The very first time that I made Cherry Crisp, my brother happened to be visiting. He is an ice cream lover—but he passed up the scoops of vanilla that he tops most desserts with so he could taste the cherries better! Wheat, soybeans and milo are the main crops on our farm. We also have three small cherry trees. I apportion all of that harvest for this recipe. My husband's is the manager of a coop. I work part-time as a church secretary...teach piano in our home...and enjoy making clothes for myself and our 3-year-old daughter. Cross-stitch is one of my favorite hobbies.

SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 20 min.

Ingredients:

  • PASTRY:
  • 1/4 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup cold butter, cubed
  • FILLING:
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup cherry juice blend
  • 4 cups pitted tart red cherries
  • Few drops red food coloring, optional
  • TOPPING:
  • 1-1/2 cups quick-cooking rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 5 tablespoons butter, melted

Directions:

In a bowl, combine salt, sugar and flour; cut in butter. Press into a greased 2-qt. or 11-in. x 7-in. baking dish. Bake at 350° for 15 minutes.
    For filling, combine sugar and cornstarch in a saucepan. Stir in juice. Cook over medium heat until thick, stirring constantly. Fold in cherries and food coloring if desired. Pour over baked crust. Combine all topping ingredients; sprinkle over filling.
    Bake for 20-25 minutes or until golden brown and bubbly around edges. Yield: 6-8 servings.

"

MY REVIEW
Reviewed Jul. 21, 2009

"this dessert was awful, way too sweet and sticky, and the topping didn't turn out crispy at all. Very disappointing, just a waste of cherries."

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