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Tart Cherry Crisp

"Our family first made this dessert after an outing to a cherry orchard," explains Mrs. Grossman of Brooklyn, New York. "We used the fresh fruit we picked to make several of these crisps."
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    6 servings


  • 4 cups pitted fresh tart cherries or 2 cans (14-1/2 ounces) pitted tart cherries, drained
  • 2 tablespoons sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup cold butter, cubed


  • Preheat oven to 375°. Place cherries in an ungreased 9-in. pie plate. Sprinkle with sugar. In a small bowl, combine the flour, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over cherries.
  • Bake, uncovered, until top is bubbly, 30-40 minutes. Serve warm.
Nutrition Facts
1/2 cup: 243 calories, 8g fat (5g saturated fat), 20mg cholesterol, 186mg sodium, 43g carbohydrate (30g sugars, 2g fiber), 2g protein.

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Average Rating:
  • erindumont59
    Apr 22, 2020

    Thanks for a great recipe. I used home canned cherries (3 pint jars) and put the crisp in an 8 x 8 inch glass baking pan. Though I drained the cherries, the liquid didn't thicken up, so when I make this again, I'll add a little minute tapioca to the cherries. Hubby was delighted!

  • MurphyNJ
    Aug 8, 2014

    This was delicious. I used two cans of tart cherries ($5/can!). Next time, I will use fresh cherries as I didn't care for the color this dessert turned out to be - not a pretty red.

  • ebramkamp
    Jul 15, 2014

    This was delicious. I did add 1/4 tsp of almond extract to the mix. This went together much faster and easier then a pie which was nice on a busy day. I also needed the full 40 minutes of baking time to get the topping crisp. I have already shared this recipe with my daughters and will make it again.

  • Nan Mock
    Jul 7, 2014

    My whole family enjoyed this crisp a lot! I added an extra tablespoon of sugar (we like things pretty sweet.) I baked it the whole 40 minutes to get the topping very crisp. The finished crisp was liquidy, but no one seemed to mind. I'll definitely make it again!

  • Gayelynn1028
    Jun 18, 2014

    I will use this recipe again for sure!

  • lvanosdol
    Jul 10, 2013

    This recipe has the perfect blend of tart and sweet. My daughter isn't fond of tart cherries, but she liked this recipe. Highly recommend!

  • Linda43
    Jul 26, 2012

    The hardest part is pitting the cherries but definitely worth it!

  • DJClar
    Feb 28, 2010

    No comment left

  • Lisa
    Jun 25, 2006

    No comment left