Easy Cherry Crisp Recipe You’ll Crave

There’s something magical about an easy cherry crisp—warm, bubbly cherries under a golden, buttery topping that practically begs for a scoop of vanilla ice cream. It’s the kind of dessert that feels fancy but takes almost no effort, perfect for when you need something quick but impressive. Trust me, this recipe is a lifesaver when you’re short on time but craving something sweet.

I’ve been making this easy cherry crisp for years, and it never fails to disappear fast. Whether I’m using fresh summer cherries or frozen ones in the winter, the result is always deliciously comforting. The best part? You probably already have everything you need in your pantry—just cherries, sugar, flour, and butter. Let’s dive in!

Why You'll Love This Easy Cherry Crisp

This cherry crisp is the dessert you'll turn to again and again—it's that good! Here's why:

• Effortless to make: No fancy techniques or equipment needed. Just mix, layer, and bake—that's it!
• Pantry-friendly ingredients: Flour, sugar, butter, and egg? Check. The only "special" item is cherries, and even frozen work beautifully.
• Impossible to mess up: Unlike finicky pies or cakes, this crisp forgives small mistakes. Too much sugar? Still delicious. Not enough? Still delicious.
• Crowd-pleaser magic: That buttery, crumbly topping over sweet-tart cherries? It makes everyone happy—kids, picky eaters, even that friend who "doesn't usually like desserts."
• Versatile year-round: Fresh summer cherries shine, but frozen ones mean you can make this cozy treat anytime.

Seriously, after one bite of this warm, bubbly goodness with melting ice cream, you'll understand why it's my go-to dessert for everything from potlucks to "I just need something sweet" nights.

Ingredients for Easy Cherry Crisp

Here's everything you'll need for this simple yet irresistible dessert:

• 5 to 6 cups cherries (fresh or frozen), pitted - trust me, pitting them is worth it!
• ¼ cup granulated sugar for the filling (adjust based on how sweet your cherries are)
• 1 cup all-purpose flour - just regular flour works perfectly
• 1 cup granulated sugar for that sweet, crumbly topping
• 1 teaspoon baking powder - the secret to that perfect crisp texture
• ¾ teaspoon salt - balances all that sweetness
• 1 large egg, unbeaten - yes, just crack it right in!
• ⅓ cup butter, melted - I use unsalted, but salted works too if that's what you have

See? Nothing fancy - just simple ingredients that come together to make something magical!

How to Make Easy Cherry Crisp

This easy cherry crisp comes together in just a few simple steps - I promise it's as fun to make as it is to eat! Here's exactly how I do it:

Step 1: Prepare the Cherry Filling

First, toss those beautiful cherries (fresh or thawed frozen) with ¼ cup sugar in a bowl. Taste one - if they're super tart, add another tablespoon of sugar. The cherries will release some juice as they sit, creating that luscious sauce we all love.

Step 2: Make the Crisp Topping

In another bowl, whisk together the flour, 1 cup sugar, baking powder and salt. Now here's the fun part - crack in that egg and mix with a fork until it looks like coarse crumbs. Don't overmix! Those uneven bits will give us the perfect crunchy texture.

Step 3: Assemble and Bake

Spread your sugared cherries in a baking dish, then sprinkle the crumbly topping evenly over them. Drizzle the melted butter all over - this is what makes that golden, crispy crust! Bake at 350°F for about 45 minutes until the top is golden brown and you see those gorgeous cherry juices bubbling up around the edges.

Pro tip: Let it cool for just 5-10 minutes before serving - those bubbling juices are hot but oh-so-worth the wait!

Tips for the Perfect Easy Cherry Crisp

After making this crisp more times than I can count, here are my foolproof secrets:

• Taste your cherries first! Super tart? Add an extra tablespoon of sugar to the filling. Super sweet? You can cut back a bit.
• Frozen cherries work great - just thaw and drain them well so your crisp isn't watery.
• Don't skip the egg - it gives the topping that perfect crumbly texture we all love.
• Serve it warm - that's when the crispy topping meets the juicy cherries at their best.

Follow these simple tips, and you'll have cherry crisp perfection every single time!

Serving Suggestions for Easy Cherry Crisp

Oh, let me tell you - this cherry crisp begs to be served warm with a big scoop of vanilla ice cream melting over the top! The cold creaminess against the warm, bubbly cherries? Absolute heaven. For something lighter, try whipped cream, or go wild with a drizzle of warm caramel sauce. Trust me - you'll want seconds!

Storage and Reheating

Leftovers? Ha - like that ever happens! But if you do manage to save some, cover the dish tightly and store at room temperature for up to 2 days (if it lasts that long). To reheat, pop individual servings in the microwave for 15-20 seconds or until just warm - that topping stays crispy!

Easy Cherry Crisp FAQs

Q1. Can I use frozen cherries?
Absolutely! Frozen cherries work beautifully in this recipe - I use them all the time when fresh aren't in season. Just thaw them first and drain any excess liquid so your crisp doesn't get watery. Pro tip: If your frozen cherries are super tart, you might want to add an extra tablespoon of sugar to balance the flavor.

Q2. How do I prevent a soggy topping?
The secret is in the butter drizzle! Make sure you're using melted butter (not softened) and pour it evenly over the entire topping. Also, don't skip the baking powder - it helps create those perfect crispy bits. And resist the urge to cover it while baking - we want that top to get nice and golden!

Q3. Can I make this gluten-free?
You bet! I've successfully made this with a 1:1 gluten-free flour blend instead of regular all-purpose flour. The texture comes out slightly different but still delicious. Just be sure your baking powder is gluten-free too - some brands contain wheat starch.

Q4. Can I use other fruits besides cherries?
Oh my goodness, yes! This crisp formula works wonderfully with peaches, apples, berries - you name it. Just adjust the sugar based on how sweet your fruit is. My second-favorite version uses a mix of raspberries and blackberries - the tartness pairs perfectly with that sweet, buttery topping.

Q5. Why is my egg unbeaten?
Great question! Leaving the egg unbeaten is actually intentional - when you mix it into the dry ingredients, it creates those perfect little clumps that turn into crispy bits during baking. If you beat the egg first, you'd get a more uniform texture that wouldn't be nearly as interesting. Trust me on this one - Grandma's trick never fails!

Nutritional Information

Each serving of this easy cherry crisp (about ⅙ of the recipe) contains approximately:

• 320 calories
• 10g fat (6g saturated)
• 60g carbohydrates
• 3g protein

Remember - these are estimates and can vary based on your exact ingredients and portion sizes. But let's be honest - when something tastes this good, who's counting?

Ready to Make Easy Cherry Crisp?

Now that you know all my secrets, I can't wait for you to try this recipe! Whip it up this weekend and let me know how it turns out - that first bite of warm cherry crisp with melting ice cream? Pure happiness.

Print