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Cherry Crisp with Oatmeal and Nut Topping

Cherry Crisp with Oatmeal and Nut Topping

Easy to make cherry crisp with oatmeal and nuts. Great with sour cherries or make cherry crisp with pie filling if you're in a hurry.















4 cups sour cherries
with syrup, reserve 1/2 cup for cornstarch
2 tablespoons cornstarch
1 tablespoon honey
½ teaspoon almond extract
¼ teaspoon vanilla extract
1 pinch salt
Oat and nut crumble:
1 cup oats, quick cooking
2 tablespoons wheat germ
cup almonds
¼ cup walnuts
4 tablespoons brown sugar, dark
¼ cup butter
chilled, and cut into small chunks
¼ teaspoon salt
½ teaspoon vanilla extract


Preheat the oven to 375℉ (190℃) F.

In a medium pot, add sour cherry and syrup, bring to a boil. Lower the heat to medium-low.

Add cornstarch to reserved 1/2 cup syrup, and stir until well mixed. Pour into boiled cherry and syrup. Stir until syrup is thickened, 2 to 3 minutes.

Remove from heat, and stir in honey, almond extract, vanilla extract, and salt. Transfer cherry mixture into a nine by 9-inch or an equal sized baking dish.

In another bowl, add all crumble ingredients, and work with your fingers until the mixture becomes a coarse meal.

Sprinkle the crumble evenly over cherry mixture. Bake in the oven for about 40 minutes or until crumbs becomes golden and brown.

Remove from the oven, and let cool slightly. Serve warm or at room temperature with ice cream or whipped cream if desired.

Cherry crisp with oatmeal close-up

We've made this cherry crisp with canned tart cherries, with frozen cherries from the previous season, and with fresh cherries. It's our go to cherry crisp recipe. For a cherry crisp with sweet cherries reduce the amount of sugar.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 14254% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 118mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 4g
Vitamin A 4% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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