Cherry Crisp Recipe
Introduction
Cherry crisp is a comforting dessert that perfectly balances tart cherries with a sweet, crunchy topping. It’s easy to make and ideal for showcasing fresh or frozen cherries in a warm, satisfying treat.
Ingredients
- 4 cups cherries (either sour or sweet, pitted)
- 1/3 cup honey
- 1 tbsp lemon juice
- 1 tbsp arrowroot powder (or cornstarch)
- 1 tsp vanilla extract
- 3/4 cup rolled oats
- 3/4 cup pecans
- 3 tbsp Besti Brown Monk Fruit Allulose Blend (or brown sugar)
- 1/8 tsp sea salt
- 3 tbsp unsalted butter (or coconut oil for dairy-free; plus more for greasing the pan)
Instructions
- Step 1: Preheat the oven to 350°F (177°C). Grease an 8×8-inch baking dish with butter or coconut oil, or spray it with avocado oil spray.
- Step 2: In a large bowl, combine the cherries, honey, lemon juice, and vanilla extract. Sprinkle with arrowroot powder or cornstarch and mix well. Transfer this filling evenly into the prepared baking dish.
- Step 3: On a cutting board, divide the pecans into two portions. Chop half into small pieces and chop the other half more finely until they resemble a coarse powder.
- Step 4: In a second large bowl, stir together the rolled oats, chopped pecans (both sizes), Besti Brown or brown sugar, and sea salt. Add the butter or coconut oil, then mix with your hands or use a pastry cutter until well combined.
- Step 5: Crumble the oat and pecan topping evenly over the cherry filling in the dish.
- Step 6: Bake for 25-30 minutes until the topping is golden brown and the filling is bubbly.
- Step 7: Remove from the oven and let cool for 5-10 minutes until the filling stops bubbling. Serve and enjoy!
Tips & Variations
- Use frozen cherries if fresh are not in season; thaw and drain excess liquid before using.
- For a nut-free version, replace pecans with extra oats or sunflower seeds.
- Swapping honey for maple syrup works well for a vegan-friendly option.
- Add a pinch of cinnamon or nutmeg to the topping for warm spice notes.
Storage
Store leftover cherry crisp covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm the whole dish in a 300°F oven until heated through. For longer storage, freeze portions in airtight containers for up to 2 months.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use sweet cherries or do I need sour cherries?
Both sweet and sour cherries work well. Sour cherries provide a tangier, more classic crisp flavor, while sweet cherries create a milder, fruitier dessert. Adjust the honey slightly if using very sweet cherries to balance the taste.
What can I substitute for arrowroot powder?
Cornstarch is a great substitute for arrowroot powder and works just as well to thicken the cherry filling. Use the same quantity as the recipe calls for arrowroot.
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Cherry Crisp Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This Cherry Crisp is a delightful and wholesome dessert featuring juicy cherries topped with a crunchy oat and pecan crumble. Sweetened with honey and a brown monk fruit blend, this recipe offers a perfectly balanced sweetness with a hint of vanilla and lemon zest. It’s baked until golden brown and bubbly, making it an ideal treat for any occasion.
Ingredients
Filling
- 4 cups Cherries (either sour or sweet cherries, pitted)
- 1/3 cup Honey
- 1 tbsp Lemon juice
- 1 tbsp Arrowroot powder (or cornstarch)
- 1 tsp Vanilla extract
Topping
- 3/4 cup Rolled oats
- 3/4 cup Pecans
- 3 tbsp Besti Brown Monk Fruit Allulose Blend (or brown sugar)
- 1/8 tsp Sea salt
- 3 tbsp Unsalted butter (or coconut oil for dairy-free; plus more for greasing the pan)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (177°C). Grease an 8×8-inch baking dish with butter or coconut oil, or spray with avocado oil spray to prevent sticking.
- Mix the Cherry Filling: In a large bowl, combine the pitted cherries, honey, lemon juice, and vanilla extract. Sprinkle the arrowroot powder or cornstarch over the mixture and stir well to evenly coat the cherries. Transfer this filling evenly into the prepared baking dish.
- Prepare Pecans: On a cutting board, divide the pecans into two portions. Chop one half into small pieces, then chop the other half more finely until it resembles a coarse powder. This variation in texture adds depth to the topping.
- Make the Crisp Topping: In a separate large bowl, mix together the rolled oats, the two sets of chopped pecans, the Besti Brown Monk Fruit Allulose Blend (or brown sugar), and sea salt. Add the softened butter or coconut oil and mix using your hands or a pastry cutter until combined into a crumbly texture.
- Assemble the Crisp: Evenly crumble the oat and pecan topping over the cherry filling in the baking dish, covering it completely.
- Bake the Crisp: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the topping is golden brown and the cherry filling is bubbly.
- Cool and Serve: Remove the crisp from the oven and allow it to cool for 5-10 minutes to let the filling settle before serving. Enjoy warm for the best experience!
Notes
- You can substitute coconut oil for butter to make this recipe dairy-free.
- If you don’t have arrowroot powder, cornstarch works equally well as a thickener.
- For a sweeter topping, brown sugar can be used instead of the monk fruit blend.
- To prevent sticking, ensure the baking dish is well-greased with butter or oil.
- This crisp is delicious served with a scoop of vanilla ice cream or a dollop of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cherry crisp, healthy cherry dessert, baked fruit crisp, oat pecan topping, dairy-free option, low sugar dessert
