The best part of this Easy Cherry Crisp, aside from the flavor, is that you can make it with a handful of staple ingredients.
Easy Cherry Crisp
Nothing says summer like a good fruit crisp, cobbler or pie made with fresh, in-season fruit, like this Easy Cherry Crisp.
Our parents have a couple cherry trees in their yard and Dad recently brought Barbara a big bowl of cherries – already pitted (thanks Mom). She could not find a recipe for an easy cherry crisp in any of her old cookbooks, so she channeled her inner Grandma.
After asking herself WWGD – What Would Grandma Do – it came to her. Grandma would find a recipe and modify it with what ingredients she had on hand. So Barbara dug through Grandma Kuhn’s recipe box and found a recipe for an apple crisp then modified it for cherries!
The great thing about this Easy Cherry Crisp is, other than the cherries, the rest of the ingredients are ones that most folks always have on hand – flour, sugar, baking powder, salt, egg and butter!
This would be great served with another one of our Grandma’s recipes – her homemade vanilla ice cream!
It is great served with ANY kind of vanilla ice cream, or whipped cream or a dollop of Cool Whip!
We are linking up to the Weekend Potluck…go over and see all the great recipes being shared this week!
- 5 to 6 cups cherries washed and pitted
- 1 cup flour
- 1 1/4 cups sugar
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 unbeaten egg
- 1/3 cup butter melted
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Preheat oven to 350 degrees.
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Mix cherries with 1/4 cup sugar (reserving 1 cup).
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Pour cherries into a greased 8x8 inch pan.
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Combine flour, remaining 1 cup sugar, baking powder, salt and unbeaten egg; mix until blended and crumbly.
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Sprinkle mixture over cherries. Pour melted butter over the top.
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Bake for 30 to 40 minutes or until golden brown and bubbly.
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Can you use cherry pie filling?
Penny, you sure can! Just leave out the 1/4 cup of sugar that we used to mix with the fresh cherries. Good luck!
Can you use cherry pie filling instead of fresh cherries?
Definitely could use cherry pie filling! Just leave out the 1/4 cup of sugar that we used to mix with the fresh cherries. Good luck…let us know if you try it, Cherie!
Looks delicious, will try this next week.
Really great recipe….how would you make the apple crisp a la Grandma?
They definitely will! Our mom freezes them each year specifically for this recipe! Good luck.
Had to bake about 45 min
Every oven is a bit different. Hope it turned out even with the longer bake time!
So yummy! Congrats on being featured at Weekend Potluck! I adore simple and delicious recipes like this one.
I made this last night, and everyone raved about how wonderfully good it was. I’ve already been asked to bring it to next months gathering. Warm with vanilla ice cream:)))
Thanks for sharing.
LF
That’s great, Lisa! So glad everyone enjoyed it!
Since we’re leaving on vacation and need to use up the produce, I’m trying it with peaches and blueberries to take to a friend’s house tonight. I’m out of brown sugar, so I’m glad I came across your recipe. Fingers crossed – hopefully it will be delicious!
That sounds delicious! Please let us know how it turned out!
What kind of cherries, Bing or? ?
Judy – We asked our mom what kind of cherry trees they have and she wasn’t sure except that they aren’t Bing cherries. They are more of a small, sour cherry. Sorry, that’s a downfall of using fruit given to us!
Small sour cherries are actually called Pie Cherries. I am picking up 20 pounds today !! Will have to give this recipe a try with some home made vanilla ice cream !!
Thanks for the information. Hope you enjoyed it!
Can you make this in the crockpot?
We haven’t tried it in the crockpot so we can’t give any advice on how to adjust for that method.
How many servings does recipe yield?
It’s in an 8 inch by 8 inch pan so you can get 9 to 12 servings from a pan.
This recipe sounds delicious. Can frozen cherries be used and if so would any alterations be required?
You definitely can use frozen cherries. A couple of tips would be keep cherries frozen until you are ready to use them (don’t defrost) and extend the baking time another 5 minutes as the frozen cherries will bring down the starting temperature of the dish. The final product may have a bit more liquid and when using fresh, so just a heads up! We have some frozen cherries in the freezer but we haven’t pulled them out to make this yet. When we do, we’ll update the recipe!