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 Recipe
Nothing says summer like a homemade 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 a fresh 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! We would definitely classify this recipe as an old-fashioned version of cherry crisp. The fact that it’s a cherry crisp recipe without oats makes it unique too!
Serve this cherry crisp with another one of our Grandma’s recipes – her homemade vanilla ice cream! Honestly, just serve this with ANY kind of vanilla ice cream, or whipped cream or a dollop of Cool Whip!
How to Make Classic Cherry Crisp in an 8×8 inch pan:
Full recipe for homemade cherry crisp with fresh cherries can be found at the end of this post.
Mix cherries with 1/4 cup of sugar. Pour the cherry mixture into a greased 8×8-inch pan. Combine the remaining ingredients – except for butter. The mixture should be crumbly, then sprinkle over cherries. Pour melted butter over the mixture. Bake at 350 degrees F until top is golden brown and cherry mixture bubbly.
The best part of this Easy Cherry Crisp, aside from the flavor, is that you can make it with a handful of staple ingredients.
- 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
- Preheat oven to 350 degrees.
- Mix cherries with 1/4 cup sugar (reserving 1 cup).
- Pour cherries into a greased 8x8 inch pan.
- Combine flour, remaining 1 cup sugar, baking powder, salt and unbeaten egg; mix until blended and crumbly.
- Sprinkle mixture over cherries. Pour melted butter over the top.
- Bake for 30 to 40 minutes or until golden brown and bubbly.
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Penny Merchant says
July 14, 2017 at 7:12 pmCan you use cherry pie filling?
Megan says
July 17, 2017 at 11:32 pmPenny, you sure can! Just leave out the 1/4 cup of sugar that we used to mix with the fresh cherries. Good luck!
Cherie Tomlinson says
July 14, 2017 at 7:30 pmCan you use cherry pie filling instead of fresh cherries?
Megan says
July 17, 2017 at 11:30 pmDefinitely 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!
Mildred Stephens says
July 15, 2017 at 1:34 amLooks delicious, will try this next week.
Beatrix says
July 15, 2017 at 7:16 amReally great recipe….how would you make the apple crisp a la Grandma?
Megan says
August 9, 2017 at 12:17 amThey definitely will! Our mom freezes them each year specifically for this recipe! Good luck.
Marie says
July 15, 2017 at 7:53 pmHad to bake about 45 min
Megan says
July 17, 2017 at 11:27 pmEvery oven is a bit different. Hope it turned out even with the longer bake time!
The Better Baker says
July 16, 2017 at 3:00 amSo yummy! Congrats on being featured at Weekend Potluck! I adore simple and delicious recipes like this one.
Lisa Fletcher says
July 17, 2017 at 7:16 pmI 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
Megan says
July 17, 2017 at 11:26 pmThat’s great, Lisa! So glad everyone enjoyed it!
Julie Newman says
July 21, 2017 at 12:09 pmSince 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!
Megan says
July 24, 2017 at 11:12 pmThat sounds delicious! Please let us know how it turned out!
Judy says
July 21, 2017 at 11:19 pmWhat kind of cherries, Bing or? ?
Megan says
July 25, 2017 at 1:10 amJudy – 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!
Debbie says
July 25, 2017 at 8:42 pmSmall 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 !!
Megan says
July 28, 2017 at 12:31 amThanks for the information. Hope you enjoyed it!
Evelyn says
July 23, 2017 at 4:06 pmCan you make this in the crockpot?
Megan says
July 24, 2017 at 11:11 pmWe haven’t tried it in the crockpot so we can’t give any advice on how to adjust for that method.
Berta says
September 22, 2017 at 1:58 pmHow many servings does recipe yield?
Megan says
September 24, 2017 at 5:27 pmIt’s in an 8 inch by 8 inch pan so you can get 9 to 12 servings from a pan.
Valerie says
November 9, 2017 at 2:25 amThis recipe sounds delicious. Can frozen cherries be used and if so would any alterations be required?
Megan says
November 9, 2017 at 2:33 amYou 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!