This cherry almond crisp is made with fresh cherries, almonds, oats, and is super easy to make! Serve with vanilla ice cream or whipped cream! It's a great way to use up leftover cherry pie filling!
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Crisp vs Crumble vs Cobbler vs Buckle
Crisps, crumbles, cobblers, and buckles are all very similar but do technically have a few differences.
They're all a variation of baked fruit with some kind of topping.
- Crisp - a light topping made with oats that gets super crisp during baking (hence the name).
- Crumble - typically has a streusel topping that gets more cakey during baking.
- Cobbler - usually has a sweet biscuit topping but can also have a cake like batter poured over top. You can also use pie dough for the topping.
- Buckle - a buckle is more like a type of cake. It has a cake-like batter with a lot of fruit mixed in so it gives a "buckled" appearance.
Ingredient Notes
You just need a few simple ingredients to make this easy cherry almond crisp!
Cherries - I love using fresh cherries for the filling, but frozen work well too! If using fresh cherries, I highly recommend using a cherry pitter to remove the pits.
Flour - The flour provides structure to the crisp topping, but you can easily substitute almond flour to make this crisp gluten-free!
Almond Flour - For extra almond flavor!
Oats - The oats add a flavorful crunch to the crisp!
Almonds - I love the flavor of cherry and almond together! But you could also substitute pecans or omit the nuts entirely.
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Cherry Crisp
My number one tip is to pre-cook the cherry filling!! It ensures that the cherries will be fully cooked through and thickened and the crisp topping won't get overdone.
This recipe was developed using fresh cherries, but you can also use frozen if that's all you can find. However, if you use frozen cherries, you definitely need to pre-cook the filling!
Add the cherries, sugar, cornstarch, lemon juice, and almond extract to a large pot.
Heat over medium heat until the cherries begin to break down and the filling thickens, about 15 minutes.
Pour the cherry filling into the bottom of a baking dish.
Preheat the oven to 350°F.
Toss together the flour, almond flour, oats, almonds, brown sugar, and salt.
Add in the melted butter and almond extract and mix until it forms a wet, sand like mixture.
Sprinkle the topping evenly over the cherry mixture.
Bake at 350°F for 30-35 minutes or until the top is golden brown and the cherry filling is bubbly.
Serve warm with vanilla ice cream or homemade whipped cream.
Recipe FAQ's
Cover and store in the fridge for up to 3 days.
Yes!! Just substitute the the all purpose flour with almond flour for a gluten-free crisp!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Cherry Recipes You Might Like
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Recipe Card
Cherry Almond Crisp
Special Equipment
- casserole dish 11x7 inch or 9x9 inch
Ingredients
Cherry Filling
- 5 cups cherries, fresh or frozen
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons lemon juice, optional
- ½ teaspoon almond extract
Crisp Topping
- ½ cup all purpose flour, substitute almond flour for gluten-free
- ½ cup almond flour
- ½ cup rolled oats
- ½ cup sliced almonds
- ¾ cup light brown sugar
- ½ teaspoon kosher salt
- ½ cup unsalted butter, melted
- ½ teaspoon almond extract
Instructions
Cherry Filling
- Add the cherries, sugar, cornstarch, lemon juice, and almond extract to a large pot.
- Heat over medium heat until the cherries begin to break down and the filling thickens, about 15 minutes.
- Pour the cherry filling into the bottom of a baking dish.
Crisp Topping
- Preheat the oven to 350°F.
- Toss together the flour, almond flour, oats, almonds, brown sugar, and salt.
- Add in the melted butter and almond extract and mix until it forms a wet, sand like mixture.
- Sprinkle the topping evenly over the cherry mixture.
- Bake at 350°F for 30-35 minutes or until the top is golden brown and the filling is bubbly.
- Serve warm with vanilla ice cream or homemade whipped cream.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Cat says
I left out a bunch of the ingredients (lemon juice, corn starch, brown sugar, salt, and ice cream) because I was making it with canned tart cherries and wanted to keep it simple. It was absolutely delicious. There’s nothing better than tart cherry and almond together!
Susy says
If using frozen cherries, do they need to be thawed first?
Kyleigh Sage says
Nope! Part of why I love pre-cooking the filling, is so that frozen fruit works well too! It will just add about 10 minutes to the cooking time for the filling.