Description
A comforting and vibrant dessert layering sweet-tart cherries with a crispy oat-and-butter topping—baked until golden and bubbling, and perfect served warm with ice cream or whipped cream.
Ingredients
For the Filling:
8 cups fresh pitted cherries, halved
¾ cup granulated sugar
2 Tbsp tapioca
½ tsp almond extract
For the Crisp Topping:
1½ cups all-purpose flour
¾ cup granulated sugar
¾ cup light brown sugar
½ tsp kosher salt
½ tsp cinnamon
1 cup oatmeal (rolled oats)
½ lb (2 sticks) cold unsalted butter, diced
Instructions
- Preheat oven to 350 °F (175 °C).
- Wash, pit, and halve cherries. If using frozen cherries, they can be halved without thawing.
- In a large bowl, mix cherries with sugar and tapioca. Let sit for 15 minutes to draw out juices.
- In a separate bowl or stand mixer, combine flour, sugars, salt, cinnamon, and oats. Add diced cold butter and mix on low until crumbly and clumpy.
- Transfer cherry mixture with juices to a greased 9 × 13″ baking dish. Spread topping evenly over cherries, pinching some into larger clumps.
- Place dish on a rimmed tray with parchment and bake for about 60 minutes, until topping is golden and filling bubbles.
- Let cool slightly before serving warm with ice cream or whipped cream.
Notes
- Substitute cornstarch for tapioca if needed.
- Gluten-free flour and certified GF oats can be used.
- Chopped nuts like almonds or pecans add extra crunch to the topping.
- Add nutmeg or more cinnamon for deeper spice flavor.
- Mix in other fruits like raspberries or peaches for variety.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 380
- Sugar: 38g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
