In the Kitchen

A Simple Cherry Crisp

August 17, 2019

I love summer fruits and one that has always been a favorite are fresh cherries. I can eat them by the handfuls. I didn’t think I could eat two pounds of them though and decided to try a new recipe. We both love apple crisp and I thought why not try a cherry crisp.

I took to Pinterest to see what cherry crisp recipes were floating around out there and found one I thought I could modify a bit to suit our gluten free lifestyle. Most the recipes called for cherry pie filling instead of fresh cherries. I wasn’t interested in using canned cherries for this recipe. Honestly, what I came up with was pretty good.

Cherry Crisp

The cherry crisp recipe is pretty simple to make.


  • 1-2 lbs of fresh cherries, pitted and halved
  • 2 tablespoons of sugar
  • 1 teaspoon Almond extract
  • 1/2 cup gluten free quick cooking oats
  • 1/2 cup Almond flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon cinnamon
  • 5 tablespoons of butter, softened
  • 1/4 teaspoon salt


  1. Preheat the oven to 350 degrees. Grease a 9 x 9 baking dish or a deep casserole dish with butter
  2. In a bowl place the cherries with the sugar and almond extract, stir and set aside
  3. In another bowl mix the flour, quick oats, cinnamon, brown sugar, salt and butter. Cut the butter into the dry ingredients until crumbly
  4. Pour the cherries into the baking dish and top with the flour mixture
  5. Bake for 20-25 minutes until the topping is golden and the cherries are bubbling.
  6. Remove and set to cool. Serve with fresh whipped cream, Greek yogurt or vanilla ice cream.

This cherry crisp turned out to be a fabulous dessert that also doubled as a quick breakfast when served with a bit of Greek Vanilla yogurt. I’m sure it will be made again soon.

Come the holidays when fresh cherries will be hard to come by, I may give it a try with cherry pie filling.

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