The Dish | Summer Cherry Crisp

Nothing says summer like a fruit crisp.  This crisp is made with cherries, which is a perfect 4th of July dessert, but you can substitute any fruit or fruits. I’m not a fan of kitchen gadgets, but a cherry pitter is a must for this recipe.  Make it ahead of time and just warm it up and serve with a scoop of vanilla ice cream.


  • 4 Tbs unsalted butter, melted, plus more for baking dish
  • 6 cups pitted cherries
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 2 Tbs dark rum or Bourbon
  • 2 tsp vanilla
  • 1/2 tsp cinnamon
  • pinch of salt
  • 1/4 cup plus 2 Tbs flour
  • 2/3 cup rolled oats
  • 1/3 sliced almonds
  • 1/4 cup brown sugar 
  • 1 tsp cinnamon

Preheat oven to 350 and butter a 9 inch baking dish. Toss cherries with 1/4 cup brown sugar and 1/4 sugar, the rum/bourbon, vanilla, cinnamon, salt, and 2 Tbs of flour. Transfer to baking dish.

For the topping, whisk together 1/4 cup flour, the oats, almonds, brown sugar and cinnamon.  Stir in melted butter until combined.  Sprinkle mixture over cherries.  Bake 45-50 minutes until cherry filling is bubbling and topping is golden brown.  Serve with vanilla ice cream or whipped cream.

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