Can I make this crisp ahead of time?

I don't recommend making this ahead of time because the crust will get soggy. It is best made and baked right away!

Can I freeze cherry crisp?

Unbaked crisp will freeze well for up to 3 months. Once you're ready to bake, thaw it at room temperature on the counter before baking and serving.

What kind of cherries are best?

You can use any that you find, fresh or frozen. I like to use frozen sweet cherries because they are already pitted.

How to Make the Best Cherry Almond Crisp

Description

Simple and delicious, this quick and easy cherry almond crisp promises flavor and texture in every bite. Sweet, juicy cherries are accompanied by a brown sugar and oatmeal streusel topping. Almonds add a little crunch while a hearty scoop of vanilla ice cream adds a delicious contrast to the warm cherry filling.

Ingredients

Scale

Cherry Filling

5 cups frozen sweet cherries (thawed)
1/2 cup sugar
1/2 tsp almond extract

Streusel Topping

1/2 cup all purpose flour
1/2 cup brown sugar
1/2 cup rolled oats
1/4 tsp salt
1 stick cold butter (cubed)
1/3 cup sliced almonds

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Instructions

Begin by preheating oven to 350 degrees.
Prepare the fruit filling: In a large bowl, add cherries (make sure they are thawed if using frozen), sugar, and almond extract. Stir to combine and then set aside while you prepare the streusel topping.
For the crisp topping: In a separate bowl, add brown sugar, flour, rolled oats, and salt. Stir gently and then add in 1/2 cup (1 stick) of cold, cubed butter. Using a pastry cutter or two forks, begin blending the cold butter into the flour mixture, stopping once the mixture resembles coarse crumbs. Add in the sliced almonds, working them in gently with your hands.
In a well seasoned 8 inch cast iron skillet , pie dish, or lightly greased 9 x 9 baking pan, pour in the cherry mixture, spreading evenly throughout the baking dish. Top with the crumble topping.
Bake in preheated oven for 40-45 minutes or until golden brown on top and the fruit is bubbly around the edges of the pan.
Serve warm with a generous scoop of vanilla ice cream. Store in an airtight container to enjoy for up to 3 days.

Notes

I highly recommend using pitted cherries so you don't have to mess with removing the pits. I used frozen pitted sweet cherries!

If using frozen cherries, allow them to thaw briefly and blot them with a paper towel to remove any excess moisture before using.

I used a 8 inch cast-iron skillet for this recipe which worked great. You could also use a pie dish or other small baking dish.

Freezing Instructions: Unbaked cherry crisp will freeze well for up to 3 months. Once you're ready to eat, let it thaw at room temperature on the counter before baking and serving.

Storage Instructions: This cherry crisp will store well covered in plastic wrap at room temperature for up to 3 days.

Prep Time: 15 minutes
Cook Time: 40 minutes