Homemade Cherry Crisp

Elaine Bovender


I love nearly any kind of fruit crisp and this is no exception. Served warm with vanilla ice cream, it is an absolutely delicious dessert to share at a potluck, with dinner guests or just for your own special family. Enjoy!


★★★★★ 1 vote

Makes a 9 X 13 casserole dish
15 Min
25 Min


  • 3 can(s)
    tart pitted cherries 15.5 ounce size
  • 3/4 c
  • 1/4 c
    plus one tablespoon corn starch
  • 1/4 tsp
  • 1 c
    reserved juice from the cherries
  • 1/2 c
  • 1 Tbsp
  • 1/2 tsp
    almond extract
  • 5
    drops red food coloring (optional)

  • 1 c
    all purpose flour
  • 1/2 c
    white sugar
  • 1/2 c
    brown sugar, firmly packed
  • 1/2 c
  • 1/4 tsp

How to Make Homemade Cherry Crisp


  1. Preheat oven to 375 degrees.
  2. Drain cherries, reserving one cup of the juice from the cherries. Set aside.
  3. In a medium sauce pan, add 3/4 cup of sugar, cornstarch and cinnamon. Whisk together well, removing any lumps. Add cherry juice and cook over medium heat until smooth and thickened.
  4. Remove from heat. Gently fold in cherries, 1/2 cup sugar, butter, almond extract and food coloring. Pour into 9 X 13 casserole dish. Sprinkle evenly with topping and bake for 25 minutes or until topping is golden and filling is bubbly. You may serve this warm with vanilla ice cream or plain at room temperature. Store in refrigerator.
  5. FOR THE TOPPING: Add flour, sugars, and cinnamon into a small bowl and mix, removing any lumps. Cut butter into pieces and add to flour mixture. Cut in with a pastry cutter or use your fingers until mixture resembles coarse sand. Sprinkle over filling.

Printable Recipe Card

About Homemade Cherry Crisp

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American

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