Make a summery cherry crisp any time of year. This easy dessert uses frozen sweet cherries and has a crunchy cornmeal-almond topping (with gluten-free option).

Easy Sweet Cherry Crisp with Cornmeal and Almonds

Let’s talk fruit crisps: Put some fruit in a baking dish and add a topping. Boom — you have the essence of summer in a basic dessert, known variously as a cobbler, crisp or crumble.

But what about those times when you didn’t make it to the market or when fresh fruit isn’t in season? That’s when this easy-to-make cherry crisp comes in.

Fruit crisps are so much quicker to make than a pie, but satisfy on the same level — you get some crust in the form of a crumbly-crisp topping, and warm, sweet fruit.

Make sweet cherry crisp with frozen cherries

And they’re perfect served with ice cream (of course). It’s even more convenient to use frozen fruit to make this cherry crisp — there’s no need to pit them.

Frozen Sweet Cherry Crisp with Cornmeal and Almonds

Tips for making the best cherry crisp:

  • Thaw frozen cherries at room temperature for about 25 minutes in a large colander set over a bowl (or in the sink). It’s okay if some of the fruit is still partially frozen or very cold. If you’re planning ahead, you can also defrost frozen cherries in a bowl in the refrigerator (5 or 6 hours), then drain the cherries in a colander.
  • It’s very tempting to dig in to cherry crisp while it’s hot and bubbling, but it’s even better to let it cool 15-20 minutes before serving. That way the juices and topping can settle.
  • To make this recipe gluten-free, substitute finely ground blanched almond flour for the all-purpose flour, or your favorite gluten-free blend.
Frozen Sweet Cherry Crisp with Cornmeal and Almonds
Cherry Almond Crisp
5 from 5 ratings

Cherry Crisp with Cornmeal and Almonds

Karen Tedesco
This easy fruit crisp uses frozen sweet cherries and has a crunchy cornmeal-almond topping (with gluten-free option). 
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Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Cool time: 15 minutes
Total Time: 1 hour 5 minutes

Ingredients
 

Topping:

  • ½ cup (80 g) cornmeal
  • ½ cup (80 g) all-purpose flour
  • ¼ cup (50 g) sugar
  • 2 tablespoons (30 g) brown sugar
  • ¾ teaspoon kosher salt
  • 6 tablespoons (90 g) butter, cut into small pieces
  • ½ cup (120 g) sliced almonds

Crisp:

  • 2 pounds (900 g) frozen sweet cherries, thawed (about 5 cups fruit)
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons almond extract
  • ½ cup (120 g) granulated sugar
  • ¼ cup (32 g) cornstarch

Instructions
 

  1. Heat the oven to 375 degrees with the rack positioned in the center.
  2. Make the topping: whisk the cornmeal, flour, both sugars and salt in a bowl. Toss in the butter. Use your fingers, a fork or pastry blender to blend the butter into the flour mixture until it looks like damp, clumpy sand. Add the almonds and mix briefly to combine.
  3. Put the cherries in another large mixing bowl. Add the lemon juice, almond extract, sugar and cornstarch and stir together.
  4. Put the cherry mixture in a large (11-inch) round baking dish. Distribute the topping over the cherries to cover.
  5. Bake the crisp 35-40 minutes. The top should be golden and the juices bubbling.
  6. Cool 15-20 minutes before serving.

Notes

To bake the crisp, use a large round baking dish or a  3-4 quart rectangular baking dish.
To make individual crisps, divide the filling and topping among ramekins and place on a baking sheet in the oven.  They might take less time to bake, so start checking after 20-25 minutes.

Nutrition per serving

Calories: 341kcal Carbohydrates: 63g Protein: 7g Fat: 9g Sodium: 232mg Fiber: 5g Sugar: 40g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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