Cherry Apple Crisp
This Cherry Apple Crisp is the perfect dessert for any occasion. Made with fresh cherries, apples, and a crumbly oat topping, it’s a delicious twist on traditional apple crisp.
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Growing up in the south, crisps were a staple dessert when we had fresh fruit in the fresh. My mom always had the pantry staples that were needed, and we always had seasonal fresh fruit on hand. So, it was a great budget-friendly sweet treat.
And, now I get to share my favorite crisp recipes like this one with you. If you love crisps you may also enjoy this Instant Pot Apple Crisp or this Apple Blackberry Crumble.
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- apples – I used granny smith apples. However, you can also use sweet apples such as Pink Lady or Honey Crisp.
- pitted cherries – I used frozen cherries, however, you can also use fresh cherries that have been thawed and dried.
- granulated sugar
- lemon juice
- ground cinnamon
- ground nutmeg
- cornstarch
- old-fashioned oats
- all-purpose flour
- brown sugar
- unsalted butter – Salted butter will also work for this recipe.
- salt
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Mix the filling in a large mixing bowl until combined.
Spread the filling into a prepared baking dish.
In a separate bowl, mix the crisp topping. Then spread over the time of the fruit mixture.
Bake in a 350 degree oven for 40-45 minutes or until golden brown and bubbly.
Hint: You can also bake this in a large cast iron skillet instead of a casserole dish.
Storage
Storage – Store the cherry apple crisp in an airtight container in the fridge for up to four days.
Freezing – You can also freeze the crisp wrapped in plastic wrap and aluminum foil for up to three months.
Wendy’s Test Kitchen Tips
- I recommend that you slice your apples into similar-sized pieces so that they cook evenly.
- Serve your crisp warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.
- You can reheat single servings in the microwave for 30-45 seconds. Or, the whole crisp in the 350 degrees oven for 15-20 minutes or until it’s bubbly.
FAQs
A crumble tends to have less oats than a crumble does.
Cherry Apple Crisp
Equipment
- large bowls
- 9×13 baking dish
Ingredients
For the filling:
- 4 cups apples peeled and sliced
- 2 cups pitted cherries fresh or frozen
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons cornstarch
For the topping:
- 1 cup old-fashioned oats
- ½ cup all-purpose flour
- ½ cup brown sugar packed
- ½ cup unsalted butter melted
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the apples, cherries, granulated sugar, lemon juice, cinnamon, nutmeg, and cornstarch.
- Mix well and transfer to a greased 9×13-inch baking dish.
- In a separate bowl, mix the oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
- Sprinkle the oat mixture evenly over the fruit filling.
- Bake for 40-45 minutes, until the topping is golden brown and the fruit is bubbly.
- Let it cool slightly before serving.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
