This post may contain affiliate links.
Forever one of my favorite desserts, this sour cherry crisp is so simple, so delicious, and is a crowd-pleaser. Picky children and dessert-snobs alike will come together over a spoonful of this crisp. Tart from the cherries, with a delicious crumble topping, you need this crisp.
This gorgeous sour cherry crisp comes together in less than an hour from start to finish. It's simple to make, yet EVERYONE loves it. Both picky children and dessert snobs all come together over a spoonful of this crisp. It’s got so much good stuff- salty, sweet, tart, crisp, smooth. The tart cherries with the sweet and salty crumble are an incredible pairing- it's no wonder these are a staple at almost all of our family gatherings. Plus it’s one of those desserts that you can probably get away with eating for breakfast (those are my favorite ones- the ones I can eat all day).
Sour (Tart) Cherries
Sour (AKA tart) cherries are the star of this show! They provide the perfect amount of tartness to balance out the sweetness of the crumble.
If you want to make this, plan ahead on grocery shopping a bit! These are sometimes hard to find in the store. Every once in awhile I have to visit a few different grocery stores in order to find these. Sometimes I find them by the canned cherries in the baking aisle, and other times I find them by the canned fruits (like peaches, pineapple, etc). Keep in mind to look for "sour" or "tart" on the can. This isn't your usual pre-made cherry pie filling- these are tart cherries that stay in a juice, which then you'll make into a beautiful filling for the crisp. Yum!
Shortening isn't used in many recipes nowadays, but I'm not quite sure why it fell off the dessert train! It's lack of flavor provides a really nice canvas for the sour cherries and oat crumble to shine. The shortening CAN be replaced with butter here, if you feel so inclined, but I'd recommend you try it out with shortening first. You won't regret it!
Don't skip the almond extract! It adds the most wonderful aroma and slight flavor to the crisp. It's a must!
Storage: Store covered on the counter for up to 3 days.
Pairs well with:
Other recipes you may like:
- Blueberry Ginger Crisp
- Grandma's Dutch Apple Pie
- Strawberry Rhubarb Tartlets with Italian Meringue
- Cranberry Vanilla Custard Pie
Grandma's Cherry Crisp
Crust & Crumble
- 1 ½ cups all purpose flour
- 1 ½ cups quick oats
- 1 cup shortening, melted
- 1 cup brown sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cans red tart cherries
- ⅓ cup sugar
- ¼ cup corn starch
- 1 teaspoon almond extract
- Preheat oven to 350.
- Grease a 9x13 pan (or a 12 inch cast-iron skillet).
Make the Crust & Crumble
- Combine flour, quick oats, melted shortening, brown sugar, salt, and baking soda in a medium-sized bowl. Stir until fully combined, which will look like a mixture of big and little crumbs.
- Add ¾ of the mixture to the bottom of the prepared pan or skillet.
Make the Filling
- Drain the cherries, pouring ½ cup of the juice into a small bowl, and the rest into a medium saucepan.
- In the small bowl of cherry juice, add corn starch and mix together until smooth. Add to the remaining cherry juice.
- Add sugar to cherry juice mixture.
- Heat on medium, stirring often, until thickened (about 4 minutes- it has a jelly-like consistency when done).
- Add almond extract and cherries and gently stir to coat the cherries in the juice mixture.
Put It All Together
- Pour cherries over the prepared crust.
- Add the remaining ¼ crust on top of the cherries.
- Bake for 35 minutes.
- Bon appetit!
Did you make this sour cherry crisp? I want to know! Post it on social media, tag @battersandblessings, and add #battersandblessings so I can see your creation 🙂