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The Best Dang Oatmeal Cherry Crisp. Ever.
The only way to improve this recipe is to serve it with ice cream. Oh, wait, we do!
Jun 03, 2025
For as long as I can remember, I’ve been excited about cherry season. Sorry apples and pears, but for me, cherry season is the best season of the year. This stone fruit is the quintessential summer fruit – juicy, sweet, and just perfect.
While I adore cherries as a fun snack, I also fawn over them when using them in desserts during these sweltering months. Enter the oatmeal cherry crisp!
MAKE THESE: 7 Super Sweet Summer Desserts
An oatmeal cherry crisp is more accessible than a cobbler or a pie because of how easy it is to bake. This simple, quick, and delicious dessert comes out of the oven with a satisfying crunchy top, which is just asking to be topped with scoops of ice cream.
- 9-inch round baking dish
- 2 pounds Harry & David® Cherries (pitted, fresh)
- 3 tablespoonds sugar
- 2 tablespoons cornstarch
- 12 tablespoon vanilla extract
- 2 tablespoons unsalted butter (cut into pieces)
- 1 cup old-fashioned rolled oats
- 34 cup brown sugar
- 12 cup all-purpose flour
- 12 teaspoon cinnamon
- Pinch of salt
- 6 tablespoons unsalted butter (softened)
- Ice cream (for serving)
- Preheat the oven to 375° F.
- Cut half of the cherries in half so you have some whole and some half. Place them in the baking dish.
- Whisk together the sugar and cornstarch, then sprinkle it over the cherries and toss well. Add in the vanilla extract and mix. Let this sit for 15 minutes, then toss again. Place the butter pieces on top of the cherries.
- In a large bowl, whisk together the oats, sugar, flour, cinnamon, and salt.
- Use a fork to add the softened butter and then use your hands to bring the mixture together, moistening all of the mixture until it resembles sand. Sprinkle it evenly over the cherries.
- Bake for 40-45 minutes, until the crisp on top is golden and the cherries underneath are bubbling. Serve warm with ice cream.
AUTHOR
Jessica Merchant is a full-time recipe developer and food writer who is intensely passionate about food and writing, and loves to share her food through her blog How Sweet Eats. Bacon makes her beam. Chocolate makes her shout from the rooftops with joy. Vegetables are her biggest frenemy (her perfect world would include none of them).
