Whether you make Cherry Crisp for one or for a crowd, it makes for a delicious dessert any time of year, but a particularly fun Valentine’s Dessert.
Love cherries? Be sure to try our Easy Cherry Cheesecake Recipe!
When I think of February desserts, I think of cherries. If it’s not the Valentines Day red, then it’s George Washington’s birthday that rallies the cry for cherries. Not to mention the winter blues.
While we wait out winter, I bet we can all do with something hot, sweet, and rife with the flavors of summer to enjoy on a cold night. Cherry Crisp is just the thing!
Cherry Crisp for One or Many
You can bake a cherry crisp in a large pan, but it’s so much more quaint when you bake it in a so-cute, pleases-all-the-kids, kind of way: in personal ramekins.
Baking dessert in personal sizes is so much fun! Plus, it saves a dish to wash. Double win.
What is the difference between a crisp and a crumble?
Both crisps and crumbles are made with a sweet streusel crumb topping. Usually a crisp has oats and a crumble doesn’t.
Prepare this recipe with the oats, it’s a crisp. Prepare it without, it’s a crumble.
Can you freeze cherry crisp?
Since this recipe makes eight single servings, it’s ideal for baking up for one or for a crowd.
To make in advance, assemble the crisps, wrap well with plastic wrap, and place in a ziptop bag in the freezer. When ready to serve, remove the plastic, place the ramekins on a baking sheet, and bake from frozen, adding 5 to 10 minutes to the baking time.
What if I can’t find tart cherries for cherry crisp?
Tart cherries are sometimes difficult to find, but they are worth the search as they are the best for baking cherry desserts.
If you can’t find them, it’s okay to use sweet cherries, just be sure to dial down the sugar to counterbalance their sweetness.
How to make Cherry Crisp:
Toss the cherries with sugar, cornstarch, and spices and spoon it into 8 small baking dishes.
Then whiz up a streusel top made of butter, whole wheat pastry flour, brown sugar, cinnamon, and rolled oats. Don’t worry about piling it high; it all sinks a bit, leaving room for ice cream or whipped cream if you have it.
This dessert is perfect for Valentine’s Day, President’s Day, George Washington’s birthday, or your mom’s uncle’s cousin’s anniversary. Basically, if the day ends in Y, you’re good to go.
How I make this good and cheap:
Here are some of the strategies I use to make this recipe more economical:
- Buy in bulk. I regularly buy baking ingredients in bulk from Costco or via mail order. I store in the freezer what I won’t use soon; in this way, I can extend its shelf-life.
- Shop the sales. Whenever I see a great sale, I stock up and freeze cherries to take advantage of the good pricing.
How to make this recipe easily:
Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I use for this recipe:
Here are the tools that I use for this recipe:
- food processor or pastry blender – Either of these tools make quick work of the streusel topping. You can do it by hand with two knives, but I prefer my food processor.
- stainless steel mixing bowl – great for mixing the filling
- 6-ounce ramekins – perfect for single servings
- sheet pan – great for easily moving all the ramekins at one time
Personal Cherry Crisp
- 4 cup tart frozen cherries no need to thaw
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup whole wheat pastry flour you can also use all-purpose
- ½ cup butter 1 stick, cut in cubes
- ½ cup rolled oats
- ¼ cup brown sugar
- Preheat the oven to 375°. Grease eight 5- to 6-ounce ramekins with non-stick cooking spray. Place the dishes on a rimmed baking sheet to catch the drips.
- In a large mixing bowl, combine the cherries, sugar, cornstarch, lemon juice, nutmeg and ¼ teaspoon cinnamon. Divide this mixture, including any dry ingredients that sink to the bottom evenly between the prepared baking dishes.
- In a food processor fitted with a metal blade, pulse together the butter and flour until coarse crumbs form and cling together in clumps. (Alternatively, you can use a pastry blender or two knives held together.)
- Stir in the oats, sugar, and remaining ¼ teaspoon cinnamon. Divide this mixture among the 8 ramekins.
- Bake for 20 to 25 minutes until the topping is crisp and lightly browned and the filling bubbles. Cool on a rack.