Cherry Crisp Recipe for One or a Crowd

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Whether you make Cherry Crisp for one or for a crowd, it makes for a delicious dessert any time of year, but particularly fun at Valentine’s Day.

blue and white ramekins with cherry crisp

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.

cherry crisps with mugs of milk

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.

ingredients for cherry crisps

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. 

cherry crumble in oven

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:

cherry crisp with milk jug and glasses

If you prepare this recipe, be sure to take a picture and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
5 from 1 vote
Personal Cherry Crisp
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

This recipe for cherry crisp is extra fun to make and serve since each person gets his own! The recipes is full of whole grain and tart cherries.

Course: Dessert
Cuisine: American
Keyword: cherry crisp, cherry crumble
Servings: 8 servings
Calories: 354 kcal
Author: Jessica Fisher
  • 4 cups tart frozen cherries no need to thaw
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup whole wheat pastry flour you can also use all-purpose
  • 1/2 cup butter 1 stick, cut in cubes
  • 1/2 cup quick oats
  • 1/4 cup brown sugar
  1. 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.
  2. In a large mixing bowl, combine the cherries, sugar, cornstarch, lemon juice, nutmeg and 1/4 teaspoon cinnamon. Divide this mixture, including any dry ingredients that sink to the bottom evenly between the prepared baking dishes.
  3. 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.)

  4. Stir in the oats, sugar, and remaining 1/4 teaspoon cinnamon. Divide this mixture among the 8 ramekins.
  5. Bake for 20 to 25 minutes until the topping is crisp and lightly browned and the filling bubbles. Cool on a rack.
Recipe Notes

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.

Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.

Nutritional values are approximate and based on 1 ramekin.

Nutrition Facts
Personal Cherry Crisp
Amount Per Serving
Calories 354 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 31mg10%
Sodium 104mg5%
Potassium 235mg7%
Carbohydrates 61g20%
Fiber 4g17%
Sugar 41g46%
Protein 4g8%
Vitamin A 399IU8%
Vitamin C 6mg7%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Cyndi Stevenson says

    Can I use jarred tart cherries? Also would you substitute GF flour in the topping or leave it out altogether? Thanks, love your recipes!

    • If they are just cherries without a syrup or gel, then I think that would be fine. While I’ve not made these with GF blend, my friends who cook GF say it should work just fine. Let me know how those adaptations go? I haven’t tried them myself, so your results may vary slightly. Thanks!

  2. Ashley Schaefer says

    Any idea how to adapt this for an 8*8 (or other size) dish instead of the ramekins?

    • Great question! Bake it at 350 for 30 to 35 minutes or until the filling is bubbly and the topping light brown.

      • Ashley says

        5 stars
        Thank you Jessica! I made this tonight in an 8*11 dish at 350 but left it in closer to 40 minutes. I also had sweet frozen cherries so did just a little over half a cup of sugar. Loved it!

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