Description

This Cherry Crisp with Vanilla Ice Cream is a delightful dessert combining fresh, juicy cherries topped with a buttery oat crumble baked to golden perfection. Served warm with creamy vanilla ice cream, it’s a perfect balance of tart and sweet flavors with a satisfying crunchy topping that’s ideal for any occasion.

Ingredients

Scale

Filling

4 cups fresh cherries, pitted
1 cup granulated sugar (adjust based on sweetness of cherries)
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 tablespoon lemon juice

Topping

1 cup old-fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar (packed)
1/2 cup unsalted butter (melted)
1 teaspoon cinnamon
1/4 teaspoon salt

To Serve

4 scoops vanilla ice cream

Instructions

Prepare the Filling: In a mixing bowl, combine the pitted cherries, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss thoroughly to coat the cherries evenly with the mixture, which will help thicken the filling during baking.
Make the Topping: In a separate bowl, mix together the old-fashioned oats, all-purpose flour, brown sugar, melted unsalted butter, cinnamon, and salt. Stir until the mixture becomes crumbly and resembles coarse crumbs.
Assemble and Bake: Pour the cherry filling into a baking dish, spreading it out evenly. Sprinkle the oat topping evenly over the cherries to cover them completely. Place the dish in a preheated oven at 350°F (175°C) and bake for 30 minutes or until the topping is golden brown and the cherry filling is bubbly.
Serve: Remove the cherry crisp from the oven and allow it to cool slightly for about 5 minutes. Serve warm with a scoop of vanilla ice cream on top for a delicious contrast of temperatures and flavors.

Notes

Adjust the sugar amount depending on the sweetness of your cherries to avoid an overly sweet or tart filling.
Fresh cherries work best, but frozen cherries can be used if fresh are unavailable; just be sure to thaw and drain excess liquid before using.
For a crunchier topping, bake an additional 5 minutes, but watch carefully to prevent burning.
You can substitute butter with coconut oil for a dairy-free option, though it may alter the flavor slightly.
Serve immediately after baking and scooping to enjoy the contrast between warm crisp and cold ice cream.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cherry crisp, cherry dessert, baked cherry dessert, fruit crisp, summer dessert, vanilla ice cream dessert