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Oh, it’s the best season of the year!
For as long as I can remember, I’ve been excited about cherry season. Cherries are the quintessential summer fruit—juicy, sweet and just perfect! While I adore cherries as a fun snack, I also love using them in desserts during these hot months. Enter oatmeal cherry crisp!
An oatmeal cherry crisp is more accessible than a cobbler or a pie because it’s easy to bake and there's a satisfying texture on top for crunch. It’s simple, quick and delicious; and provides a warm, tangy invitation for some vanilla ice cream on top.
And while there's a time and a place for fruit desserts, I make an exception for a crisp. Juicy, sweet flavors, crunchy caramelized sugar oats on top and melted ice cream rivers that stream through the fruit? Count me in. I'll never turn down a bite!
These Harry & David Cherries are so beautifully ripe and wonderful, that you’ll probably snack on a few while throwing this dessert together. Nothing wrong with that! Enjoy.
SERVINGS
- 2 pounds Harry & David® Cherries (pitted, fresh )
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- 12 tablespoon vanilla extract
- 2 tablespoons unsalted butter (cut into pieces)
- Oatmeal crumble top
- 1 cup old-fashioned rolled oats
- 34 cup brown sugar
- 12 cup all-purpose flour
- 12 teaspoon cinnamon
- pinch salt
- 6 tablespoons unsalted butter (softened)
- vanilla ice cream (for serving)
Preheat the oven to 375° F.
- Cut a handful or two of the cherries in half, so you have some whole and some half. Place them in a 9-inch round baking dish.
- Whisk together the sugar and cornstarch, then sprinkle it over the cherries and toss well. Add in the vanilla extract and toss. Let sit for 15 minutes. 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 vanilla 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).
