Cherry Apple Crisp is a warm, comforting dessert that combines the tart sweetness of cherries and apples with a crunchy, cinnamon-spiced oat topping. It is the perfect way to showcase fresh, in-season fruit.
The recipe is forgiving and easy to make—just the kind of dessert I love. Although the fruit is the highlight, I must admit I love the buttery crisp topping the most, and there's no shortage of that in this recipe!
Add a scoop of vanilla ice cream that slowly melts from the heat of the crisp, and it's decadence at its best. There is no better way to enjoy this cozy dessert.
I love the ease of crisps and crumbles, so I've created two other recipes you'll like. When strawberries are in season, try my apple and strawberry crumble. And as the summer winds down, use those blackberries to make a Granny Smith apple and blackberry crumble.
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Ingredients for the Fruit Filling
You'll need the following ingredients to make the filling for Cherry Apple Crisp:
Ingredient Notes
- In the United States, fresh cherries are available from late spring to late summer. I used fresh, sweet cherries for this recipe, but tart cherries work, too. There is enough brown sugar in the recipe to compensate if tart/sour cherries are used!
- Just a bit of lemon juice adds the right amount of tang to balance the sweetness of the cherries.
- Granny Smith apples go very well with the sweeter Golden Delicious apples. These two varieties hold their shape when baked and don't release excess liquid. Granny Smith is also more tart, which is a nice balance to the sweeter Golden Delicious.
- Cornstarch thickens the fruit filling (or any pie filling, for that matter) and absorbs excess liquid, preventing the crisp from becoming soggy and runny.
- Almond extract and cherries are commonly used together in baking. The slightly sweet, nutty flavor of almond extract enhances the natural sweetness of the cherries. A little goes a long way. I love this flavor combination, so I've used ½ teaspoon in this recipe, but you can use less (¼ teaspoon) if you prefer.
Substitutions & Variations
- Substitute Honeycrisp, Braeburn, Jonagold, or Pink Lady for Granny Smith and Golden Delicious. Try choosing one variety that is more tart and the other more sweet. You can also use just one variety if you prefer.
- Substitute with frozen cherries instead of fresh ones; you'll save time not having to pit them. Let them thaw in the refrigerator before using them in the recipe, and drain them if you notice excess liquid (juice).
Ingredients for the Crisp Topping
You'll need a handful of ingredients to make the crunchy buttery crisp:
Find the detailed recipe below.
Substitutions & Variations
- Substitute with quick oats instead of old-fashioned.
- Add ¼ teaspoon table salt to the recipe if using unsalted butter.
- If you want to omit the almond extract, add slivered almonds (¼ cup) to the crisp topping instead, which will make the crisp even crunchier.
- I used dark brown sugar in this recipe, but light brown sugar will work, too.
How to Make Cherry Apple Crisp
Step-by-Step-Instructions
Follow these simple instructions to create a delicious cherry apple crisp.
- Heat oven: Adjust the oven rack to the middle position and heat to 350 degrees Fahrenheit.
- Cut apples, toss with cinnamon: Cut the apples and add them to a 9-inch-diameter by 2-inch-deep pie plate (or a 9-inch by 9-inch, 2 ½ deep, heat-proof baking dish). Toss with cinnamon and set aside.
- Remove pits from cherries: Lay the cherries on your work surface, and with the palm of your hands, press down on each cherry to extract the pit (see Helpful Hints below).
- Flavor the cherries: Add 1 tablespoon brown sugar, cornstarch, lemon juice, and almond extract to the cherries and stir to combine.
- Make the crisp: Add 1 cup of brown sugar, flour, oats, and melted butter to a medium bowl and stir to combine.
- Add cherries to the pie plate: Evenly layer the cherries over the apples.
- Top with the crisp and bake: Pour the crisp mixture over the cherries and apples and spread evenly to cover the surface of the fruit. It will seem like a lot of topping, but it will settle as the cherry apple crisp bakes. Bake uncovered for 45 minutes to 1 hour.
- Serve: Let cool for at least 30 minutes before serving. Enjoy it on its own or à la mode with a scoop of vanilla ice cream.
Helpful Hints
To pit the cherries, you can use a cherry pitter, but if you don't have such a gadget, use the palm of your hand to press down on each cherry to extract the pit. Wear gloves! Cherries will stain your fingers.
Make Ahead
- The dessert can be made in advance and quickly reheated in the oven or microwave.
Reheating
- Cherry Apple Crisp is best served warm. Reheat in a 350-degree Fahrenheit oven for 20 minutes or so, or reheat individual portions in the microwave for 30-45 seconds.
Storage
- After the crisp has cooled, cover it and store it in the refrigerator for up to 3 days. You can also freeze the cooled crisp for up to 3 months. Wrap well with plastic wrap and foil. Bear in mind that the texture of the apples will be much softer after freezing.
Recipe FAQs
Can I use frozen cherries?
Yes, but thaw the cherries in the refrigerator first.
What's the difference between a crisp and a crumble?
A crisp usually has oats, brown sugar, flour, and butter. A crumble does not have oats.
📖 Recipe
Cherry Apple Crisp
Cherry Apple Crisp is a warm, comforting dessert that combines the tart sweetness of cherries and apples with a crunchy, cinnamon-spiced oat topping. It is the perfect way to showcase fresh, in-season fruit.
Equipment
- 1 cherry pitter, optional
- 9-inch in diameter, 2-inch deep pie plate, or 9-inch by 9-inch, 2 ½-inch deep, heat-proof baking dish
- measuring cups and spoons
- 2 medium bowls
- 1 spatula
Ingredients
Fruit Filling
- 2 Granny Smith apples, peeled, cored and cut into ¼-inch slices
- 2 Golden Delicious apples, peeled, cored and cut into ¼-inch slices
- ½ teaspoon cinnamon
- 2 cups (washed and pitted) sweet cherries
- 1 tablespoon dark brown sugar, light brown sugar works too
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon almond extract, imitation is fine (it's what I used)
Crisp Topping
- 1 cup all-purpose flour
- 1 cup dark brown sugar, light brown sugar works too
- 1 cup old-fashioned oats
- ½ cup salted butter, melted
Instructions
- Heat oven: Adjust the oven rack to the middle position and heat to 350 degrees Fahrenheit.
- Cut apples, toss with cinnamon: Cut the apples and add them to a 9-inch-diameter by 2-inch-deep pie plate (or a 9-inch by 9-inch, 2 ½ deep, heat-proof baking dish). Toss with cinnamon and set aside.2 Granny Smith apples, 2 Golden Delicious apples, ½ teaspoon cinnamon
- Remove pits from cherries: Lay the cherries on your work surface, and with the palm of your hands, press down on each cherry to extract the pit.2 cups (washed and pitted) sweet cherries
- Flavor the cherries: Add 1 tablespoon brown sugar, cornstarch, lemon juice, and almond extract to the cherries and stir to combine.1 tablespoon dark brown sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice, ½ teaspoon almond extract
- Make the crisp: Add 1 cup of brown sugar, flour, oats, and melted butter to a medium bowl and stir to combine.1 cup all-purpose flour, 1 cup dark brown sugar, 1 cup old-fashioned oats, ½ cup salted butter
- Add cherries to the pie plate: Evenly layer the cherries over the apples.
- Top with the crisp and bake: Pour the crisp mixture over the cherries and apples and spread evenly to cover the surface of the fruit. It will seem like a lot of topping, but it will settle as the apple cherry crisp bakes. Bake uncovered for 45 minutes to 1 hour.
- Serve: Let cool for at least 30 minutes before serving. Enjoy it on its own or à la mode with a scoop of vanilla ice cream.
Notes
To pit the cherries, you can use a cherry pitter, but if you don't have such a gadget, use the palm of your hand to press down on each cherry to extract the pit. Wear gloves! Cherries will stain your fingers.
Nutrition
Nutrition Facts
Amount per Serving
Calories
391
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
44
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
31
mg
10
%
Sodium
103
mg
4
%
Potassium
310
mg
9
%
Carbohydrates
69
g
23
%
Fiber
6
g
25
%
Sugar
46
g
51
%
Protein
4
g
8
%
Vitamin A
442
IU
9
%
Vitamin C
9
mg
11
%
Calcium
56
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is approximated using an online nutrition calculator. It is included as a courtesy and should not be substituted for the advice of a professional nutritionist.
Did you ♥️ this recipe? Please leave a review.
Carmen says
This is a great recipe. I made it with frozen cherries and it turned out perfect 👌
Donna Poirier says
Great, thank you 😊