Ingredients
Filling:
- 2 lbs cherries, pitted (fresh or frozen, thawed/drained)
- ¼ cup granulated sugar
- 2 tbsp brown sugar, packed
- 2 tbsp cornstarch
- 1 tsp lime juice
- ½ tsp lime zest
- 1 tsp vanilla extract
Topping:
- 1 cup rolled oats
- 1 cup all-purpose flour
- ¾ cup brown sugar, packed
- ½ tsp cinnamon
- ½ tsp salt
- 6 tbsp unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a 9×9 inch baking pan or a large deep dish pie pan to prevent sticking.
- Make the Filling: In a large mixing bowl, combine the pitted cherries with granulated sugar, brown sugar, cornstarch, lime juice, lime zest, and vanilla extract. Toss the mixture until well combined, ensuring the cherries are evenly coated with the ingredients. Pour this filling into the prepared baking pan.
- Make the Topping: In a separate bowl, mix rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Add the melted unsalted butter and stir thoroughly until the mixture is evenly moistened and crumbly.
- Assemble and Bake: Evenly spread the oat topping over the cherry filling in the pan. Place the pan in the preheated oven and bake for 35 to 40 minutes or until the topping is golden brown and the cherry filling is bubbly.
- Cool and Serve: Remove the cherry crisp from the oven and allow it to cool at room temperature for 15 to 20 minutes. Serve warm, ideally accompanied by whipped cream or ice cream.
Notes
- This cherry crisp is perfect for summer and has refreshing hints of lime.
- If using frozen cherries, thaw them overnight in the refrigerator and drain thoroughly to avoid excess moisture.
- The cherry crisp can be stored in the refrigerator for up to 3 days while maintaining its flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
