Easy Almond Cherry Crisp

Made from scratch, this homemade cherry crisp recipe is filled with juicy cherries and topped with a crisp, golden oat and almond crumble scented with cinnamon.

Easy Almond Cherry Crisp


This easy cherry crisp recipe couldn’t be simpler and is a great way to use fresh, frozen or canned cherries. The crisp topping is made with old fashioned rolled oats and flaked almonds.

  • Cherries. I used fresh, pitted cherries but you can absolutely make this with frozen or canned cherries too. If using frozen cherries, add another 2 tbsp of cornstarch to allow the filling to thicken as they will release a lot of liquid once baked.
  • Brown Sugar. 
  • Cornstarch. 
  • Butter. I used salted but you could use unsalted butter too.
  • Rolled oatmeal.
  • Flaked almonds. Pecans or pistachios will also be delicious.
  • Ground cinnamon. 
  • Salt. 

What is the difference between a crisp and a crumble?

A crisp is a baked fruit dessert with a streusel topping containing oats. A crumble is just a crisp without the addition of oats in the topping.

Cherry crisp filling


How to make cherry crisp

  1. Prepare the filling: Making your own filling (instead of using store-bought cherry pie filling) makes all the difference. Pit fresh cherries, if using, and place in a large bowl. Add the sugar, cornstarch and a pinch of salt then mix well. Transfer the cherry filling to a pie dish, cast-iron skillet or suitable baking dish.
  2. Make the oat streusel topping: In a medium bowl, stir together the rolled oats, flaked almonds, cinnamon, sugar, salt and melted butter until combined. Sprinkle the topping mixture over the cherries.
  3. Bake: Bake the crisp in a preheated oven for 20-30 minutes until the cherries are soft and juicy, the juices have thickened and the streusel topping is golden brown and crisp. Remove from the oven and allow to chill for 5 minutes then serve with a scoop of vanilla ice cream or a dollop of whipped cream.

What other fruit can I use for a crisp?

Most fruits work well for a crisp. Berries and stone fruit in particular work very well. Blueberries, strawberries, mixed berries, apples, pears, peaches, nectarines and plums are all delicious in a crisp.

Can I make this ahead?

The crisp can be prepared completely and kept in the refrigerator for up to 2 days before baking and serving.

Easy Almond Cherry Crisp

Easy fruit dessert recipes

  1. Easy blueberry lemon icebox cake
  2. Almond apple crumble
  3. Easy Puff Pastry Blueberry Galette
Easy Almond Cherry Crisp

Easy almond cherry crisp

This homemade cherry crisp recipe is filled with juicy cherries and topped with a crisp, golden oat and almond crumble.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cherry crisp, cherry crisp recipe, recipe cherry crisp
Prep Time: 20 minutes
Cook Time: 30 minutes
0 minutes
Total Time: 50 minutes
Calories: 451kcal
Author: Alida Ryder
Servings: 6


  • 500 g / 1lb cherries pitted
  • 3 tbsp brown sugar
  • 3 tbsp cornstarch
  • pinch of salt

For the crisp

  • ½ cup melted butter
  • 1 cup rolled oats
  • 1 cup flaked almonds
  • ½ cup brown sugar
  • ¼ tsp ground cinnamon
  • pinch of salt


  • Preheat the oven to 180°C/350°F.
  • Place the pitted cherries in a large bowl then add the sugar, cornstarch and salt. Mix well.
  • Transfer the filling to a baking dish or pie dish.
  • To make the topping, combine the melted butter with the oats, almonds, cinnamon, sugar and salt.
  • Sprinkle the topping mixture over the cherries.
  • Place the crisp in the preheated oven and allow to bake for 20-30 minutes until the juices have thickened and the toping is golden brown and crisp.
  • Remove from the oven and allow to cool for 5 minutes before serving with ice cream or whipped cream.


Calories: 451kcal | Carbohydrates: 54g | Protein: 7g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 130mg | Potassium: 403mg | Fiber: 5g | Sugar: 35g | Vitamin A: 526IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 2mg


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