Cherry Crisp

It’s no secret that I love Fruit Crisps. I’ve posted a few Crisp recipes over the years….

The classic Apple Crisp,  Peach and Blueberry Crisp (using oatmeal in the topping), Pear and Cranberry Crisp and today – Cherry Crisp.


Cherry Crisp from










I love cherry pies (actually most things cherry). So, I took the time to de-pit and freeze some cherries in the height of cherry season. (yea me!)  I defrosted them a couple of weeks ago and made this wonderful cherry crisp.  I halved the cherries and added a splash of vanilla (who doesn’t like cherry vanilla?!). Then, instead of cinnamon, I added ginger, cardamom and a pinch of black pepper to the crust.  WOW!   It’s amazing how just a little tweek of flavor kicks up a classic!  I think this is my new favorite!!

Cherry Crisp from










Cherry Crisp

Yield: 6 servings


  • 3 cups pitted and halved cherries
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 tsp ground ginger
  • 1/4 tsp ground cardamom
  • dash of black pepper
  • 1 stick cold unsalted butter (1/2 cup), diced


  1. Preheat the oven to 350 degrees F.
  2. Put the cherries in a baking dish and sprinkle with the vanilla extract. Toss to coat.
  3. In a food processor, combine the flour, sugar and spices. Add the diced butter and process until the mixture resembles a course meal.
  4. Completely cover the cherries with the topping, sealing at the edges.
  5. Bake for 1 hour.
  6. Cool slightly and serve with whipped cream or ice cream.







  1. You know how I love cherry anything, so this is fabulous!! I will have to give it a try. What kind of cherries did you use??

    Love you,


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