Fresh Cherry Crisp

Fresh Cherry Crisp I Pretty Little Pastimes

Fresh Cherry Crisp

This time of year means a lot of things to me, backyard barbecues, trips to the beach and fresh fruit everywhere! Sometimes I get a little overzealous at the store and end up with more fruit than I know what to do with. If I knew that I only had a couple days left before it went bad, I used to always ask aloud, “What should I do with this?” The immediate response from the BF was, “Something easy, like a crisp”. I used to cringe at this statement, because the “something easy” crisp had eluded me for years. Without fail, it would cook unevenly or I would end up with a mouthful of pure sugar when biting into it, ick. But after multiple failed attempts, I finally ended up with a winning recipe. It is quick and easy (really this time), perfect for a weeknight menu. I have made this twice in the last month, once with fresh strawberries and again with fresh cherries. But this recipe is not just for those warm summer months, with the addition of a little cinnamon and clove to your fresh fruit, it is perfect for Fall! So keep it handy!

Fresh Cherry Crisp I Pretty Little Pastimes

Fresh Fruit Crisp

  • 1 cup old fashioned oats
  • 1 cup flour
  • 1 cup brown sugar
  • 1/4 chopped walnuts
  • 1/2 cup butter
  • 1/2 cup sugar
  • 3 cups fresh fruit; chopped

Preheat oven to 350 degrees. Mix together oatmeal, flour, brown, sugar and walnuts. Cut in butter until crumbly. In a separate bowl, mix fresh fruit with white sugar. Grease an 8″ square pan and spread half of the crumb mixture in an even layer on bottom. Layer the fruit next, followed by the remaining half of the crumb mixture. Bake for 40-45 minutes or until golden brown on top. Serve warm.

Topped with a little vanilla frozen yogurt or fresh whipped cream and this quick and tasty dessert will really hit the spot!

Fresh Strawberry Crisp I Pretty Little Pastimes

Fresh Strawberry Crisp


4 thoughts on “Fresh Cherry Crisp

    • Pretty Little Pastimes says:

      Hi Rebecca! I used fresh sweet cherries for this crisp, but you could use tart cherries as well. The cherries I found were from the beginning of the season and less ripe so they were not too sweet. If your sweet cherries are very sweet, you can adjust the white sugar amount and even add a tablespoon and a half of fresh lemon juice into the cherry mixture to cut down that sweetness. I’ve used this recipe with the same ratios with strawberries and loved it too! Thanks for reading -Kim

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