Cherry Crisp

Cherry Crisp

3 Reviews
From the EatingWell Kitchen

A fruit crisp offers the luscious flavor of a fresh fruit pie without the fuss of making a crust. Celebrate the arrival of cherries with this rich-tasting crisp. The nut-studded topping works great with other fruit combinations too.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • Filling
  • 1½ pounds sweet cherries (5 cups), fresh or frozen, pitted
  • 1 cup raspberries, fresh or frozen
  • ⅓ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 tablespoon kirsch or brandy (optional)
  • Topping
  • ⅔ cup whole-wheat flour
  • ½ cup old-fashioned rolled oats (not instant)
  • ½ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 1 tablespoon butter, cut into small pieces
  • 1 tablespoon canola oil
  • 3 tablespoons frozen orange juice concentrate
  • 1 tablespoon chopped almonds or walnuts


  • Active

  • Ready In

  1. Preheat oven to 375°F. Coat an 8-inch-square baking dish (or similar 1½- to 2-quart dish) with cooking spray.
  2. To prepare filling, combine cherries, raspberries, granulated sugar, cornstarch, lemon juice and kirsch (or brandy), if using, in a large bowl; toss to coat. Place the filling in the prepared baking dish. Cover with foil. Bake for 20 minutes.
  3. Meanwhile, make topping. Mix flour, oats, brown sugar, cinnamon and salt in a medium bowl with a fork. Add butter and blend with a pastry blender or your fingertips. Add oil and stir to coat. Add orange juice concentrate and blend with your fingertips until the dry ingredients are moistened.
  4. After 20 minutes, stir the fruit filling and sprinkle the topping evenly over it. Sprinkle with almonds (or walnuts). Bake, uncovered, until the fruit is bubbly and tender and the topping is lightly browned, 20 to 25 minutes more. Let cool for at least 10 minutes before serving. Serve warm or at room temperature.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 253 calories; 5 g fat(1 g sat); 5 g fiber; 53 g carbohydrates; 3 g protein; 16 mcg folate; 4 mg cholesterol; 36 g sugars; 22 g added sugars; 106 IU vitamin A; 20 mg vitamin C; 38 mg calcium; 1 mg iron; 17 mg sodium; 348 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 fruit, 1 carbohydrate, 1 fat

Reviews 3

January 22, 2017
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By: Dianne Dunlap
Used blueberries instead of cherries - to make again, will use ~1/2 the sugar. Thickened fine & topping wasn't too thick. Used orange liqueur instead.
June 22, 2015
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By: EatingWell User
Will make it again with changes. After baking the fruit filling for 20 minutes as directed, it still had not thickened at all. I spooned off some of the liquid and added another teaspoon of cornstarch before adding that mixture back into the fruit and baking for another 10 minutes. It still did not look like it had thickened. I don't think the orange juice concentrate added any flavor and made the topping too wet. I think omitting it would create a crispier topping. Pros: Doesn't use a lot of sugar. Cons: Fruit filling didn't want to thicken.
December 26, 2013
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By: Amber Schooley
Tasty This recipe is great. Very good with very little added sugar. I only have two complaints: one, the topping is very thick, and almost impossible to spread. It needs more liquid or butter in it. Two, the filling doesn't taste quite as good as it may with only cherries. I will make it again, but will probably use extra liquid in the topping and use another cup of cherries instead of the raspberries. Pros: Healthy, tasty Cons: Topping is too thick
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