Double Crust Cherry Crisp

Serving 8 people

60 min


  • all purpose flour 1/3 cup all purpose flour
  • brown sugar 1/2 cup lightly packed brown sugar (light or dark)
  • cherries 4 cups pitted sweet cherries such as Bing, pitted (about 3 1/4 pounds); fresh or frozen and thawed
  • cornstarch 2 tablespoons cornstarch
  • granulated sugar 1/4 cup granulated sugar
  • ground cinnamon 1 teaspoon ground cinnamon
  • kosher salt 1/2 teaspoon kosher salt
  • lemon juice 1 tablespoon fresh lemon juice
  • rolled oats 1 cup rolled oats
  • unsalted butter 1/2 cup (1 stick) unsalted butter, melted
  • vanilla extract 1 teaspoon vanilla extract
  • vanilla ice cream Vanilla ice cream, whipped cream, or yogurt for serving.
  • whole wheat flour 1/3 whole wheat flour
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How to make it

  1. Place rack in the center of oven and preheat oven to 375 degrees F. Lightly coat a 9-inch pie dish, 9-inch cake pan, or 11x7-inch baking dish with cooking spray.Prepare the filling: In a large bowl, gently toss together the cherries, granulated sugar, cornstarch, lemon juice, and vanilla. 
  2. Let stand while you prepare the crisp base and topping.Prepare the crisp base and topping: In a medium bowl, stir together the oats, all purpose flour, whole wheat flour, brown sugar, cinnamon and salt.
  3. Pour in the melted butter, then stir until the mixture is combined and evenly moistened. Press half of the mixture into the prepared baking dish.
  4. Spread the cherries evenly over the bottom of the baking dish, the sprinkle the remaining crisp mixture over the top.
  5. Bake for 35 to 45 minutes, or until the filling is bubbly and topping is golden.
  6. Let stand 10 minutes.
  7. Serve warm topped with vanilla ice cream, whipped cream, or yogurt.