Enjoy Cherry Crisp year-round with this recipe for Cherry Crisp with Frozen Cherries! Warm sweet cherries with a gluten-free buttery, crunchy oat topping make a dessert that can be ready in less than an hour!
Fruit crisps are my go-to desserts! I love that simple combination of warm fruit and a crunchy, crumbly oat topping. And of course, fruit crisps like this cherry crisp made with frozen cherries are so easy to make gluten-free.
Fall finds me making Apple Crisp and winter brings Apple Cranberry Crisp. In the spring, Strawberry-Rhubarb Crisp and Pineapple Rhubarb Crisp are favourites. And of course, I make Limoncello Blueberry Crisp year-round with fresh or frozen blueberries!
- ❤️ Why you'll love this recipe
- ❓ Wondering what else to make with frozen cherries?
- 🛒 Ingredients and substitutions
- 🔪 Instructions
- 👍🏼 Tips for the best cherry crisp
- 🍒 Make cherry crisp with fresh cherries too!
- ⏰ Time-Savers!
- ❓Reader's Questions
- 🍳 Equipment
- 🍽 Serving Suggestions
- ⏰ Storage Tips
- 🗒 More fruit crisp recipes
- 📖 Recipe
❤️ Why you'll love this recipe
- No need to wait for cherry season! Frozen cherries let you enjoy cherries year-round.
- Frozen cherries come already pitted. Yes! Read that again--already pitted. Cooking with frozen cherries is as easy as cooking with blueberries.
- Cherry crisp makes a quick, healthy dessert. With a scoop of yogurt, fruit crisps can even make a healthy breakfast option.
- Gluten-free. It's easy to make this recipe without using all-purpose flour.
- Nut-free. As written, this recipe is free from nuts. I've also included possible substitutions if you want to use almond flour or add almonds to your crisp topping if nuts are not a problem for you.
❓ Wondering what else to make with frozen cherries?
You'll find more recipe ideas for using fresh or frozen cherries in 8 Fabulous Cherry Recipes for Fresh or Frozen Cherries. Try Cherry Almond Cheesecake, Cherry Almond Ricotta Cake, Creamy Lemon Almond Cherry Parfait, Cherry Salsa and more!
🛒 Ingredients and substitutions
You'll find a complete list of ingredients with amounts in the recipe card below. But before we get to the full recipe, here are a few notes about some of the key ingredients.
cherries: Frozen cherries are picked at the peak of ripeness and frozen. It's easy to find bags of organic cherries in the freezer section of your grocery store or at Costco. And as I mentioned, THEY COME PITTED! Of course, you can make Cherry Crisp with fresh cherries, too.
sweetener: Sweet cherries are . . . sweet! They need very little added sweetener. I use maple syrup in the filling and I use granulated sugar like coconut sugar or brown sugar in the topping. I like the crunch it gives the crumbly oat topping.
flavouring: The combination of lemon juice, vanilla and a hint of almond extract (leave out for a nut-free diet) work beautifully together in this recipe.
buttery oat topping: I like to use a combination of rolled oats with another flour. In this recipe, I use a gluten-free flour blend. You could substitute almond flour or oat flour for the gluten-free blend, if you'd like. Just make sure your oats are certified gluten-free if you're serving those with celiac disease. If you like nuts in your topping, finely chopped or flaked almonds pair well with cherries.
cinnamon: Don't leave it out! It adds amazing flavour to this cherry crisp!
Here's an overview of what you'll do to make this recipe perfectly. You'll find complete instructions in the recipe card at the end of this post.
- You'll start by combining the cherry filling ingredients in a bowl, then transfer to a baking dish.
- Next, prepare the crunchy oat topping ingredients. I mix them in a four-cup measuring cup or a medium bowl.
- Sprinkle the topping over the filling and bake until the cherry mixture bubbles up around the edges and the topping is lightly browned.
- Serve as is. It's absolutely delicious on its own, or add ice cream, whipped cream, or vanilla yogurt to put this dessert over the top!
👍🏼 Tips for the best cherry crisp
Use real butter. Butter is the key to the rich buttery flavour and crisp texture of this crumble topping. Your crisp topping should feel almost like cookie dough.
Use old-fashioned rolled oats. They'll provide a much better texture than quick oats or instant oats and they add to that homey appeal of this rustic dessert. While oats are naturally gluten-free, if you're serving this dessert to someone with celiac disease, you will have to use certified gluten-free rolled oats. Sometimes oats are processed in a facility that also processes other grains.
To tell when your fruit crisp is done, look for a nice even golden crust. The cherries should be bubbling up around the edges, or maybe even through little spaces in the topping.
🍒 Make cherry crisp with fresh cherries too!
If you have fresh cherries and you have not devoured all the cherries you brought home, use this same recipe to make a cherry crisp with fresh cherries. All you'll need is a cherry pitter and some patience!
Double the recipe for the crumble topping, label and freeze. Now you'll have it ready to whip up a fruit crisp at a moment's notice! Try any of my fruit crisp recipes.
You could also prepare the crisp a day in advance. Keep it covered in the fridge, then bake as directed in the recipe card below.
The two varieties of sweet cherries you'll find most often in North America are Bing or Ranier. Bing cherries are dark red while Ranier cherries are dappled red and yellow.
Montmorency is the most common variety of sour cherries you'll find. If you're using these, you'll want to increase the amount of sweetener in this recipe.
Yes! Cherries are a good source of Vitamin C. One cup of cherries has as much potassium as a banana. Cherries are also rich in beta carotene and contain quercetin which can lower inflammation and help fight cancer.
As cherries darken, they produce even more antioxidants! While they have impressive health benefits, they're simply a delicious snack, either fresh or frozen!
I love this set of nested mixing bowls and seem to use them daily.
I also LOVE this set of silicone spatulas! They were recommended by an America's Test Kitchen chef on a cruise I went on a few years ago. They're absolutely perfect and worth every penny!.
My four-cup Pyrex measuring cup often doubles as a mixing bowl for me. I think I like to use it because it takes up less room in the dishwasher than a bowl!
🍽 Serving Suggestions
⏰ Storage Tips
To store: Leftover cherry crisp will last for 3 days when kept covered in the fridge.
To reheat: Reheat in the oven at 350°F until heated through.
Freeze: You can freeze this gluten-free cherry crisp baked or unbaked. I prefer to freeze fruit crisps unbaked so that they don't get too brown on top when baked. Wrap in a double layer of foil, label and freeze. When you're ready to bake, thaw the crisp overnight in the refrigerator and bake as directed in the recipe.
🗒 More fruit crisp recipes
When you make this recipe for cherry crisp with frozen cherries, please leave a comment and a rating below. I love hearing from you! Thanks in advance. Subscribe to my newsletter and receive new recipes delivered straight to your inbox once a week.
Cherry Crisp with Frozen Cherries
- 5 cups frozen cherries, thawed (one 600 gm/1.3 lb. bag of frozen cherries) or use fresh cherries, pitted
- 2 tablespoons maple syrup
- 1 ½ tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract* omit for a nut-free diet
- Preheat your oven to 375°F. and place a rack in the center of the oven. Lightly spray an 8 inch or 9-inch pie dish or square baking dish.
- Prepare the cherry filling. In a large bowl, gently combine thawed cherries, maple syrup, cornstarch, lemon juice, vanilla and almond extracts. Transfer to the prepared pan.
- Prepare the topping. Combine oats with gluten-free flour blend, sugar, cinnamon and salt, stirring until evenly mixed. Add melted butter and stir to coat until no traces of flour remain.
- Sprinkle the crisp topping evenly on top of the cherry mixture. Bake at 375°F. for 30 - 40 minutes or until the cherries are bubbling around the edges and the crisp topping is lightly browned.
- Let stand for 10 - 15 minutes, then serve warm, or with your choice of ice cream, vanilla yogurt, whipped cream or whipped coconut milk.