This cherry apple crisp is a warm and comforting dessert that is perfect to bridge the gap between Summer cherry season and Fall. It's super easy to throw together, and the crunchy cinnamon oat topping might just make it your new favorite fruit dessert.
Everyone loves a good crisp recipe (there's a reason why my old fashioned peach crisp is so popular), and this cherry apple crisp is no exception!
While the fresh fruit filling is the star, the golden brown topping is what I love the most. The crunchy texture complements the fruit so well.
Serving your crisp with a big scoop of vanilla ice cream that gets all creamy and melty from the heat of the dish makes this dessert a total home-run.
For more cherry recipes, try this Black Forest ice cream, chocolate cherry scones, cherry cinnamon rolls, and chocolate cherry tart!
Key Ingredients
For the full ingredient list and quantities, see the recipe card below.
- Apples- Choose apples that hold their shape when baked, like Honeycrisp, Pink Lady, or Granny Smith apples. They won't turn to mush! You can peel them or leave the skins on. Make sure to cut them into even chunks so they all cook at the same rate.
- Fresh cherries- Use sweet cherries (like Bing or Rainier cherries) instead of tart cherries. These are easy to find in the grocery store from Spring to late Summer. Make sure the cherries are fully pitted before adding them to the filling. Nobody wants to bite into a pit!
- Lemon juice- Lemon juice adds a tart flavor that balances the sweetness of the fruit. It also helps keep the apples from browning. Fresh lemon juice has the best flavor, but bottled works in a pinch.
- Cornstarch-Tossing the fruit in cornstarch helps absorb the extra juices that come out while baking, so the filling is thick and luscious instead of runny.
- Brown sugar- Brown sugar sweetens the crisp and adds a rich flavor. It also helps the topping brown in the oven. Light or dark brown sugar will work here.
- Whole rolled oats- Use old-fashioned rolled oats for the topping. They hold their shape and give the crisp the best texture. Avoid quick oats (which get mushy) and steel-cut oats (which stay hard even after baking).
- Cinnamon and nutmeg- These warm spices give the crisp a classic, cozy flavor.
- Unsalted butter- Melted unsalted butter gives the topping a golden, crisp texture. It's important to use unsalted butter so the crisp doesn't end up too salty.
Substitutions and Variations
- Frozen cherries- If cherries are out of season, you can substitute them with frozen cherries. This will save a lot of time since you don't have to pit them. Make sure to let them thaw completely in the refrigerator and drain any excess liquid before using them.
Step by Step Instructions
Step 1: Cut the apples. Cut the apples into wedges or cubes and toss them with lemon juice and cinnamon. Add them to a greased 9x13-inch baking dish or a deep 9-inch pie plate and set it aside.
Step 2: Chop and pit the cherries. Carefully chop the cherries in half and remove the pits. You can do this with a small paring knife or you can use a cherry pitter. Once chopped, mix the cherries, brown sugar, cornstarch, and vanilla extract together in a large bowl.
Step 3: Make the crisp topping. Whisk the all purpose flour, sugars, oats, and spices together in a medium mixing bowl. Then gently stir in the melted butter until the mixture is sandy.
Step 4: Layer and bake. Add the cherry mixture to the apples, stirring the fruit gently so the apples and cherries are evenly distributed. Sprinkle the oat mixture on top and bake for 40-45 minutes. It's done when the fruit mixture is bubbling and the topping is golden brown.
Step 5: Serve. Carefully remove the pan from the oven and let the crisp cool for 20-30 minutes so it isn't piping hot. Scoop it into bowls and enjoy!
Expert Baking Tips
- Pitting the cherries- The easiest way to pit cherries is with a cherry pitter. You can buy one on Amazon or at big box stores. If you don't have one, you can cut the cherries with a small knife and remove the pit. Wear gloves though since the juice can stain your hands!
- Peeling the apples- I chose to keep the skin on my apples, but you can remove it with a potato or apple peeler if you don't like the texture.
- Cover the crisp- If you notice your apple cherry crisp is getting a little too dark before it's done baking, cover it with aluminum foil to keep it from burning.
Storage Instructions
Place the leftovers in a large airtight container or keep them in the baking dish covered with plastic wrap. Store in the refrigerator for up to 5 days.
To reheat your crisp, bake uncovered at 350ยฐF (180ยฐC) for 15 minutes or until heated through. I reheat single servings in the air fryer at 350ยฐF for 5-7 minutes!
Frequently Asked Questions
Yes, but make sure to completely thaw them in the refrigerator and drain any excess liquid that comes out of them first.
Yes! Let it cool completely before transferring to an airtight, freezer-safe container. It will keep in the freezer for up to 3 months. Before eating, thaw the crisp in the fridge overnight, then reheat in a 350ยฐF oven for 15-20 minutes.
More Summer Recipes to Try
๐ Recipe
Cherry Apple Crisp (with Fresh Cherries)
Equipment
- 1 9x13-inch baking dish
- 1 cherry pitter optional
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Ingredients
Fruit Filling
- 450 grams apples washed and cut into ยผ" slices or cubes
- 1 teaspoon lemon juice
- ยผ teaspoon ground cinnamon
- 450 grams sweet cherries washed and pitted
- 50 grams light brown sugar
- 20 grams cornstarch
- ยฝ teaspoon vanilla extract
Crisp Topping
- 120 grams all purpose flour
- 50 grams granulated sugar
- 165 grams light brown sugar
- 60 grams whole rolled oats
- ยฝ teaspoon ground cinnamon
- ยผ teaspoon ground nutmeg
- 113 grams unsalted butter melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celisus). Then spray a 9x13-inch baking dish (or 9-inch deep dish pie pan) with cooking spray and set aside.
- Cut the apples into ยผ-inch wedges or cubes and toss with lemon juice and cinnamon in a large bowl. Then add them to your baking dish.450 grams apples, 1 teaspoon lemon juice, ยผ teaspoon ground cinnamon
- Chop and pit the cherries with a small paring knife or cherry pitter. Then mix the cherries, brown sugar, cornstarch, and vanilla extract together in a large bowl.450 grams sweet cherries, 50 grams light brown sugar, 20 grams cornstarch, ยฝ teaspoon vanilla extract
- For the crisp topping, whisk the all purpose flour, granulated sugar, brown sugar, oats, cinnamon, and nutmeg together in a medium mixing bowl. Then stir in the melted butter until the mixture is sandy and crumbles in your hands.120 grams all purpose flour, 50 grams granulated sugar, 165 grams light brown sugar, 60 grams whole rolled oats, ยฝ teaspoon ground cinnamon, ยผ teaspoon ground nutmeg, 113 grams unsalted butter
- Add the cherry mixture to the apples and gently stir them until the fruit is evenly distributed.
- Sprinkle the crumble on top and bake for 40-45 minutes or until the fruit is bubbling and the topping is golden brown.
- Let the crisp cool for 20-30 minutes. Then scoop into bowls and serve with vanilla ice cream.
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