Pioneer Woman Cherry Crisp

Pioneer Woman cherry crisp takes 55 minutes and fresh sweet cherries, rolled oats and sliced almonds to make a warm, bubbly skillet dessert. It's an easy summer fruit dessert for potlucks, Fourth of July cookouts or Sunday dinner, and it's a make-ahead friendly treat with ice cream.

Keep the butter cold and cut it into the oat mixture with a fork or pastry blender, because that is what gives you a crumbly, crisp topping. Warm butter melts into the oats and leaves a flat, greasy lid instead.

Honey and brown sugar sweeten the topping, which gives it a subtle molasses flavor you don't get from plain sugar. Chilling the topping while you mix the filling also helps it hold its crumbs in the oven.

Pioneer Woman Cherry Crisp

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

520

kcal

Juicy cherries bake under a buttery oat and almond crumble until the edges bubble and the top turns golden. Once it rests, a scoop of vanilla ice cream melts into the warm filling.

Ingredients

• 1/2 c. sliced almonds
  

• 1 c. old-fashioned rolled oats
  

• 1 c. all-purpose flour
  

• 1/4 c. brown sugar
  

• 1/2 tsp. kosher salt
  

• 1/2 tsp. ground cinnamon
  

• 1/3 c. honey
  

• 10 tbsp. cold unsalted butter, diced, plus more for the pan
  

• 1/3 c. granulated sugar
  

• 2 tbsp. cornstarch
  

• 6 c. fresh pitted sweet cherries (or thawed frozen cherries)
  

• 1/2 tsp. almond extract
  

• 1 tbsp. lemon juice
  

• Vanilla ice cream, for serving
  

Directions

• Preheat the oven: Preheat your oven to 350°F. That way it is fully hot by the time the crisp is assembled.
• Mix the topping: Combine 1/2 cup sliced almonds, 1 cup rolled oats, 1 cup flour, 1/4 cup brown sugar, 1/2 teaspoon kosher salt and 1/2 teaspoon cinnamon in a medium bowl. Stir in 1/3 cup honey, then cut in 10 tablespoons cold diced unsalted butter with a pastry blender or fork.
• Chill the topping: Place the bowl in the refrigerator while you prep the filling. The butter stays cold, so the topping bakes up crumbly.
• Make the filling: Stir 1/3 cup granulated sugar and 2 tablespoons cornstarch together in a large bowl. Then add 6 cups pitted sweet cherries, 1/2 teaspoon almond extract and 1 tablespoon lemon juice, and stir until the cherries are well coated.
• Assemble the crisp: Butter a 10-inch cast-iron skillet, then spread the cherry filling in an even layer. Scatter the chilled topping over the top.
• Bake the crisp: Bake for 35 to 40 minutes. It is ready when the edges are bubbly and the topping is golden brown.
• Rest and serve: Let the crisp rest for 15 minutes so the filling can thicken. Then serve it warm with scoops of vanilla ice cream.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Spring Chef dough blender (pastry cutter), Pyrex 3-piece glass mixing bowl set, Nielsen-Massey pure almond extract. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen cherries for this crisp?

Yes, thawed frozen cherries work well, so you can make it any time of year. Drain off any extra liquid first, because too much juice can make the filling loose.

Can I make cherry crisp in a baking dish instead of a skillet?

A casserole dish or individual ramekins work just as well if you don't have a cast-iron skillet. Ramekins may finish a little sooner, so check them for bubbly edges and a golden top.

Can I use tart cherries instead of sweet ones?

You can, but add a little extra sugar to balance the tartness. Taste a cherry first, since sweetness varies a lot from one batch to the next.

Can I use canned cherry pie filling?

That works in a pinch, but skip the sugar and cornstarch in the filling because the canned version already has both. The rest of the recipe stays the same.

What is the most common mistake with fruit crisps?

Using warm or soft butter in the topping is the usual problem, since it melts and turns the crumbs greasy. Cut it in cold and chill the bowl while you make the filling.