The easiest recipe for Healthy Cherry Crisp with only 8 ingredients! Made with fresh sweet cherries and an irresistible almond oat topping. Serve with your favorite vanilla ice cream!
This post is sponsored by Northwest Cherry Growers.
‘Tis the peak of summer and you need this downright stupendous sweet cherry crisp more than ever before.
Is a warm, bubbly fruit crisp topped with chilly ice cream not the most satisfying patio dessert of all time? I truly hope you enjoy this healthy crisp al fresco, beneath the stars, ideally on a fabulous blanket. Summer at its finest!
I’m a huge crisp fan, but I like ’em quick. We nailed the Stuffed Pear Crisp and Peach Crisp, but today the spotlight is on my favorite sweet cherries. Wouldya believe this here crisp only has 8 ingredients? Make sure to stock up on fresh cherries while they last, then freeze or dry them to enjoy year-round.
This recipe could not be simpler to make. Not a baker? Rest assured that it’s next to impossible to mess up. (Unless you fail to top it with ice cream. Then we may have a problem.)
Health benefits of fresh sweet cherries
Besides tasting spectacular, antioxidant-packed sweet cherries boast a slew of impressive health benefits. Cheers to the dynamic duo of irresistible flavor and good health!
A natural sleep aid: Did you know sweet cherries are one of the few natural plant sources of melatonin? Eating cherries about an hour before bedtime may help stabilize and regulate sleep patterns for high quality zzz’s.
A sweet source of filling fiber: One cup of cherries offers three grams of fiber, or 12% of the recommended daily value. Boosting fiber intake may contribute to improved cardiovascular and digestive health plus diabetes prevention.
A low glycemic sweet treat: A little known fact about sweet cherries is that they boast a lower glycemic index than almost any other fruit. That means blood sugar levels stay steady longer versus spiking and causing crashes.
Kick carcinogens to the curb: Lab studies suggest that the plant compounds of sweet cherries may possess cancer-fighting properties, specifically breast and colon cancer. Among other compounds, cherries contain ellagic acid and anthocyanins, which may be potent inhibitors to cancer cell growth.
Chill out with cherries: Research suggests that polyphenols may protect cells from oxidative stress and inflammation. Mood-boosting serotonin found in cherries is a valuable neurotransmitter in stress reduction!
Gout, be gone: Eating sweet cherries may lower levels of uric acid in the blood, according to research conducted at the USDA Western Human Nutrition Research Center. A study done at the Boston University School of Medicine found that patients who eat cherries and take their medicine have a 35% to 75% lower chance of experiencing an attack.
Ingredient Notes
- Fresh sweet cherries: One of summer’s finest fruits, tasty to boot and packed with fiber and antioxidants! Be sure to remove the pits and the stems. No shame if you do it with your hands…
- White whole wheat flour: For some extra whole grain goodness, but all purpose flour, almond flour or GF flour will all work swimmingly.
- Old fashioned (rolled) oats: Classic for a texturally pleasing, streusel-like crisp! Be sure they’re certified GF if needed.
- Coconut sugar: A natural, low-glycemic sweetener. Brown sugar can be used as well.
- Almonds: A must for crunch factor and toasty, nutty flavor. Pecans or walnuts would also be delish. Raw is best since it’s going in the oven but I’ve made this with roasted as well and it worked fine!
- Cinnamon and sea salt: Key for bringing out maximum cherry flavor.
- Coconut oil: I love the buttery + subtle coconut flavor of coconut oil, but you can easily use butter instead. For less coconut flavor, use refined coconut oil.
Substitution Ideas
Next, all the modification possibilities! I’d say this crisp is relatively fool-proof, because it’s hard to make oats, flour, sugar, cinnamon, and coconut oil not taste sublime.
Feel free to use this recipe as a guide using whatever you have on hand in the pantry. Want to throw in some ground flax, vanilla, or lemon juice? You do you!
- Using frozen cherries: Yes, you can use frozen cherries, but I recommend fresh sweet cherries while they’re available. You can also stock up now, pit them, and freeze them while they’re at their freshest to enjoy them year-round. If you’re using frozen, I’d recommend letting them thaw a bit so the cherry layer isn’t too liquidy. You can use the reserved juice on oatmeal, in smoothies, or mixed into vinaigrettes!
- Using butter instead of coconut oil: For a more traditional buttery flavor, butter can totally be swapped in for coconut oil.
- Making a gluten-free crisp: Almond flour or your favorite all purpose gluten free flour can be used here in place of wheat flour.
- Swap the nuts: I think the almonds make this crisp, but pecans or walnuts would be delicious, too!
Storage tips
Lastly, let’s chat storage so you can enjoy this crisp for days (if it lasts that long…).
- How to store: Cover the crisp with foil and store in the refrigerator for up to three days.
- How to reheat: This crisp can easily be reheated in the microwave, however the topping will be crispier if it’s reheated in the oven at 350F until hot.
- How to freeze: Cherry crisp can be kept in an airtight freezer-safe storage container for up to three months. Thaw crisp overnight in the refrigerator prior to reheating.
Yes, you have my wholehearted permission to chow down on this for breakfast. You’re welcome.
Healthy Cherry Crisp
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
The easiest recipe for Healthy Cherry Crisp with only 8 ingredients! Made with juicy sweet cherries and an irresistible almond oat topping. Dairy-free with a gluten-free option. Serve with your favorite vanilla or cinnamon ice cream!
Ingredients
- 3 cups fresh sweet cherries, pitted (measure after pitting)
- 1/2 cup all purpose flour or white whole wheat flour
- 3/4 cup old-fashioned oats
- 1/2 cup coconut sugar (can sub brown sugar)
- 1/3 cup raw almonds, finely chopped
- 1/2 tsp cinnamon
- 1/2 tsp fine sea salt
- heaping 1/3 cup coconut oil, solid (or unsalted butter)
Instructions
- Preheat oven to 350F. Spray an 8×8-inch baking dish with cooking spray.
- Pit cherries (if you don’t have a cherry pitter, you can always use your hands like I did!) and then measure out 3 cups. Place cherries in baking dish.
- Add flour, oats, coconut sugar, almonds, cinnamon, and salt to a medium mixing bowl, stirring until combined. Add coconut oil and use your fingers to incorporate the oil into the mixture until it’s moist, crumbly, and very well combined. If your coconut oil is very hard, this will take a bit longer.
- Sprinkle topping evenly onto the cherries. Bake for 30 minutes. Cool on a rack for 15 minutes before diving in, preferably with ice cream!
Notes
- How to store: Cover the crisp with foil and store in the refrigerator for up to three days.
- How to reheat: This crisp can easily be reheated in the microwave, however the topping will be crispier if it’s reheated in the oven at 350F until hot.
- How to freeze: Cherry crisp can be kept in an airtight freezer-safe storage container for up to three months. Thaw crisp overnight in the refrigerator prior to reheating.
- To make gluten free: Almond flour or your favorite all purpose gluten free flour can be used. Recipe will not work with coconut flour.
- Using frozen cherries: You can use frozen cherries here, but I recommend fresh sweet cherries while they’re available. You can also stock up now, pit them, and freeze them while they’re at their freshest and enjoy them year-round. If you’re using frozen, I’d recommend letting them thaw a bit so the cherry layer isn’t too liquidy.
Keywords: cherry crisp, healthy cherry crisp
Soooooo I had tried this stellar recipe back in July with fresh cherries and couldn’t wait to try it with fresh apples this fall! I’m happy to report that the results were absolutely delicious! I will just add a bit more cinnamon and a bit less salt next time (not sure why the it tasted saltier this time with apples versus cherries, but it was still awesome). Apple Pie seasoning is totally doable in this version as well 😉 I will definitely make this crisp again and again! Thank you ♥
★★★★★
Ohhh so smart! Yes, I’d add lots of cinnamon and I’d do lots more apples! Thanks so much for letting me know. Enjoy 🙂
Five stars. So easy and delicious–everyone loved it with vanilla ice cream!
★★★★★
This was SO good, Alexis!! I loved it. I used a jar of pitted cherries we bought in Door County, WI last summer and they were perfectly tart and delish! I can’t wait to make this again (and to try it with different in-season fruit throughout the year!). Thanks for the great recipe! (PS. Topped this with Alden’s French vanilla ice cream it was AMAZE!)
★★★★★
How fun!! I love it! OMG…sounds so amazing with that french vanilla ice cream. Miss ya, Sam!
Another great recipe! So good… just would suggest cutting the cherries in half or quarters. Thanks Alexis
★★★★★
Thanks so much, Tara! Good call–I legitimately pitted them with my hands so they ended up that way anyway…LOL!
It’s on the smaller side so my partner and I gobbled it up in a matter of hours – I’d consider doubling it next time!
So glad you loved it!
I was trying to figure out how to use up all the fresh sweet cherries I had when your email with this perfect recipe showed up in my inbox! I had every ingredient on hand except the ice cream, but the lure of fresh-from-the-oven-cherry-crisp was too strong to pass up 😉 It turned out better than I imagined – the crisp topping was so delicious that I plan to make it again and again with different seasonal fruits year-round 🙂 (I’m definitely getting cinnamon ice cream when I make this recipe with apples!)
★★★★★
Yayyy! Your comment made my day, Kim! Thank you so much for letting me know. I agree that it would be wonderful with all kinds of fruit. Happy crisping!
Yep! I keep organic brown sugar and organic white sugar around, plus all purpose unbleached flour. They last quite a while and I use them when I make more traditional baked goods when I want the real deal 🙂 You could possibly use coconut sugar instead of brown sugar, and a whole grain flour if you wanted? But they’re amazing as is!
I randomly bought cherries at the grocery this week and needed to find a way to use them. I came here thinking “I bet hummusapien has a good recipe.” Turns out I didn’t even need to dig through the recipes to find one! Thanks for posting– can’t wait to try.
Yayyy! I hope you love this one, Anne!
This was really scrumptious! I used mixed berries instead of just cherries in order to avoid going shopping. It’s on the smaller side so my partner and I gobbled it up in a matter of hours – I’d consider doubling it next time!
★★★★★
I’m glad you loved the recipe, thanks Katie! You could totally double it and bake it a 9×13 pan.
This made a really tastey breakfast! I used earth balance butter instead of coconut oil!
★★★★★
Yayyy love that sub! I bet it was so nice and buttery!
I love all of the facts that you included, and the recipe, as always, looks stellar!
Eeeee thank you, friend!
This will now be my go to crisp recipe!! Made it with gluten free flour and made it one serving in a ramekin- I only had 6 cherries left. Will be making the full recipe soon. Sooo delicious!
★★★★★
Wonderful, so happy the mini version worked well for you, Jodie!
This is such a wonderful recipe!! It’s so easy and perfect for a summer gathering! I’m really glad I found this and all the other wonderful recipes on this site 🙂
★★★★★
Yayyy thank you, Sharon!
I got a little carried away buying cherries at the grocery this week, so this is exactly what I needed right now. Going to try this over the weekend!
Yayyy! Let me know if you try it!