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White individual dish with cherry crisp, silver spoon and melted ice cream, rustic background

Cherry Almond Crisp

  • Author: Paula Montenegro
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 2 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: International


Sweet, juicy, in-season cherries topped with a crunchy almond crumble. A very easy dessert that can be frozen or made with frozen fruit, and is very versatile when it comes to how much sweetness you want and what fruit/topping ratio you prefer.

For making a family-style cherry crisp, see Notes below.



For the cherries:

  • 2 cups pitted cherries, fresh or frozen
  • 2 tablespoons light brown sugar
  • Juice of ½ lemon

For the crumble:

  • ¼ cup all-purpose flour, see Notes below for gluten-free and other variations
  • ¼ cup regular oats, omit if making a gluten-free version
  • ¼ cup (50g) light brown sugar
  • ¼ cup sliced almonds
  • ¼ cup (60g) butter, cold and in pieces
  • Ice cream or whipped cream, optional for serving


  1. Preheat the oven to 350ºF /180ºC.
  2. Butter two oval, shallow ramekins.

For the cherries:

  1. Cut pitted cherries in half and divide among ramekins.
  2. Drizzle with lemon juice and sugar, diving equally.

For the crumble:

  1. In a bowl mix flour, oats, and sugar. Or gluten-free variation.
  2. Add butter in small pieces and with your hands or a fork, work it until the butter is mixed with the dry ingredients. It will be lumpy.
  3. Add the almonds and mix lightly. You don't want to break up the almonds too much.
  4. Divide equally over the cherries.
  5. You can do this crumble in a food processor with the steel blade, but the resulting mixture will be finer.
  6. Bake for about 30 minutes, until the top is lightly golden and the filling is bubbly.
  7. Serve warm with ice cream or whipped cream.
  8. Store, covered, in the refrigerator for a few days or freeze for up to a month.


Gluten-free: my favorite way: substitute quinoa flour for the all-purpose and almond flour for the oats. Other alternatives are packaged gluten-free flour, buckwheat flour, or amaranth flour.

Make-ahead: you can have the pitted, halved cherries and the crumble in the freezer, in separate containers for up to a month.

Cherry pitters: this is a handy gadget and much needed if you bake with fresh cherries. You can buy them online OXO Good Grips Cherry Pitter

Family-style: if you want to serve more people, double or triple this recipe and use ceramic dishes that can go directly to the table. I like this White rectangular Baking Dish, Staub rectangular Baking Dishes, or round Faberware Ceramic Pie Dish.

Keywords: cherry crisp, cherry crumble