Easy to stock ingredients, including frozen cherries, make this Easy Cherry Crisp a dessert that can be pulled together on a whim. Perfect for a spontaneous gathering or a last minute dessert anytime the craving strikes!

This fabulous cherry crisp recipe has been part of my recipe collection for a very, very long time.

It calls for frozen cherries and was specifically designed to be a go-to, last minute, folks-are-heading-over-and-what-the-heck-am-I-going-to-make-them-for dessert recipe. It’s important for every home cook to have a few recipes like this at their disposal and this one has been a real life-saver for me so many times.

I love fresh cherry recipes like my Fresh Cherry Cobbler and Fresh Cherry Crumb Cake. But, this recipe allows you to have the taste of summer all year long and at a moment’s notice.

And the best part, you get to skip the monotonous task of pitting mounds of cherries. Instead frozen cherries thaw quickly in the fridge and mix up beautifully, juices and all, to create this old-fashioned dessert.

Table of contents Ingredient Notes * How to Make Easy Cherry Crisp * Make-Ahead Tips * Storage Tips * Serving Suggestions * More Fruit Desserts You’ll Love Ingredient Notes Frozen cherries: I buy my bagged, frozen dark sweet cherries at Safeway but they are available in the frozen fruit section of most stores. Check the size as they may differ from the 12 ounce size used in this recipe. Also, be sure you purchase unsweetened (no sugar added) cherries. * Cherry filling: The thawed frozen cherries are combined with a little fresh lemon juice, pure vanilla extract, and granulated sugar. All-purpose flour is added to thicken the juices. * Almond crisp topping: All-purpose flour, old fashioned oats, light brown sugar, sliced almonds, salt, and butter.

How to Make Easy Cherry Crisp1. In a large bowl, toss cherries with lemon juice and vanilla. Add the granulated sugar and flour and stir to combine. 2. Transfer the mixture to a greased baking dish. 3. In a medium bowl, combine remaining flour, oats, brown sugar, part of the sliced almonds, and salt. Work in the butter with a pastry blender or fork until the mixture resembles coarse crumbs. 4. Sprinkle the crumb mixture over the fruit, then sprinkle with the remaining almonds. Bake in preheated 375 degree F oven for 45 to 50 minutes, or until topping is golden brown.

Make-Ahead TipsThis recipe is so easy that I have literally mixed it together while chatting with party guests in our kitchen. But if you’d like, the filling and crisp topping can be made up to 1 day in advance.

1. Make the cherry filling and crisp topping and store them seperately in covered containers in the refrigerator.
2. When ready to bake, scatter the crisp topping and remaining almonds over the cherry mixture and bake it as directed. If it’s very cold going in to the oven, you may need to increase the baking time. Storage TipsI recommend storing moist recipes like fruit crisps and crumbles in the refrigerator to keep them fresh longer. Just cover the cooled baking dish with plastic wrap or foil and store it in the fridge. It will be at its best if consumed within 3 or 4 days.

Leftovers are delicious served cold or at room temperature, but I love this dessert served slightly warm. Reheat individual servings for about 20 to 30 seconds in the microwave.

Serving SuggestionsFruit desserts are delicious with freshly whipped cream, however, for us it’s all about the big scoop of vanilla ice cream over a mound of warm Cherry Crisp. It just doesn’t get much better than that. Especially in the summer months.

More Fruit Desserts You’ll Love* Rhubarb Crisp * Cherry Pie Bars * Peach Strawberry Crisp * Fresh Blueberry Pie * Mixed Berry Shortcake

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PrintEasy Cherry CrispEasy to stock ingredients, including frozen cherries, make this Easy Cherry Crisp a dessert that can be pulled together on a whim. Perfect for a spontaneous gathering or a last minute dessert anytime the craving strikes!Course DessertCuisine AmericanPrep Time 10 minutes minutesCook Time 45 minutes minutesTotal Time 55 minutes minutesServings 8Calories 512kcalAuthor Valerie BrunmeierIngredients 36 ounces frozen dark cherries, no sugar added thawed (3 12-ounce bags) * 1 tablespoon fresh lemon juice * 1 teaspoon pure vanilla extract * ¾ cup granulated sugar * 1 ½ cups all-purpose flour divided * ¾ cup old fashioned oats * ½ cup light brown sugar * ½ cup sliced almonds divided * ½ teaspoon salt * ¾ cup butter cut into 1-inch slices Instructions Preheat oven to 375 degrees F. Lightly coat a 9- x 13-inch baking dish with non-stick cooking spray. * In a large bowl, toss cherries with lemon juice and vanilla. Add granulated sugar and ¼ cup flour and stir to combine. Pour into the prepared baking dish. * In a medium bowl, combine remaining 1 ¼ cups flour, oats, brown sugar, ¼ cup sliced almonds, and salt. Work in the butter with a pastry blender or fork until the mixture resembles coarse crumbs. Sprinkle over the fruit. Sprinkle with remaining almonds. * Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown. VideoNotesStorage – Cover the cooled baking dish with plastic wrap or foil and store it in the fridge. It will be at its best if consumed within 3 or 4 days. Leftovers are delicious served cold or at room temperature, but I love this dessert served slightly warm. Reheat individual servings for about 20 to 30 seconds in the microwave.NutritionCalories: 512kcal | Carbohydrates: 77g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 287mg | Potassium: 412mg | Fiber: 5g | Sugar: 49g | Vitamin A: 614IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 2mgMore Easy Dessert Ideas Coconut Poke Cake Easy Cream Puff Dessert Jello Cake Lemon Blueberry Cheesecake Bars This post was originally published on June 27, 2017. It has been updated with new text and images.