Sour Cherry Oat Crisp

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This was out of inspiration for something to do with my fresh sour cherries. Only got a few this year so wanted to make something really tasty! I think this did it. Very simple and can be adjusted to your needs if fresh sour cherries are not available, but I do not recommend using Bing or sweet red cherries for this. Use sour cherries in the can if you can find them. Enjoy! Refrigerate when completely cooled.

Prep Time:
15 mins
Cook Time:
1 hrs 10 mins
Additional Time:
5 hrs
Total Time:
6 hrs 25 mins
1 9-inch crisp


  • 1 (9 inch) prepared pastry for a single-crust pie


  • 4 cups fresh sour cherries, pitted

  • 1 cup white sugar

  • 4 tablespoons cornstarch, or more as needed

  • 1 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

  • 1 teaspoon almond extract

Crumb Topping:

  • 1 cup packed light brown sugar

  • cup all-purpose flour

  • cup rolled oats, or more to taste

  • 1 tablespoon ground cinnamon

  • ½ teaspoon salt

  • ½ cup butter, cut into small cubes


  1. Line the bottom of an oven with aluminum foil to catch spills. Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch square baking dish with the pie crust.

  2. Place cherries in a bowl. Let sit in the refrigerator for about 4 hours until juices start to come out. Gently press down on top of the cherries to release juice. Pour off 3/4 cup juice, reserving cherries in the bowl.

  3. Pour juice into a small saucepan over medium heat. Mix sugar, cornstarch, and cinnamon together. Stir mixture into the juice before it starts to steam. Bring mixture to a boil, stirring constantly. Remove from heat and keep stirring until mixture starts to thicken, 3 to 5 minutes. Stir in vanilla and almond extracts.

  4. Pour juice mixture into the bowl with the cherries; stir until combined. Pour mixture into the prepared crust.

  5. Bake in the preheated oven for 40 minutes while preparing the crumb topping.

  6. Mix brown sugar, flour, oats, cinnamon, and salt together in a large bowl. Cut in butter pieces with a fork until they're the size of small peas.

  7. Remove cherry pie from the oven. Top with the crumb topping and bake for an additional 20 minutes. Remove from oven and cut a small hole in the center to help vent. Let cool, at least 1 hour. Serve warm.

Cook's Notes:

For pitting cherries, I recommend inserting a clean, opened paperclip into the top of the cherry and pulling out the pit.

Three cans drained sour cherries can be substituted for the fresh cherries. If you are using canned cherries, you just need to save the drained juice from the cans. Just be sure to squeeze each one gently to check for any pits that may have been missed (you don't want anyone to break a tooth!).

Quick-cooking oats can be substituted for the rolled oats.

Substitute margarine for the butter if desired.

Nutrition Facts (per serving)

492 Calories
16g Fat
86g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 492
% Daily Value *
Total Fat 16g 21%
Saturated Fat 8g 38%
Cholesterol 24mg 8%
Sodium 288mg 13%
Total Carbohydrate 86g 31%
Dietary Fiber 5g 18%
Total Sugars 57g
Protein 5g
Vitamin C 18mg 91%
Calcium 65mg 5%
Iron 2mg 11%
Potassium 391mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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