Fresh Cherry Crisp

This was sooo yummy!!! I did make the following modifications - used 2 cans of sour cherries, and cut the sugar/flour in half. Put in an 8x8 pan. I cut the topping in half and took out the shortening completely (not sure why you would want to add unnecessary trans fat). Also, I used salted butter, which I'm sure helped give the topping its great flavor. This ROCKS with Blue Bell vanilla ice cream.

My rating is for the following modifications: I used a bag of Trader Joe's frozen cherries and berries (about 3 cups) because that was all I had and reduced the amount of sugar to 1/2 cup for the fruit mixture. I also sprinkled a little cinnamon over it. I did not use the shortening! You only need 1/2 cup of butter for the topping or it will be greasy. Shortening has no place in a recipe like this. I look forward to trying it with the sour cherries next time.

This turned out pretty good. I did have some slight changes. I didn't have enough frozen cherries so I added half the amount in frozen peaches. The peaches and cherries tasted great together and complimented perfectly! I didn't have any shortening so I used 1 c butter. The cooking time seemed right on. All in all the only thing I would change would be to cut down on some of the topping. There was just a bit too much so you didn't taste as much fruit as I'd like to, just a mouth full of sugar! I would say cut the topping by 1/4 or even 1/3. I'm going to experiment to find which is best. Oh also, I had a little juice spill out so it got burnt on the coil. It smelled AWFUL! Just in case, I'd lay down some foil underneath.

Very good, and simple!! I used all butter instead of half butter, half shortening. I also added 1 TB almond oil to the fruit and 1 tsp almond oil to the crumble. I used half fresh cherries and half fresh blueberries for a wonderful combination. Also, before I topped the fruit with the crumble, I added 4 pieces of Neufchatel cheese (1 TB each) to the top of the fruit. Then, I topped with the crumble and baked. The cream cheese gave it a danish-like taste. The crisp was delicious and everyone LOVED

I tried this recipe when I realized that I had 2 cherry trees in my back yard and an abundance cherries. I made this with fresh cherries, of course, and it turned out wonderfully. It was such a hit that I ended up having to make 3 more for my friends. Great recipe, thanks for sharing it!!

This recipe is awesome! There is no need for 1/2 cup of shortening. I used more than 4 cups of cherries. I served this with whipped topping, but will be sure to serve it with vanilla ice cream next time.

So delicious! I used a one pound bag of frozen sweet dark cherries from Trader Joe's. (And cut the recipe in half). Since they were sweet cherries, I omitted the white sugar. For the topping, I used mostly whole-wheat pastry flour. I don't use shortening, so I used all butter, (a little less than called for) and melted it before mixing it in. Added just a little cinnamon too. With my changes I give it five stars. I'll be making this again soon!

I picked sour cherries at my neighbors and pitted them. This is a great recipe for the filling. The crust is not as crumbly as I would like. With the crisco it makes it clumpy, good, but not what I wanted. I like the Apple Crisp II topping. # 1 cup quick-cooking oats # 1 cup all-purpose flour # 1 cup packed brown sugar # 1/4 teaspoon baking powder # 1/4 teaspoon baking soda # 1/2 cup butter, melted # Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. # Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Yum! My friend gave me some cherries. So I was looking for a recipe for fresh sour cherries and ran across this recipe, and so glad I did! I used 5 cups cherries because that was how much I had.I added 1/2tsp. cinnamon to topping and used all butter, no shortening. Delish! Thanks Gail!

My family had requested that I make cherry crisp for a summer cook-out, and use some of our freshly-picked cherries. I followed this recipe exactly, and it was a huge hit. Everyone raved about it, and I only got one spoonful at the end of the day!

As written, this gets three stars simply because every component tastes great! However...this is seriously not enough cherries and WAY TOO much topping. This is coming from someone whose favorite part of a fruit crisp is the topping. Since I have a large family and will need the 13x9 pan, next time I will use closer to 5 cups of cherries, and about 1/2 to 2/3 the topping. Probably closer to 1/2. Like I said though, the crisp was great, and the cherries were great, but they were hidden! I still can't wait to try again!

I've made this twice now and it was a huge hit both times. My oldest son was hovering over it while it cooled when I made it for a party last night! I used 2 bags of frozen, no sugar added, sour cherries from Safeway. Followed the directions just as they are with the frozen cherries and it turns out wonderfully!

I loved this. I don't know if anyone else liked it because I ate it all myself. Oops.

LOVED IT! I made some changes others suggested and incorporated my own. I ended up with more cherries and less topping: 4 and 1/2 c cherries (I used frozen), 3/4 white sugar, 1/4 cup tapioca (instead of flour) and 1 t vanilla. For topping, 1/2 c flour, 1/2 c rolled oats,1/4 c white sugar, 1/2 c brown sugar. Leave out shortening. Bake in 8x8 or 9x9 for 50-60 minutes. Less topping and more cherries make me a happy girl. Serve with vanilla ice cream. My hubby ate three helpings on his go-round.

This was delicious and what a great way to use the fresh cherries that are in season! It is true that this makes a lot of topping, but I like it like that so it didn't bother me. You could half the topping and add more cherries if you like it heavier on the cherry side.

I only used 1/2c sugar with my fresh (not sour) cherries, and it was WAY too sweet. omitted the shortening, cut flour down to 1 cup, and added almonds on top for the last 15 mins. It looks delicious and the topping is pretty good. If you aren't using sour cherries, maybe you only need a few tablespoons of sugar to make it palpable.

This was just ok for me. It needed a lot more oatmeal and a lot less sugar. The topping tasted like mostly sugar with a hint of oatmeal and there was way too much topping and not enough cherries. I used whole wheat flour instead of white flour. I also reduced the sugar in the cherries by half because I used sweet cherries instead of sour. Next time i'd reduce the topping by half, double the cherries and add more oatmeal to the mix.

Really good. I used regular bing cherries and used only 3/4 cup sugar and it was still great. I may even reduce to 1/2cup next time. Makes a lot of crisp, I could have used another cup or so of cherries for the fruit part. First time making a cherry anything. Hulling them was really a labor of love, but worth it. If you have a convection oven, turn down the heat and start checking for doneness about 15minutes ahead of time.

Very good. I used cherries fresh picked from my grandparent's cherry tree. The only thing I did different was use 6 cups of cherries instead of 4. I made two of these, one with 4 cups and one with 6 cups, giving the one with 4 cups to a friend. I used 6 in my family's because there was a lot of topping and I had way too many cherries, and I thought it would be better if it was a little thicker. Oh and also I heated up the cherries, sugar and flour before I baked it so that it wouldn't be so runny. Just brought them to an almost-boil so it thickened it up a little =]

Rave reviews. I too cut both sugars in half and did not add the shortening - did not add more butter either. It came out great with just the right amount of crispness and sweetness.

This was good, but I found the topping to be a bit thick. I may make this again, but will probably increase the cherries and decrease the topping. It was very tasty with vanilla ice cream or whipped topping.

This was my first time baking with cherries, but I'll certainly try it again. Wish I had read through the comments and reduced the amount of sugar, but will do that next time. The bin of cherries from the farm stand was more than 4 cups, so I just tossed them all in. This is a CHERRY crisp after all. I wondered about the shortening in the topping, but went with the flow. Sometimes we get a bite of that shortening in the topping and it is just icky. Will keep this recipe on file but skip the shortening.

This was great!! I made a few modifications according to what others said. I didn't have enough frozen cherries, so I used frozen blueberries to have a total of four cups fruit. (I will have to try the cherries/peaches combination someone suggested.) I also did not use the shortening in the topping, and did not use all the topping that was suggested. Before I baked it, I sprinkled a little sugar/cinnamon mixture on top. This was absolutely one of the best crisps I have ever made, and will definitely make it again!!

This was really easy. I used all butter instead of butter and shortening. Also used tart cherries because that is what I had on hand. I felt like something was missing. My cherry pie recipes calls for almond extract so I may add that next time or some cinnamon like in apple crisp.

Very good. However, since I used sweet cherries, I decreased the sugar to only 1 C. and added lemon juice. For the topping, I only used butter and no shortening. Next time I make this, I will add water to the cherries as they didn't come out as juicy as I had hoped and I would not use the oats for the topping... personal preference.

Our sour cherry tree actually had fruit last year thanks to our puppy who thinks he's a cat (shoo birds!). This recipe came to our rescue as we had buckets and buckets of cherries to deal with. It tasted great. Thanks for the recipe

I made these in six individual dishes as my husband and I really shouldn't eat the whole recipe at one sitting - and it was good enough that that would have been tempting. By making it in small dishes I was able to freeze extra. I made the topping in the food processor, grinding the oatmeal fine and used all butter. It tasted like shortbread. I only used half the topping, put the rest in a ziploc bag and held it in the refrigerator for next time. I made this twice - the first time I used Splenda as another reviewer suggested. Yuck! I don't use Splenda but someone had left a box in my kitchen and I thought it would be a good idea to use it up. I followed the instructions to use it in the same quantities as sugar but it turned out way too sweet and to me it had an aftertaste. I'll never try that again.

This is FANTASTIC!! I made this exactly as written, with the exception of the 9x13 pan. Mine were all in use, so I simply put it in an 8x8 pan. Some of the crumbles on top were a little powdery because they didn't contact the cherry juice, but it was still absolutely delectable. If you decide to use a smaller pan, I might recommend not using all the crumbles, or cutting that part of the recipe to 3/4. Regardless of how you make it, you won't be disappointed.

An excellent choice for our July 4th celebration. Easy to fix! I did add slivered almonds to the topping as one reviewer suggested. Perfect. And I added almond extract to the cherry mixture. Thanks for an easy and tasty dessert.

This was very easy to make and was absolutely delicious. I got more compliments on this. Thanks

I really enjoyed this dish! I only had 3 cups of cherries on hand so I substituted 1 cup of blueberries. It turned out beautifully. I love the way the tang of the fruit is not over powered by the crisp mixture. I will definitely make this again

The recipe is as delicious as it is simple. I made it for a potluck and everyone was asking for the recipe. I used bing cherries (almost 5 cups)in place of the sour cherries and cut the amount of sugar to 1 cup minus 2 tablespoons. I also added sliced almonds to the topping (about a handful). The topping is plentiful which helps to ensure the juices don't escape through it. I plan on making it again for the 4th of July weekend. Thanks for sharing the recipe!

This was excellent! I followed the recipe exactly (only because I don't believe in giving a review of a recipe that I make changes to) and it was delicious! Some of the sugar did stick to the bottom but I probably would not change the recipe. Will definitely make again!

This was delicious! I did cut back on the sugar just a bit - I used just one cup. I also used tapioca in place of flour for the thickener. I will make this again.

This has become our favorite dessert! It is wonderful!

Really good. I used canned cherries and made 1/2 a batch. I then baked in individaul ramekins. They turned out great and were a delicious dessert to our Christmas dinner.

An often requested treat at the firehouse!

we have a hideously sour cherry tree in full fruit right now, and this is the best recipie I have found to date! thanks!

Very delicious. I used sweet cherries and reduced the sugar.

i added a 1/2 cup or so more cherries, and also cinnamon and salt to the topping. i think it improved it a great deal. yum!

This crisp was a good starting point but I found it to be too sweet. Next time I will make some modifications to it, thanks.

Very good. I had some frozen cherries and this was perfect. I will use this recipe again and use different fruit. maybe rhubarb and cherries...even apples. Very Good! everyone loved it with a little cool whip on top.

outstanding, i was asked for this recipe by every woman at the table!

This was very good I made it twice (good cherry year) and it worked out well both times. I did add two more cups of cherrys and melted the better before I mixed it into the crumble.

Being the first time I've made my own cherry crisp.. I followed the recipe but subbed the shortening for a full cup of butter and cut back a 1/2 cup of sugar.. still, I felt so guilty eating this, using 2 CUPS of sugar, even with cutting back it came out still too sickeningly sweet.. I would have much rather preferred the sweet tartness of the cherries without all the sugar coating of this dish.... I will keep that in mind next time to use only the 1 cup of brown sugar for the topping.

This is my first year of sour cherries and my first attempt at a cherry crisp. It turned out WONDERFULLY!! I didn't have enough for the full recipe so I cut it in half and cooked it in an 8 x 8 glass baking dish. I took the others' suggestions about the shortening & instead used 1/3 cup butter when I cut the recipe in half. I also sprinkled a bit of cinnamon on top before I baked it. I'll DEFINITELY make this again.

This was awesome, I love oats in dessert and this was perfect.

This is the best Cherry crisp made with Fresh Cherry's I picked from my tree. My family loved it going to use this recipe many time. Thanks for sharing your recipe.

Holy sugar overload. There was so much sugar with the fruit it was crunchy. I used fresh cherries and blueberries and could have cut the sugar in half. Too much topping, also with too much sugar The second star is only because my co-workers raved about it. I have quite a sweet tooth and found it impallatable, but the masses said yay. It has tasty potential with all that fresh fruit but just way less sugar.

I took the advice and reduced my sugar to a little less than a cup. I used approximately 5 cups of cherries and wished I had used more!! I will use more like 7 cups next time!

This recipe was okay, but nothing spectacular. The flavor was fine, but I think I will try it again with more fruit and less topping. I like a very fruity crisp, and in this recipe the crisp topping overwhelmed the fruit. Still, I took it to a BBQ and good good reviews on it.

Great tasting cherry crisp! I did replace the white sugar with maple syrup to make in more healthy and I did not use the crisco again for health reasons. 1/2 cup butter was plenty for the topping. Thanks for the recipe.

This is a great recipe...but I also add 2 tablespoons of tapioca pudding mix to the cherries while they sit....very yummy!

Really great recipe! I don't have shortening, so I used another half stick of butter. Added a little lemon juice and zest, sprinkled with lots of cinnamon. With or without ice cream, this one's a keeper. Oh yeah, fresh cherries all the way.

I think this was perfect as is! I used fresh cherries cut in half and pitted. Easy to assemble in a 9x13 pan and great proportion of fruit to topping. I used a pastry cutter, then a fork to cut in the butter and shortening, but it was room temperature so I ended up just using my fingers until crumbly. Very easy and very yummy! Everyone loved it including my picky daughter who said she didn't like cherries. Great served with a scoop of vanilla ice cream too!

I scaled this recipe down to a few servings and it turned out great. I used one cup of cherries with one cup of mixed berries.

everybody loved- it good way to use cherries up

This was great! Like other reviewers, I left out the crisco and only used 1/2 a stick of real butter. I also cut way back on the sugar in the filling. I used one can of dark red tart cherries and one can of royal anne cherries (no pie filling). I added cinnamon and pecans and it came out perfectly!

Excellent recipe, did not change a thing! Thank you :)

delish! only change was I used pancake batter to coat the cherries because I was low in flower. It was awesome.

This was good buy wasn't crispy. I think the oats soaked up too much of the liquid. I increased the amount of cherries based on prior reviews. Flavor was good but the texture wasn't what I was looking for.

I made this using fresh sour cherries. We enjoyed it, but I felt the ratio was backwards--it was about 1/3 fruit, 2/3 topping. I like my fruit crisps a lot heavier on the fruit. Oh, and I baked it in a 10-inch square pan; I don't think the cherries would've come close to filling a 9x13-inch dish. I cut the sugar in the filling to about 1 1/4 cups, and in the topping to 3/4 cup since I like some tartness in fruit desserts. I added a pinch of salt to the filling and topping, too, and used all butter (about 3/4 cup). Tasty with ice cream.

I tried this recipe this weekend and it was good, but not fantastic. I adjusted the amounts of the ingredients a lot. I used about 3c each of cherries and blueberries, cut the sugar in the fruit to 1c, cut the brown sugar in the topping to 3/4 and eliminated the shortening entirely. I also added a little vanilla to the fruit. Plus, I baked it in a 9x9 pan. I think the key to this recipe is to: 1. Use it as a guideline 2. Adjust sugar amount to your taste 3. Eliminate the shortening

Excellent! This is the second time I've made it, and it is a pleaser for adults and children. I agree with others, the shortening is definitely not necessary.

This is a winner. My parents visited when I made this and my Dad told me it reminded him of his Mom's crisp that she made when he was younger. This recipe keeps the tart flavor of the cherries and has that wonderful crisp on top too. We loved it!!!

Well the crumble was great and overall the recipe is great however I used sweet cherrys since thats what I had in the freezer. I cut down sugar to 1 cup but wish I would have cut it down even more. Next time I will try 1/2 cup or less.

I used about 5 cups of fresh picked, pitted sour cherries. Used less sugar on the cherries, about 1 cup. On topping, I used only 1/2 cup margarine, no other shortening, less flour and sugar, and about a cup of oatmeal. It came out wonderful. We are trying to use less sugar, and the cherries didn't need to be so sweet! Very good recipe! I'm tasting it so hot, right out of the oven! Haha

YUM!! Used fresh sour cherries and this is delish!

Good, but maybe too sweet. I used fresh tart cherries and found that in a 9x13 pan I needed closer to six cups to fill up the pan. Otherwise it was great. I used one cup of butter instead of shortening and added a dash of cinnamon in the crumb mixture.

I only gave this 4 stars because I don't believe in using shortening over butter. I also used whole wheat pastry flour and added almond extract to the cherry mixture. Also - I added chopped walnuts to the topping - really gave it a texture instead of being all soft and mushy. Will make again.

My mummy makes Cherry Crisp and I wanted to but she wasn't around and I couldn't find her recipe, so I turned to Allrecipes! I (and the lovely guests) loved this piece. I had to cut the flour as one was allergic, and I added tapioca, to make it hold together more, but otherwise, the same. Yum. Eat with Blue Bell vanilla ice cream.

Used just 1/2 cup butter, no shortening. very good.

SO good.... wouldn't change a thing!!!

I thought this recipe was delicious! I took another reviewers advice on lessening the sugar, since I was using Bing Cherries. I also took another reviewers advice and added some frozen peaches. I loved it with these changes.

This was yummy! I did modify it a little bit, as I wanted to use up all my fresh cherries. I used about 6 cups of fresh cherries (next time I will cut them into halves instead of using full cherries...makes them easier to eat!). The topping was right on the money for a 9 x 13 pan. I took it out of the oven exactly within the time on the recipe, but I wish I had left it in for a few more minutes so the top would be more crispy. The taste was sensational though, will definitely make again!

I love picking cherries from our little tree in the backyard. This year, we had a bumper crop. My husband and I picked the Montmorency cherries on our anniversary, and I made this recipe for his parents. They can't get out much -- don't drive any more. But they just loved having a fresh cherry crisp. Even ate it for lunch one day. We just picked another 7 cups or so -- and we'll have it again on Father's Day.

Since I used fresh cherries (about 5 cups), I reduced the sugar added to the cherries to 1/4 cup. I made the full amount of topping, but used only about three-fourths of it, and even that was too much. It sort of overwhelmed the taste of the cherries. I would agree with other reviewers that even if you like the topping best, reduce the topping in half - that is plenty!

I made this and only used the butter no shortening like someone else suggested. I used cherries i picked off a tree and this was sickly sweet, yuk.. Way too much sugar.

After a long day of picking and pitting 3 gallons of sour cherries, I needed a quick but appealing recipe. This is a wonderfully quick recipe that produces great results. The combination of the crunchy sweetness of the topping and mild tartness of the cherries made for a great finale to my meal. Of course a big dallop of whipped cream only added to the dessert. It was quite popular with all of my family and will be made again! Thanks Gail!

Delicious, but I added more cherries omitted the shortening and added more oats and flour to topping. I also topped the crumbled top with cinnamon sugar.

This was the best recipe for crisp I have found! I didnt' have any old fashioned oatmeal on hand, so I used instant oatmeal packets (3)and I only used 1/2 cup butter, no shortening. A little bit of cinnamon was added too. I think next time I will only make 1/2 of the topping, i didnt' use all of it. I did use sweet cherries and only 1 cup sugar instead of the entire amt. It was perfect!

I made this for my guinea pigs--I mean, co-workers at the peak of cherry season, following all the instructions...EXCEPT: I used coconut flour rather than wheat flour to make it gluten-free. The results were great-my co-workers loved it and I received many compliments. The only thing is, I've never used coconut flour before, so in the future, I might cover it with foil to keep it from getting too dark in the oven.

I have never had fresh cherries baked in a dessert...just the ol' stand-by, canned cherries. I was looking for something different and I LOVED the fresh cherries in this. I also decreased the sugar by about a 1/4 cup and it was PERFECT served with icecream.

Although it needed a few alterations. Cut sugar to 1/2 cup. It also had way too much topping. Could probably cut it in half.

Made this for work and got rave reviews. Fresh cherries were out of season, so I used some frozen dark ones and it was awesome. Just enough left over for breakfast the next day.

This was my first attempt of baking with fresh cherries, and it was wonderful! I cut the recipe in half since there were only 2 adult and 2 children eating it. I used 2 1/2 c. cherries and added a tsp. of cinnamon to the topping. Very good! I think next time I will add even more cherries. This recipe is a keeper. Thank you!!

This was very good and everyone liked it. I used only butter and add a few dashes of cinnamon to the topping.

This was great! I used only 1 C of sugar and it seemed to be plenty sweet, just the right balance of tart and sweet really. YUM!

I prepared it exactly, no changes..and it is way too sweet. Sickenly sweet, neither of us could finish it.

YUM! Made this using one can of sour cherries, almond extract, splash of lemon juice and I had some dried cherries, threw in a couple of handfuls. The BEST crisp I have ever made. Boy it was rich..should have topped it with some vanilla ice cream just to cut the sweetness!! Will use this recipe from now on. Thanks!

I just LOVED the topping. I couldn't find the right fresh cherries, and had to go with frozen, which wasn't as good as I had hoped. I'm still giving this a 5 since I think it was my fault going with frozen sweet cherries instead.

Delish! I 1 1/2'd the cherries. (I used frozen sour cherries) I decreased the white sugar to 1 cup. And I cut the crumble topping in 1/2 and added 1 tsp. cinnamon. I also assembled and then froze an extra pan. Came out perfect freezer to oven.

The cherry crisp for very tasty. I did not give it a 5 only because I would totally the 1/2 cup of shortening unnecessary. That made it too oily and did not add to the flavor. The half cup of butter would have been the right amount in my estimation (without the shortening part). I would also increase the oats to 1 1/4 cup because it did not completely cover the top of the pan. I did add chopped walnuts to the topping. Overall, very tasty and easy.

This was a great way to use those farmer's markets' fresh sour cherries that come along only too infrequently. The crisp topping works really well with the sweetened tartness of the baked cherries. I'm sure this would be good with ice cream, but it didn't last long enough for us to try it that way!

My husband made this using Rainier & Sweetheart Cherries and it was so yummy. Everyone loved it!

very good. I doubled the fruit, used a 9x13 glass baking pan. I did not double the topping recipe. I also added some saskatoon berries and the cherries were fresh from my tree.

Made this with the first batch of sour cherries this season - everyone in the house absolutely loved it!

EXCELLENT! I like a lot of topping so this was perfect. The whole family loved it. A great way to use the cherries off our cherry tree. I've made this twice in about a week's time. I use all butter and omit the shortening. The second time I made it I did cut the sugar back to 1 cup in the filling. The full amount was a tad too sweet for me. I will be making this every cherry picking season from now on. Edited to add that I’ve started adding another cup of cherries. Helps cut the sweetness plus there seems to be more topping than cherries in the original recipe. A few extra cherries solves this problem.

this was pretty good, served it hot with vanilla ice cream. used cherries from the tree we have out back, so they were maybe a little too sour for this recipe? i think i might try something else next time, but still very good. very easy to make.