Fresh Cherry Berry Crisp

This fresh cherry berry crisp is packed with real cherries and tart raspberries, all baked under a buttery brown sugar oat topping. No pie crust, no hassle—just a golden fruit dessert that’s easy to pull off and even easier to serve.

Course Dessert

Cuisine American

Keyword best cherry dessert, cherry crisp in ramekins, cherry raspberry crisp, easy cherry crisp recipe, fresh cherry berry crisp, oat topping crisp, summer fruit crisp

Prep Time 25

Cook Time 32

Cooling 20

Total Time 1 17

Servings servings

Calories 330kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accuracy.
mixing bowls To combine ingredients.
cherry pitter Mkaes removing pits fast and easy.
Saucepan For simmering fruit filling.
8 crème brulee ramekins 8 oz. capacity (240 ml) or a 9 x 13 baking dish (23x33cm). Either works for baking.
baking sheet Supports the ramekins or baking dish in the oven.

Ingredients

Topping:

¾ cup (160 g) dark brown sugar
½ cup (60 g) all-purpose flour
½ cup (45 g) old-fashioned oats
⅕ cup (75 g) butter softened
1½ tsps (3 g) ground cinnamon
¼ tsp (1.5 g) table salt

Filling:

2 lbs. (900 g) fresh cherries pitted
1½ cups (180 g) fresh raspberries
¾ cup (150 g) granulated sugar
1 cup (240 ml) water
3½ tbsps (28 g) cornstarch
cooking spray
vanilla ice cream (optional)

Instructions

Preheat the oven to 375°F (190°C).
In a medium bowl, combine the brown sugar, flour, oats, butter, cinnamon, and salt. Use your fingers to mix until the topping is crumbly. Set aside.
¾ cup (160 g) dark brown sugar, ½ cup (60 g) all-purpose flour, ½ cup (45 g) old-fashioned oats, ⅕ cup (75 g) butter, 1½ tsps (3 g) ground cinnamon, ¼ tsp (1.5 g) table salt
In a large pot, combine the cherries, raspberries, sugar, water, and cornstarch. Bring to a low simmer over low heat, stirring often. Let simmer for about 10 minutes, gently breaking up some of the cherries as they soften. Remove from heat.
2 lbs. (900 g) fresh cherries, 1½ cups (180 g) fresh raspberries, ¾ cup (150 g) granulated sugar, 1 cup (240 ml) water, 3½ tbsps (28 g) cornstarch
Lightly spray eight 8-ounce (240ml) ramekins—or a 9x13-inch (23x33cm) baking dish—with cooking spray.
cooking spray
Divide the fruit filling evenly among the ramekins, or spread it into the prepared baking dish.
Spoon the oat topping over each ramekin, or evenly across the full surface of the baking dish. If using a 9x13, increase the topping ingredients by half for full coverage.
Place ramekins or baking dish on a baking sheet lined with aluminum foil to catch any bubbling fruit.
Bake for 22 minutes, or until the filling is bubbling and the topping is golden.
Remove from the oven and let sit for at least 20 minutes before serving to allow the filling to set.
Serve warm or at room temperature with vanilla ice cream, if desired.
vanilla ice cream (optional)

Video

Notes

To make ahead, assemble the crisp and refrigerate for up to 24 hours before baking. If baking straight from the fridge, add 5–10 minutes to the bake time.
You can substitute frozen cherries and berries—just simmer longer and don’t thaw beforehand.
Adjust sugar to taste depending on how sweet or tart your fruit is.
The topping can be increased by half if using a 9x13 baking dish for more coverage.

For optimal outcomes when making this fresh cherry berry crisp, I recommend referring to the details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition