This fresh cherry crisp recipe is a healthy and delicious dessert that’s made with fresh cherries and a lightened up crumble topping.
You won’t believe how easy it is to throw this cherry crisp together, so the next time cherries are on sale…scoop them up!
What Makes a Good Crisp?
Everyone has their favorite fruit crisp recipe. My mom’s rhubarb crisp will always be my favorite crisp recipe (but our Instant Pot Apple Crisp is also a fav!). What makes a good crisp? A good balance of natural fruit with the crunch of a crumble topping are two of my must-haves in a crisp. We are all about balance here on Fit Foodie Finds. Especially, when it comes to desserts.
We used butter (YES, butter) for our crumble topping. It really gives it the old fashion flavor that we are always looking for in a crisp. If you’d like to use coconut oil, please do! When we are feeling a little coconut flavor, we sub it out too!
Only Fresh Ingredients
We also don’t ever use anything canned for our fruit filling and we stayed away from adding any sweeteners to the cherries themselves (they just didn’t need it).
That’s it. After you pit your cherries, make your crumble, and layer them together. You’re all set! It’s a perfect recipe for those of you looking for a light and easy dessert this summer.
What You Need
How to Make this Crisp Even Healthier!
As you know, we used both butter and brown sugar in this recipe. There are a few subs you can make to reduce fat and sugar, so let’s take a look!
Coconut Sugar – Switch the brown sugar for coconut sugar to use a 100% plant-based sugar that’s not as sweet, but still delish!
Coconut Oil – Hoping to make this recipe vegan? We suggest swapping out the butter for coconut oil and even reducing the amount to only 1/3 cup. This will cut fat and take out any dairy in this recipe.
Oat Flour – keep this recipe 100% gluten-free and use ground oat flour instead of white whole wheat. We suggest subbing 1:1.
Fruit Crisp Recipes
- 4 cups pitted Bing cherries, halved
- 2 tablespoons white whole wheat flour
- 1/3 cup orange juice (option to sub water or lemon juice)
- 1.5 cups rolled oats
- 1/2 cup white whole wheat flour (any kind of flour will work!)
- 1/2 cup brown sugar (option to use coconut sugar)
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, softened (option to use coconut oil or half and half)
- Preheat oven to 375ºF and spray a cake pan (or any casserole dish) with nonstick cooking spray. We used a casserole dish.
- In a medium-sized bowl, toss cherries with 2 tablespoons of flour and orange juice. Pour into the casserole dish and set aside.
- Next, in a separate bowl, mix together all of the crumble ingredients. Use a fork (or your hands) to cut the butter into the dry ingredients until it forms little crumbles. Evenly spread crumble topping over the cherries in the casserole dish.
- Place in the oven and bake at 375ºF for 30 minutes or until the filling begins to bubble and the crumble topping begins to brown.
Nutrition FactsServing Size: 1/8 Calories: 293 Sugar: 22 Fat: 13 Carbohydrates: 43 Fiber: 6 Protein: 4
Keywords: cherry crisp