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Sour Cherry Crisp #SundaySupper

  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 servings 1x




  • 6 cups sour cherries, pitted
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch


  • 1 cup old-fashioned rolled oats (gluten free if you like)
  • ¾ cup oat flour (gluten free if you like, all-purpose would work as well)
  • ½ teaspoon kosher salt
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • ½ cup walnuts
  • 7 tablespoons vegetable oil


  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, stir together cherries, sugar, and cornstarch. Allow to sit while you prepare the topping.
  3. In a medium bowl, stir together oats, flour, salt, sugars, cinnamon, and walnuts. Drizzle in the oil and stir until all the ingredients are moistened and crumbs form.
  4. Pour the fruit mixture into an 8 inch square pan. If the mixture is extra juicy, do not add all the juice. Evenly distribute the crumb mixture over the cherries. Place on a baking sheet, in case the fruit bubbles over during baking. Bake for 40-50 minutes, until the fruit is bubbling and the top is golden brown. This is best served hot out of the oven, but may be stored in the refrigerator for up to 3 days in an airtight container. Eat cold or heat in the microwave until warmed through.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes