Frozen Cherry Crisp
Feb 20, 2013, Updated Jul 09, 2016
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This frozen cherry crisp is made from frozen cherries, sweet spices and topped with lots of crumbly topping. This simple dessert is a must make!
Growing up I hated cherries unless they were fresh. I hated cherry pie, I hated cherry crisp and anything else that involved cherries. Then I had a cherry pie made with fresh cherries, not that weird cherry pie filling. My life was changed. Cherry desserts are actually really awesome! Well, when they are made with fresh cherries.
I knew when they fine folks at Le Creuset and Williams-Sonoma asked me to show off their new color, Quince, I had to make something delicious and pretty. That’s when I went to my old friend, cherries. Doesn’t all that delicious crumb topping and those sweet cherries look gorgeous together with that color!
Looking for more delicious crisp recipes? Try my caramel apple crisp pizza, double berry apple crisp, vanilla sugar peach crisp, vanilla bean apple crisp, strawberry rhubarb crisp, pear crisp with vanilla brown butter or my slow cooker fruit crisp.
Frozen Cherry Crisp
This frozen cherry crisp is made from frozen cherries, sweet spices and topped with lots of crumbly topping. This simple dessert is a must make!
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 1/2 cup white whole wheat flour
- 1/2 cup all-purpose flour
- 36 ounces frozen cherries
- 1/3 cup brown sugar
- 1 tablespoon fresh lemon juice
- 3/4 cup quick cooking oats
- 2/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 7 tablespoons cold unsalted butter, cubed
Directions:
Preheat the oven to 375 degrees.
Sift together the white whole wheat flour and all-purpose flour in a small bowl. Set aside.
In a medium bowl add frozen cherries, sugar, lemon juice and 1/4 cup of the sifted flour. Add to a 3 1/2 quart Le Creuset braiser pan.
In a large bowl add remaining flour, oats, brown sugar, cinnamon, nutmeg and salt. Mix together and add in cubed butter. Using a pastry blender blend in the butter until your topping is the texture of small clumped sand.
Top frozen cherries with oat crust and bake until the crust is golden brown, about 45 minutes to 1 hour.
haha, yes, cherry pie filling is nowhere close to real cherries 🙂 this looks amazing, especially when served in le creuset!
Thank you! I love this new color…it’s so pretty!
This looks delightful.
Thank you! It was very tasty 🙂
Any flavor of crisps are my favorite! Cherry is pretty awesome though.
I absolutely love cherries! Tart (or sour) cherries are my favorite – and I honestly looked at a bag in our freezer this morning thinking that I should make cherry crisp. Your recipe is perfectly timed.
looks delicious I liked on pinterest 321gem
good luck
what a gorgeous dessert! i don’t bake with cherries near enough, this looks wonderful!
Where was this recipe when I needed a delicious sweet breakfast this morning?? Oh well, guess I’ll have to wait til tomorrow. 🙂 YUM!
Love this recipe! Do you think it hurt the texture and taste if it were frozen? It would take me a long time to finish this delish dish.
Enjoyed looking at your site. Good luck!!
What if I have no “white whole wheat flour,” and choose, instead, to use a full cup of all purpose flour.
Would the final product suffer at all from this substitution?
Hi Ellie – you can use all AP flour with no issues.