Cherry Crisp for Two with Frozen Cherries

This cherry crisp is warm, jammy, and perfectly portioned for two with no leftovers.

Warm cherry crisp with frozen cherries served with vanilla ice cream for two

At a Glance: Cherry Crisp

What it is: A cozy baked dessert with soft, juicy cherries and a buttery crisp topping
When to make it: Great for a simple dessert after dinner or a relaxed weekend treat
What to serve with: Vanilla ice cream or a spoonful of whipped cream
Skill level: Easy, no special equipment needed
Cooking for two: Makes two generous servings so you can enjoy it fresh without leftovers

This cherry crisp is a cozy, small-batch dessert for two made with frozen cherries, a buttery oat topping, and a subtle hint of amaretto and lemon zest. It’s lightly sweet, easy to make, and perfect when you want a warm homemade dessert without baking a full pan.

If you're cooking for a smaller household, my Cooking for Two hub shares simple, practical ways to make everyday cooking easier.

Ingredients You’ll Need

Ingredients for cherry crisp including frozen cherries, amaretto, lemon, sugar, and cornstarch — Filling Ingredients

Ingredients for cherry crisp topping including oats, flour, brown sugar, butter, and cinnamon in a bowl — Filling Ingredients

Cherry Filling
- Frozen sweet cherries
  Use straight from the freezer. No thawing needed, which keeps the filling clean and fruit-forward.
- Sugar
  Adjust to taste depending on how sweet your cherries are. Some frozen cherries are sweeter than others.
- Cornstarch
  Thickens the cherry juices as the crisp bakes.
- Kosher salt
  A small pinch balances sweetness and sharpens the cherry flavor.
- Amaretto
  Adds subtle almond depth and gives the dessert a more grown-up feel.
- Lemon zest
  Optional but highly recommended. See below.
- Amaretto substitute (optional)
  Almond extract diluted with water or vanilla extract can be used if you prefer not to use alcohol.

Crisp Topping
- All-purpose flour
  Forms the base of the crumbly topping.
- Brown sugar
  Light or dark brown sugar both work well here, so use what you have.
- Granulated sugar
  Helps the topping crisp and balances the brown sugar.
- Kosher salt
  Balances the sweetness in the topping.
- Old-fashioned oats
  Add texture and that classic crisp bite.
- Ground cinnamon
  Adds warmth without overpowering the cherries.
- Unsalted butter
  Cold butter is key for creating coarse, crumbly topping pieces.

How to Make Cherry Crisp for Two

Mixing oat crumble topping for cherry crisp until coarse and crumbly

Frozen sweet cherries tossed with sugar, cornstarch, amaretto, and lemon zest for cherry crisp

Preheat the oven
Preheat the oven to 375°F. Lightly butter a small baking dish.
Make the cherry filling
In a bowl, combine the frozen cherries, sugar, cornstarch, salt, amaretto, and lemon zest if using. Toss gently until the cherries are evenly coated, then spread the mixture into the prepared baking dish.
Make the crisp topping
In a separate bowl, mix the flour, brown sugar, granulated sugar, salt, oats, and cinnamon. Add the cold butter and cut it in using your fingers or a fork until the mixture forms coarse, crumbly clumps.
Assemble
Sprinkle the topping evenly over the cherries. Some loose or floury bits are normal and will bake in as the crisp cooks.
Bake
Bake for 30 to 35 minutes, until the topping is golden and the cherry filling is actively bubbling, especially around the edges. If the topping browns too quickly, loosely tent with foil for the last few minutes.
Rest and serve
Let the cherry crisp rest for about 10 minutes before serving so the filling can set slightly. Serve warm, ideally with vanilla ice cream.

Unbaked cherry crisp topped with oat crumble in a small oval baking dish

Freshly baked cherry crisp cooling on a rack with golden oat topping and bubbling filling

Tips for Success

Use frozen cherries straight from the freezer
Do not thaw them first. This helps control excess liquid and keeps the filling fruit-forward.
Dust the cornstarch evenly
Sprinkle the cornstarch over the cherries using a fine-mesh sieve, then toss. This helps prevent clumping and ensures the filling thickens evenly.
Look for bubbling, not just color
The crisp is done when the filling is actively bubbling around the edges. This means the cornstarch has cooked and the filling will set properly.
Let it rest before serving
Resting for about 10 minutes allows the filling to thicken and set so the texture is just right.

Questions You Might Have

Can I use fresh cherries instead of frozen?

Yes. Pit them first and expect a slightly shorter bake time. Frozen cherries are more consistent and easier, which is why this recipe is written for them.

Will this taste alcoholic with amaretto?

No. The alcohol bakes off, leaving a subtle almond flavor that complements the cherries. If you prefer not to use alcohol, the listed substitutes work well.

How do I know the filling is fully cooked?

Look for active bubbling around the edges of the dish. Color alone is not enough. Bubbling tells you the cornstarch has cooked and the filling will thicken as it rests.

How should I store and reheat leftovers?

Cover and refrigerate for up to 3 days. Reheat in the oven or toaster oven until warmed through. The topping may soften slightly but will still taste great.

If you’re looking for an easy, cozy dessert that feels special without a lot of effort, this cherry crisp is a great choice for a relaxed date night in. If you’re in the mood for something warm and baked, my mini spiced apple cake is another cozy option. If you want something lighter, my chocolate mousse is just as easy and perfect for sharing.

If you're not just making dessert for two but also wondering how much to cook or how to shop for a smaller household, I’ve got you covered.