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Cherry Crisp for Two (with Frozen Cherries)

Warm cherry crisp with frozen cherries served with vanilla ice cream for two
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This cozy cherry crisp is made with frozen cherries, a lightly sweetened filling with a hint of amaretto and lemon zest, and a buttery oat topping. A simple, pantry-friendly dessert for two that’s perfect for date night in.

  • Author: George
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Cherry Filling

  • 10 oz frozen sweet cherries (do not thaw)

  • 1–2 teaspoons granulated sugar, to taste

  • 2 teaspoons cornstarch

  • Pinch of kosher salt

  • 2 teaspoons amaretto

  • 1 teaspoon finely grated lemon zest (optional but highly recommended)

Amaretto substitute (choose one):

  • ½ teaspoon almond extract + 1½ teaspoons water

  • ½ teaspoon vanilla extract (softer, less almond-forward)

Crisp Topping

  • ¼ cup all-purpose flour

  • 2 tablespoons light or dark brown sugar

  • 1 tablespoon granulated sugar

  • Pinch of kosher salt

  • ¼ cup old-fashioned oats

  • ¼ teaspoon ground cinnamon

  • 2 oz (4 tablespoons) unsalted butter, cold and diced

Instructions

  1. Preheat the oven
    Preheat oven to 375°F (190°C). Lightly butter a small 10.5-inch oval casserole dish.

  2. Make the filling
    In a bowl, combine the frozen cherries, sugar, cornstarch, salt, amaretto, and lemon zest. Toss gently until evenly coated, then spread into the prepared dish.

  3. Make the topping
    In a separate bowl, mix the flour, brown sugar, granulated sugar, salt, oats, and cinnamon. Add the cold butter and cut it in with your fingers or a fork until the mixture forms coarse, crumbly clumps.

  4. Assemble
    Sprinkle the topping evenly over the cherries. Some loose floury bits are normal and will bake in.

  5. Bake
    Bake for 30–35 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.

  6. Rest and serve
    Let rest for 10 minutes before serving. Serve warm, ideally with vanilla ice cream.

Notes

  • Baking dish options:
    This recipe is written for a small, narrow 10.5-inch oval casserole dish, which holds about 1 to 1.25 quarts. A small loaf pan works very well as a substitute. For individual servings, divide the crisp between two 6- to 7-ounce ramekins.

  • Use cherries straight from the freezer:
    Do not thaw. This keeps the filling fruit-forward and helps control excess liquid.

  • Adjust sweetness to your cherries:
    Frozen cherries can vary in sweetness. Use the lower end of the sugar range for very sweet cherries and a little more if they are more tart.

  • Look for bubbling, not just color:
    The crisp is done when the filling is actively bubbling around the edges. That is your cue that the cornstarch has cooked and the filling will thicken as it cools.

  • Rest before serving:
    Let the crisp sit for about 10 minutes before eating so the juices can thicken and the texture settles.

Find it online: https://www.myeclecticbites.com/cherry-crisp/