Cherry Crisp
Makes 6 to 8 servings
  • 6 cups pitted fresh cherries
  • ⅓ cup granulated sugar
  • ¼ cup plus 3 tablespoons all-purpose flour, divided
  • 1 cup quick-cooking oats
  • ½ cup firmly packed light brown sugar
  • ¼ cup cold butter, cubed
  • ¼ cup sliced almonds
  • Garnish: whipped topping
  1. Preheat oven to 350°. Spray a 13×9-inch baking dish with cooking spray.
  2. In a large bowl, stir together cherries, granulated sugar, and 3 tablespoons flour. Pour mixture into prepared pan.
  3. In a medium bowl, stir together oats, brown sugar, and remaining ¼ cup flour. Using a pastry blender, cut in cold butter until mixture is crumbly; stir in almonds. Sprinkle mixture onto cherries.
  4. Bake until topping is golden brown and filling is hot and bubbly, about 30 minutes. Let cool for 30 minutes. Garnish with whipped topping, if desired.
Kitchen Tip: Use thawed frozen cherries to make this dessert year-round.
Recipe by Paula Deen Magazine at