You need to add this delicious and healthy cherry crisp recipe to your go-to dessert list! It’s a perfect treat for any time of the day!
Looking for more healthy dessert options? Try this lemon fig olive oil cupcake recipe!
Believe me, once you try this black cherry crisp, you won’t believe that it doesn’t have any refined sugars! It’s just the perfect balance of sweet and tart. As we’re heading into spring weather, this fresh dessert will be a great addition to any spring occasion. Even if that occasion is just a treat for yourself!
I have probably said this too many times, but when I’m going to bake a dessert, I love a no-hassle recipe. When I’m craving a little treat, I don’t want to spend three hours laboring over a recipe before I get to enjoy it! I want something quick and simple that I can whip up, throw in the oven, and forget about.
Making this cherry crisp recipe
Enter cherry crisps. Crisps are amazing! You don’t have to make and bake a crust first, but you still get the satisfaction of a crust.
For this recipe, I used four small 9oz cast iron serving dishes to cook my cherry crisp in. However, if you have a 10″ cast iron pan, that will work perfectly, as well! Important tip: If you’re using 10″ cast iron pan, after you’re done baking the crisp for 30 minutes, cover the top loosely with aluminum foil and bake for another 10-15 minutes. I greased my pans with coconut oil, but you can use olive oil or another oil of your choice. Once you have greased the pans, set them aside.
Now you’re ready to make the cherry mix. Pro tip: frozen pitted and chopped cherries are easier to use. You can let them thaw in a strainer or run them in cool water in a strainer.
Once you’ve thawed the cherries, mix all the ingredients together and set aside. Next, toss the ingredients for the topping together until the oats are thoroughly coated with the rest of the ingredients. Then place the cherry mixture in the cast iron pan and top with the oat topping. Cook for 30 minutes if you’re using the small ramekins, and 45 minutes if you’re using a large cast iron pan. Top with ice cream or enjoy it plain!
- 4½ cup frozen black cherries, thawed and chopped
- ¼ cup honey, preferably local
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 tablespoon fresh thyme leaves
- 2 tablespoons melted coconut oil (or olive oil)
For the Topping
- 1 cup old-fashioned rolled oats
- ½ cup almond flour
- ½ cup pecans, chopped
- 1/3 cup honey, preferably local
- 3 tablespoons unsalted butter, melted
- 1/8 teaspoon table salt
1. Place top oven rack in the center position and pre-heat oven to 350°F.
2. Combine thawed chopped cherries, honey, cinnamon, allspice, cloves, and thyme leaves in a bowl. Toss to combine and set aside.
3. Combine the topping ingredients in a separate bowl and stir until oats are thoroughly coated and all ingredients are well combined. Set aside.
4. Lightly grease the four 9-oz. oval cast iron baking dishes (or the 10” cast iron skillet) with coconut oil.
5. Divide the cherry mixture equally among the cast iron mini-servers and spread into an even layer. Divide the topping between the 4 mini-servers, as well, and spread into a thin layer on top.
6. Place into pre-heated oven and bake for 30 minutes, or until the top is nicely browned and the cherry mixture is nice and bubbly.
Tip: If using a 10” skillet, cover loosely with aluminum foil after 30 minutes and bake for another 10-15 minutes.
7. Remove from oven and set aside to cool for 5-10 minutes before serving plain or topped with some Greek yogurt, whipped cream, and/or sugar-free ice cream. Garnish with a couple sprigs of fresh thyme, if desired. Enjoy!
Tip: Frozen cherries are much easier to use than fresh for this recipe. Place frozen cherries in a small strainer set over a large bowl to collect the liquid while thawing. Reserve the liquid to use in smoothies, cocktails, or non-alcoholic beverages.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 640Total Fat: 33gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 23mgSodium: 69mgCarbohydrates: 86gFiber: 9gSugar: 63gProtein: 9g