Celebrate cherry season with this easy cherry crumble perfect with a scoop of vanilla ice cream.
Let me tell you what one of the oldest items on my wishlist is. It’s the cherry pitter! I remember throwing that baby on my list over three years ago after I was given this HUGE bucket of fresh cherries by my in-laws and stood in the kitchen for…an hour (no joke), getting the pits out of every single cherry to freeze and to make a dessert that night. Some of the most tedious work I’d ever done. And my hands were stained a pinkish-red color for days!
But it has taken me this long to finally order the darn pitter because I usually don’t think of it until cherry season is over. Well, not this year, my friends! I’m finally ahead of the game and I’m not letting my pregnancy brain get in the way of any amazing desserts I want to share with you just because I forgot to order the requisite tools! Which brings us to this cherry vanilla crisp.
This recipe for cherry vanilla crisp is delightful and lovely – spring and summery all in one bite! It really is all of those things! Hard to believe right? Well, it is, especially if you’ve got a cherry pitter.
Reasons why I love this dessert:
1. It really does have that cherry vanilla flavor. Like the drink, but without the carbonation.
2. It can be made in advance! I made this early in the day and when dinner was ready, I just warmed it back up in the oven for about 10 minutes. Cherry Perfection!
3. It’s just nice to finally have some fruit that reminds me of berries in season. This whole pregnancy I’ve been craving fruit and berries and now that the season has finally arrived, I’m beside myself with joy. No, really!
Which is to say, if you make this Cherry Vanilla Crisp, you will also have a little yummy joy of your own…and hopefully a cherry pitter. Unless you bought frozen cherries to use…which you could do. But, cherries are in season and I strongly recommend that you buy them all up before they are not!
- 4 TBSP unsalted butter, melted + plus more for greasing a baking dish
- 6 cups (roughly just a hair over 2 lbs) pitted cherries (thawed if frozen
- ¾ cup sugar
- 1½ TBSP vanilla extract
- ¼ tsp almond extract
- 1 tsp ground cinnamon, divided
- Pinch of salt
- ¼ cup + 2 TBSP all-purpose flour
- ⅔ rolled oats
- ⅓ cup sliced almonds
- Preheat oven to 350 degrees. Butter a 9-inch square baking dish.
- Toss the cherries in a large bowl with ½ cup sugar, vanilla and almond extract, ½ tsp cinnamon, salt, and 2 TBSP flour. Transfer to the prepared baking dish.
- Whisk the remaining ¼ cup flour, the oats, ½ tsp cinnamon, and almonds in a medium bowl. Stir in the melted butter until combined, then sprinkle the mixture over the cherries. Bake until the filling is bubbling and the topping is golden brown, about 50-60 minutes. Let cool slightly, before serving. Top with some vanilla ice cream.