CHERRY PIE CRISPS

WineCheeseScallops
Sep 11
5 min read

There’s nothing quite like a warm fruit crisp straight from the oven, and these Cherry Pie Crisps bring all the cozy, nostalgic flavors of homemade cherry pie—without the fuss of rolling out dough. Sweet, juicy cherries are baked under a golden, buttery oat and almond topping that’s crisp, nutty, and spiced with cinnamon and ginger.

Close-up of a cherry crisp with oats and almonds in a white bowl on a wooden table. Fresh cherries and cinnamon sticks are in the background.

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This recipe is baked in individual ramekins, making it both elegant and practical. Perfect for dinner parties, holidays, or a simple weeknight dessert, these crisps strike that sweet balance between rustic comfort and a polished presentation. Top them with a scoop of vanilla bean ice cream, and you’ve got a dessert that will have everyone swooning.

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Cherries

Cherries are the star here, offering natural sweetness, a burst of tartness, and that unmistakable deep red hue. Fresh cherries are best when in season, but frozen cherries make this dessert accessible year-round. Cherries are also rich in antioxidants and vitamin C, so this indulgent dessert has a little healthy bonus tucked inside.

Brown sugar, oats, and white sugar are in a glass bowl on a wooden surface, ready for mixing.

Rolled Oats

Rolled oats give the topping its hearty, rustic texture. When combined with butter, sugar, and almonds, they bake into a crisp, golden layer that contrasts perfectly with the soft, juicy fruit beneath. Oats not only add structure but also a nutty undertone that makes the topping addictive.

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Bowl of sliced almonds in glass dish on wooden surface, with a blurred lemon in the background. Bright, fresh kitchen scene.

Recipe Origin / Inspiration | CHERRY PIE CRISPS

This recipe was inspired by the classic American cherry pie but with a twist on tradition. Instead of making a full pie with crusts to roll, chill, and crimp, I wanted something more casual but equally satisfying. Crisps are one of the easiest ways to enjoy seasonal fruit, and they come together in a fraction of the time.

Hands with pink nails zest a lemon over a grater. A bowl of cherries sits on a wooden table in the background. Vivid yellow color.

By baking them in individual ramekins, you get all the cozy flavors of pie in a personal-sized portion. The oat-almond topping gives it a crunchy, nutty bite that balances beautifully with the tender cherries. This dessert is timeless, simple, and just a little bit playful—perfect for when you want the flavor of pie without the work.

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Sugared cherries in a red bowl, dusted with white sugar, creating a vibrant contrast against the deep red background.

Tips, Serving Suggestions, or Storage Advice

Use fresh cherries when in season for the juiciest flavor, but frozen cherries work well year-round.
If using frozen cherries, blot them dry to avoid excess liquid.
Tossing the cherries with cornstarch helps thicken the juices into a luscious filling.
Chill the topping in the freezer briefly before baking for extra crispness.
Buttering the ramekins prevents sticking and adds flavor.
Serve warm with vanilla bean ice cream for a classic pairing.
For a lighter topping, try Greek yogurt or whipped cream instead of ice cream.
Add a sprinkle of nutmeg or cardamom to the topping for extra spice.
Store leftovers covered in the fridge for up to 3 days.
Reheat in the oven at 350°F for about 10 minutes to restore crispness.

Hands transfer cherries with a spoon from a red bowl to a small white bowl on a wooden counter. Pink nails and watch visible.

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Hands prepare berry crumble in white ramekins on a metal tray; visible oats and almonds. Wooden background, vibrant pink nails.

Unique Recipe Qualities

Individual ramekins make for beautiful, personal servings.
Inspired by cherry pie but quicker and easier to make.
The topping combines oats, butter, and almonds for a nutty crunch.
Uses both cinnamon and ginger for a warm spice profile.
Perfect balance of tart cherries and sweet, buttery topping.
Great make-ahead dessert—assemble and bake when ready.
Customizable—swap cherries for peaches, blueberries, or apples.
No pie crust required—fuss-free but still elegant.
Family-friendly yet fancy enough for entertaining.
Best enjoyed warm with ice cream for that classic pie à la mode experience.

Six ramekins of fruit crisps with golden oat and almond topping on a metal tray, set on a stove, creating a warm, inviting scene.

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Cherry Pie Crisps

Three bowls of fruit crisp with oats and almonds on a cooling rack. Cinnamon sticks are nearby, and scattered almond slices add texture.

Ingredients

For the Topping:

1 cup rolled oats
½ cup packed light brown sugar
¼ cup granulated sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
6 tablespoons salted butter, cut into small pieces, plus more for greasing ramekins
½ cup sliced almonds
¼ teaspoon kosher salt

For the Filling:

2 pounds fresh sweet cherries, pitted (or thawed frozen cherries, blotted dry; about 5 cups)
Finely grated zest of 1 lemon
1 tablespoon fresh lemon juice
1 teaspoon almond extract
2 teaspoons vanilla extract
½ cup granulated sugar
¼ cup cornstarch

Directions

In a medium bowl, stir together the oats, brown sugar, granulated sugar, cinnamon, and ginger. Use a pastry cutter (or fork) to cut the butter into the oat mixture until small pebbles form. Stir in the almonds. Place in the freezer while preparing the filling.
Preheat the oven to 375°F. Butter six 10-ounce ramekins and place them on a rimmed baking sheet.
In a large bowl, combine the cherries, lemon zest, lemon juice, almond extract, and vanilla.
In a small bowl, whisk together the sugar and cornstarch. Sprinkle over the cherries and toss to coat. Divide the filling evenly among the prepared ramekins.
Remove the topping from the freezer and sprinkle it evenly over the cherries.
Bake on the baking sheet until the topping is deep golden brown and the juices bubble around the edges, 35–40 minutes.
Cool for at least 20 minutes before serving. Serve warm or at room temperature, ideally with vanilla bean ice cream.
Cover leftovers and refrigerate for up to 3 days.

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