Sour Cherry Crisp with Berries
We’re starting this week’s recipes off with dessert because well…why the hell not?
In fact, I’m 99.99% sure this sour cherry berry crisp could qualify as breakfast food (you know, minus the ice cream part if you’re feeling extra proper). Lots of healthy breakfast-y things are involved.
Like almond meal and oats, fresh berries, honey and cinnamon.
I guess this is the part where I also have to admit that butter is involved. But just a teensy amount of butter. Does four tablespoons qualify as teensy? Let’s pretend it does.
When you distribute it amongst an entire pie dish, it is totally teensy.
Speaking of truths, this was actually my first time baking with sour cherries! I must admit, I’ve been wanting to ever since I spotted them for the first time at the farmer’s market last year. And since summer is nearly over (how is this possible?), I thought it was about time.
Have you guys tried sour cherries? I must admit, they are not nearly as sour as I expected them to be! Either that, or I bought an abnormally sweet batch of them.
Or worse…I’ve dulled my taste buds by eating too many sour gummies over the years and can no longer tell the difference. Yikes!
To bulk up the cherries, I added a combination of both fresh blueberries and blackberries. I love combining different fruits in a crisp because I feel that they work to balance each other out. One fruit contributes sweetness, and another contributes tartness, and so forth. But feel free to substitute in other berries, leave one fruit out, or adjust as you see fit! Raspberries would taste wonderful in this too, and you could easily swap the sour cherries for regular cherries as well.
I chose to sweeten the fruit simply with honey instead of regular sugar. It is not overly detectable in the final dessert, but it definitely helps add another dimension of flavor.
The crumb topping is simply almond meal, flour, oats, brown sugar, a touch of cinnamon, and cold butter. I could eat this stuff by itself.
The beauty of a crisp is that it is incredibly versatile and simple to put together. You can really make it your own, which is exactly why crisps remain to this day one of my very favorite desserts.
Summer isn’t summer without one (or several) of them. Enjoy!
Sour Cherry Crisp with Berries
- 1 quart sour cherries de-stemmed and pitted
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- ⅓ cup honey
- 2 tablespoons tapioca starch
- 1 teaspoon vanilla
- ¼ teaspoon Diamond Crystal kosher salt
- zest of 1 lemon
- ½ cup (50g) almond meal or flour
- ½ cup (60 g) all-purpose flour
- ¼ cup (22 g old-fashioned rolled oats
- 2 tablespoons packed brown sugar
- ¼ teaspoon ground cinnamon
- 2 pinches kosher salt
- 4 tablespoons (2 oz; 60 g) cold unsalted butter
- Preheat the oven to 375°F (190°C) with a rack in the center position. Lightly butter and set aside an oven-safe pie dish, roughly 9-inches in diameter.
- Prepare Filling: Combine the pitted cherries, blueberries, and blackberries in a bowl. Add the honey, tapioca, vanilla, salt, and lemon zest and stir the mixture together gently until all the ingredients are evenly distributed. Place the fruit mixture in the pie dish and spread evenly into a thick layer.
- Prepare Crisp Topping: In a separate bowl, whisk together the almond meal, all-purpose flour, rolled oats, cinnamon, and salt. Cut the butter into 1/2-inch cubes and using your fingers, distribute it into the dry ingredients. Use your fingers to press the mixture together until clumps and crumbs form.
- Sprinkle and cover the fruit evenly with the crumb mixture. Bake for 30 to 40 minutes, or until top is golden brown and fruit is bubbling slightly. If needed, place the pie dish on a baking sheet to catch any drippings. Allow to cool for 10 to 15 minutes on a rack before serving. Best served warm with vanilla ice cream.
Tips for Success:
- Leftover crisp can be covered and refrigerated and covered in the fridge for 3 to 4 days. Warm for serving.
53 Comments on “Sour Cherry Crisp with Berries”
This is delicious. I was worried due to the minimal ingredients because I’ve had those come out somewhat tasteless to the past. But this was great. I used tart cherries and blackberries from a previous season that I had frozen and then thawed under some warm water for this along with fresh blueberries. I can’t imagine how much better it would be with all fresh and am looking forward to making again.
Thank you for these lovely and tasty recipes
I made it twice already, one for the new family who moved in the neighbour
second time for my friends.
We both love it!!!!
Delicious. Did however require more tapioca as my cherries were very juicy. Swapped out rye flour for regular flour – made it nutty – would recommend!
I just came home with this week’s CSA farm share with (amongst other things) 10 pounds of organic sour cherries, a quart of organic blueberries, and a pint of organic black raspberries. I looked up a recipe and decided on yours!
We will be having this delicious sounding/looking crisp after dinner for sure.
Question: recipe says preheat oven to 375, but bake at 350…
Which do you suggest?
Yikes! That’s a typo – thank you for catching that! It’s been a long time since I posted that recipe, but I love it. It should be baked at 375 degrees Fahrenheit. I’ll update the recipe now! Thanks Dana! Hope you like it.
Thank you SO much for your fast reply on an older post Laura! It is appreciated! 375 it is:)
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What is the best replacement for the almond meal? I want to make this but there is someone with an allergy to almonds.
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My gosh this is a gorgeous crisp and such an amazing recipe!
Thanks so much Russell!
I love baking with sour cherries, but I only found them once this year and I live in the freaking cherry capital of the world!
Your combination of fruits and that crumb topping sound irresistible!
Oh my gosh!! That is too funny–and kinda sad at the same time. I RARELY see sour cherries around DC too, I was lucky to find these! 🙂 Thanks Laura!
In all of my massive cherry consumption this year, I actually did NOTHING with sour cherries! They are so hard to find here. If I do spot them, I’ll definitely be throwing them in this crisp!
I found some that were ironically grown in upstate NY (not Michigan, which is what I sort of expected). I couldn’t resist making a recipe with them! 🙂
Fruit crisps are my favorite type of desserts…this looks amazing. I’m loving cherries so much right now.
Me too–both about cherries and crisps. Two of my absolute favorites. Thanks Aggie!
where is the brown sugar in the recipe? just wondering! 🙂 i’d love to make this!!
Eek! Thank you for catching that–it is in the crumble topping. Going to fix the recipe right now! Thanks!
LOVE when I see sour cherries in dessert (or breakfast, haha!). Such a fun and rustic treat!
Thanks so much Meghan!
I like your line of thinking that this could be considered breakfast, I tend to do that whenever I make a fruit dessert. This totally qualifies!
Glad you agree! ;( Thanks Crystal!
Crisps can definitely pass for breakfast, ice cream included! Interesting use of tapioca – why don’t you use flour or cornstarch?
I have a personal preference for tapioca because I prefer the way it cooks out, but you could definitely use cornstarch or sprinkle some flour if you don’t have any on hand! Hope this helps! 🙂
I’m a slave to crisps. They’re my absolute favorite and this one is beautiful!! I’ve got total sour cherry envy – I’ve never seen them at the market down here in Austin. And 4 tbsp of butter? Psh, that’s what I call health food 😉
I rarely, if ever, see them around here either! That’s why I snagged them up immediately 😉 Thanks Katie–health food, it is!
Yummo! I love all things cherry. I love your beautiful photographs as well.
Thanks so much Jen! 🙂
I agree with everyone – definitely breakfast! And what a delicious looking one – your pictures are GORGEOUS! I love baking with sour cherries – such a nice subtle tang.
Thank you so much Nora, that means a lot!
Four tablespoons is absolutely a teensy amount! 😉 Doesn’t matter though because I would eat this with a truck load of butter as well. Looks to die for.
Hahah! Thanks Nicole!
Ugh your photos are making my stomach grumble! Delicious looking, and I’m 100% sure it could totally be breakfast food… including the ice cream, of course, right?
SORRY! 🙂 Ice cream for breakfast. I could definitely go for that.
Beautiful photos Laura. And yes, all those sour patch kids have probably ruined your taste buds:)
Ohhh, this looks beyond amazing!! I’ve been freezing all sorts of fruit in an effort to immortalize summer, so I’ve already got all the ingredients on hand to make this…can’t wait! That crumble topping looks downright scrumptious.
That is such a great idea! I need to do this–if only I had a larger freezer 🙁
Lets just replace the ice cream with greek yogurt and call is good for breakfast. I’m totally down. Yum! And beautiful photos, Laura!
Brilliant idea!!! 🙂
I’ll never say no to a crisp! This looks beautiful!
Me either! Thanks friend!
I love this! Sour cherries bake up so beautifully and with so much flavor!
I loved the sour cherries! Need to get my hand on more of them. Thanks Naomi!
Laura, this TOTALLY qualifies as breakfast (and I sure wish my oatmeal was this delicious…) Even though I live in Michigan–land of the sour cherry–I have yet to eat, much less bake, them. Can’t wait to get my hands on some to make this!
Thank YOU for giving me an excuse! Also–the topping does include oats, so. its kinda-sorta oatmeal-esque. Right?! 🙂 You have to try them!!
Fruit crisp = Breakfast!! Just swap the ice cream for yogurt and it’s totally balanced! 🙂
Such a gorgeous crips, Laura! I have yet to bake with sour cherries, but now I am dying to!
YES! I knew I liked you 😉
I love crisps like this – they are the perfect summer dessert! I posted about a berry-cherry crisp studded with candied ginger earlier this summer and I have to say, I haven’t been able to stop with the cherries since making that. I’ve never tried sour cherries before, but you may have just convinced me! I LOVE that final picture with the slightly melty vanilla ice cream. YUM. Looks so good.
Oooh yum! Candied ginger in crisps and pies is the BEST. Thanks so much Molly!
Mmm this looks so good! I love the sour cherry flavour – so yummy for a crisp 🙂
Me too! Thanks Katrina!