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Mini Cherry Crisps

Sweet bing cherries baked with a delicious crisp topping of oats and sliced almonds make a tasty summer dessert that is so easy to make!

Mini Cherry Crisps

I recently made some homemade cherry pie filling but instead of making a pie, I made these mini cherry crisps instead. They are super easy to make and they made my entire house smell incredible! These little crisps were a perfect Fourth of July dessert and my entire family thought they were so delicious and paired nicely with vanilla ice cream.

Mini Cherry Crisps

How to Make Mini Cherry Crisps

Make the homemade cherry pie filling. Click here for the recipe. Set aside to cool.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Spray 4-6 large or 8 small baking dishes or ramekins with a bit of cooking spray and place them on the prepared baking sheet.

In a bowl, combine the oats, brown sugar, sliced almonds, flour, melted butter, and cinnamon together and mix very well; set aside.

Divide the cooled fruit mixture evenly between the mini baking dishes.

Sprinkle the oat and almond mixture evenly over each dish.

Mini Cherry Crisps

Bake for 30-35 minutes or until the topping is golden brown and the fruit is tender. Allow them to cool for 10 minutes prior to serving as is or with vanilla ice cream. Enjoy!

Mini Cherry Crisps

Mini Cherry Crisps

Mini Cherry Crisps

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Servings: 4 - 8
Author: Pam - For the Love of Cooking

Equipment

Ingredients

  • 4 cups homemade cherry pie filling **Click the link up above for the recipe
  • ¾ cup quick-cooking oats
  • ¼ cup sliced almonds
  • ¼ cup brown sugar
  • ¼ cup flour
  • ¼ cup unsalted butter, melted
  • Pinch of cinnamon

Instructions

  • Make the homemade cherry pie filling. Click here for the recipe. Set aside to cool.
  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Spray 4-6 large or 8 small baking dishes or ramekins with a bit of cooking spray and place them on the prepared baking sheet.
  • Make the topping by, combining the oats, brown sugar, sliced almonds, flour, melted butter, and cinnamon together in a bowl and mix very well; set aside.
  • Divide the cooled fruit mixture evenly between the mini baking dishes.
  • Sprinkle the oat and almond mixture evenly over each dish.
  • Bake for 30-35 minutes or until the topping is golden brown and the fruit is tender.
  • Allow them to cool for 10 minutes prior to serving as is or with vanilla ice cream. Enjoy!
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4 Comments

  1. We love crisps! And like mini versions — portion control, you know. 🙂 Plus, who doesn’t want to say they ate an entire crisp all at one sitting! Anyway, these look great and cherries are so plentiful and good looking at the moment — perfect timing. Thanks!