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!
I recently made 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! This mini cherry crisp recipe was a perfect Fourth of July dessert, and my entire family thought they were so delicious. These mini crisps paired nicely with vanilla ice cream.
Mini Cherry Crisps
Ingredients
- 4 cups homemade cherry pie filling **Click the link 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
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.
Make the topping by combining the oats, brown sugar, sliced almonds, flour, melted butter, and cinnamon 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.
Cool for 10 minutes before serving as is or with vanilla ice cream. Enjoy!
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 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.
- Cool for 10 minutes before serving as is or with vanilla ice cream. Enjoy!
A beautiful summer dessert! I love the mini version.
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!
There is that lovely cherry sauce and it makes this beautiful dessert.
I’m totally obsessed with cherries at the moment. Love that these are individual-sized! Definitely makes them feel more special.