Cherry Almond Maple Crisp

There are two kinds of people in the world: those who will eat anything cherry-shaped and those who haven’t discovered a warm maple-sweet crisp topped with toasted almonds. If you like fruit that behaves like dessert and a topping that crumbles satisfyingly under a spoon, this is your chemistry experiment that results in pure joy — and minimal cleanup.

Why This Recipe Is Awesome

This cherry almond maple crisp works because it balances three very happy things: bright, slightly tart cherries; warm, nutty maple flavor; and a crunchy oat-and-almond topping that doesn’t pretend to be fancy. The maple syrup keeps the filling glossy and singes into little caramel pockets around the edges, while almond extract whispers “back off, vanilla” in the best possible way. It’s forgiving — you can mess with ratios, swap a nut, or use frozen fruit — and it still comes out delicious. Translation: you get bakery vibes without wearing a chef’s hat or doing anything dramatic.

Ingredients You’ll Need

• 5 cups pitted cherries (about 1.25 lb fresh or 1 lb frozen, thawed and drained)
• 3 tbsp pure maple syrup (light or amber — don’t overthink it)
• 2 tbsp granulated sugar (optional, depending on cherry sweetness)
• 1½ tbsp cornstarch (or 2 tbsp tapioca starch)
• 1 tsp fresh lemon juice
• ¼ tsp almond extract (tiny but mighty)
• Pinch of salt
• 1 cup old-fashioned rolled oats
• ¾ cup all-purpose flour (or ¾ cup gluten-free 1:1 blend)
• ½ cup light brown sugar, packed
• ½ cup sliced almonds (plus 2 tbsp for sprinkling)
• ¾ tsp ground cinnamon
• Pinch of nutmeg (optional)
• 6 tbsp unsalted butter, cold and cubed (or 6 tbsp coconut oil for vegan)
• Vanilla ice cream or whipped cream, for serving (optional but socially required)

Step-by-Step Instructions

1. Step 1

   Preheat the oven to 375°F (190°C). Toss the cherries in a large bowl with maple syrup, sugar if using, cornstarch, lemon juice, almond extract, and a pinch of salt until everything looks glossy and evenly coated. Let that sit for 5–10 minutes while you make the topping — the cornstarch starts doing its magic right away, and you’ll avoid a runny mess in the oven.

2. Step 2

   Make the topping by combining oats, flour, brown sugar, sliced almonds, cinnamon, nutmeg, and another pinch of salt in a bowl. Add the cold cubed butter and use your fingers, a pastry cutter, or two forks to rub it into the dry mix until it resembles chunky sand with pea-sized butter bits. Spread the cherry mixture into an 8×8-inch or similar baking dish, scatter the topping evenly (add the extra sliced almonds on top for drama), and bake for 35–45 minutes until the filling is bubbling and the topping is golden. Let it rest 10–15 minutes before serving so the filling sets — then liberally dunk with ice cream if you enjoy calories with benefits.

Common Mistakes to Avoid

Putting frozen cherries into the dish without draining them first is the classic soggy-top crime; thaw and drain (or toss with a little extra cornstarch) to avoid it. Overworking the topping until it’s powder will make it dry and brick-like — keep some texture. Skimping on the resting time post-bake gives you a soupy spoonful; let it cool or it will mock you by sliding off the spoon. Also, don’t skip the cornstarch unless you like cherry juice puddles in your serving dish.

Alternatives & Substitutions

If you don’t have almonds, use chopped pecans or walnuts — they play nice and add more rustic crunch. For gluten-free, swap the flour for a cup-for-cup GF blend and confirm oats are certified gluten-free. Want vegan? Use coconut oil or vegan butter and skip the ice cream or use a plant-based version. No maple? Honey or agave works but the flavor changes; maple is worth seeking out for that toasted, woodsy note. Personal take: almond extract is small but essential here — vanilla is fine, but almond makes it sing.

FAQ

Question 1?

Can I use frozen cherries? Yes — thaw them, drain off any excess liquid, and pat them a little if they’re very wet. Toss with an extra half tablespoon of cornstarch if they seem especially juicy. You might need 5–10 more minutes in the oven compared to fresh.

Question 2?

Can I assemble this ahead of time? Totally. Assemble in the dish, cover, and refrigerate up to 24 hours; add a few minutes to bake time. You can also freeze it raw — wrap tightly and bake from frozen, adding about 15–25 minutes. Baked leftovers reheat nicely in a 325°F oven until warm and bubbly.

Question 3?

Can I cut down on sugar? Yes, cherries bring a lot of natural sweetness. Reduce the granulated and brown sugar by half if you prefer less sweet. Keep the maple syrup in the filling for flavor depth, or swap for a lighter drizzle if you must. Taste before topping if your cherries are super sweet.

Final Thoughts

This cherry almond maple crisp is the kind of dessert that makes you feel like you have your life together even if the rest of the kitchen is chaos. It’s fast enough for a weeknight rescue and charming enough for guests who will assume you’re more skilled than you are. Make it slightly ahead, top it with something cold and creamy, and enjoy the sound of forks hitting crunchy topping. Go on — treat yourself, but don’t forget to save a spoonful for later.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.