Paula Deen Sweet Black Cherry Crisp

Paula Deen sweet black cherry crisp turns frozen cherries, oats and sliced almonds into a bubbly, crunchy-topped dessert in 40 minutes. It's an easy cherry dessert for potluck, cookout or church supper, and it's a simple make-ahead dessert that feeds a big crowd of twenty.

Thaw the cherries completely before tossing them with the sugar and flour, because the flour needs to coat the fruit to thicken the juices. Skip that and you get a watery pan that turns the topping soft.

Cutting the butter into the oats with a pastry blender gives the topping real crumbly clusters that brown evenly. The sliced almonds toast right on top as it bakes, and the 15 minute rest lets the cherry juices settle, so you can scoop clean portions.

Paula Deen Sweet Black Cherry Crisp

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

20

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

150

kcal

A thick layer of cherries bakes under a buttery oat and almond crumble until the juices bubble up around the edges. Once it rests, the filling turns jammy and the topping stays crisp enough to hold a spoonful of whipped cream.

Ingredients

• 1/2 cup granulated sugar
  

• 1/4 cup, plus 3 tablespoons all purpose flour
  

• 6 cups pitted thawed frozen cherries
  

• 1 cup quick cooking oats
  

• 1/2 cup firmly packed brown sugar
  

• 1/4 cup softened Butter
  

• 1/2 cup Sliced almonds
  

Directions

• Prep the pan: Preheat the oven to 350°F and lightly grease a 13 by 9-inch baking pan. That way the oven is ready as soon as the crisp is assembled.
• Coat the cherries: Combine 1/2 cup granulated sugar and 3 tablespoons flour in a large bowl. Add 6 cups pitted thawed cherries and toss gently to coat, then spoon the mixture into the prepared pan.
• Mix the topping: Combine 1 cup quick cooking oats, 1/2 cup brown sugar and the remaining 1/4 cup flour in a medium bowl. Cut in 1/4 cup softened butter with a pastry blender until the mixture is crumbly.
• Add the almonds: Stir in 1/2 cup sliced almonds. Then sprinkle the topping evenly over the cherry mixture.
• Bake the crisp: Bake for about 30 minutes, until the filling is hot and bubbly. The topping should be golden brown by then.
• Rest and serve: Let the crisp stand for 15 minutes before serving. That short rest lets the juices thicken, so each scoop holds together.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Spring Chef dough blender (pastry cutter), Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh cherries instead of frozen?

Yes, pit about 6 cups of fresh cherries and use them the same way. Fresh ones hold less juice than thawed frozen ones, so the filling may come out a little thicker.

Do I need to thaw the frozen cherries first?

Paula's recipe calls for thawed cherries, and that matters for even baking. Frozen cherries release a lot of ice water in the oven, which can leave the filling soupy and the topping soft.

How do I store leftover cherry crisp?

Cover the pan and keep it in the fridge for a few days. Reheat portions in a warm oven so the topping crisps back up, since the microwave makes it soft.

Can I make this ahead for a party?

You can bake it earlier in the day and rewarm it in a 350°F oven just before serving. It also holds well at room temperature on a potluck table for a short while.

What can I use if I don't have quick cooking oats?

Old-fashioned rolled oats work too, though the topping will be a bit chewier and less tender. Avoid steel-cut oats, because they stay hard in the short bake time.