Cherry Apple Crisp

5 from 1 vote

Cherry Apple Crisp is the delicious summery dessert you didn't know you needed in your life. From the sweet and tangy fruit filling to the browned butter oat crisp on top, every scoop is fabulous and bursting with flavor.

Prep Time25

Cook Time45

Total Time1 10

Course: brunch, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 372kcal

Author: Nicole Durham

Cost: Recipe $9.06 / Serving $1.13

Equipment

Ingredients

Fruit Filling

1 pound fresh cherries, pitted and halved, about 2 ½ cups ($2.97)
3 Granny Smith apples, peeled and sliced ¼-inch thick ($2.67)
¼ cup brown sugar, packed ($0.05)
2 tablespoons granulated sugar ($0.03)
2 tablespoons cornstarch ($0.09)
¼ teaspoon ground cinnamon ($0.02)
1 pinch salt ($0.01)
1 tablespoon lemon juice ($0.05)
½ teaspoon vanilla extract ($0.02)

Brown Butter Pecan Crisp Topping

½ cup unsalted butter ($0.99)
⅔ cup all-purpose flour ($0.11)
⅔ cup old-fashioned rolled oats ($0.18)
½ cup pecans, toasted and chopped ($1.73)
⅓ cup brown sugar, packed ($0.06)
2 tablespoons granulated sugar ($0.03)
½ teaspoon ground cinnamon ($0.04)
1 pinch salt ($0.01)

Instructions

Prep. Preheat the oven to 350°F and lightly grease a 9x9-inch baking dish or medium oval baking dish.
Brown the butter. In a small saucepan, melt the butter over medium heat. Cook, stirring constantly, until golden brown bits form and the butter smells nutty, about 4 to 6 minutes. Remove from heat and let cool slightly.
Mix the fruit filling. In a large bowl, combine the cherries, apples, brown sugar, granulated sugar, cornstarch, cinnamon, salt, lemon juice, and vanilla. Toss gently until evenly coated. Spread into the prepared baking dish.
Make the topping. In a medium bowl, stir together the flour, oats, pecans, brown sugar, granulated sugar, cinnamon, and salt. Pour the slightly cooled brown butter over the mixture and stir until clumps form.
Assemble and bake. Sprinkle the topping evenly over the fruit. Bake for 40 to 45 minutes, until the topping is golden and the filling is bubbling.
Cool. Let cool for at least 15 minutes before serving to allow the filling to thicken.

Notes

Nut-free option. Omit pecans and add ¼ cup additional flour and ¼ cup oats.
Make ahead. Assemble and refrigerate unbaked up to 24 hours. Add 5 to 10 minutes to bake time if chilled.
Storage. Refrigerate leftovers, covered, for up to 4 days. Reheat before serving.
Freezing. Freeze baked and cooled crisp tightly wrapped for up to 3 months. Thaw overnight and rewarm.
Serving. Best served warm with vanilla ice cream, whipped cream, or sweetened Greek yogurt.

Nutrition