This easy, small batch cherry crisp recipe is packed with fresh cherries and topped with a sweet oatmeal crumble. This recipe makes just enough for two, hearty servings and is quick to pull together for a weeknight dessert.
I recently went to a family BBQ and our cousins made this INSANE cherry pie, which was hands down one of the best pies I’ve ever had. I’m telling you, this thing was stuffed with fresh cherries and had the most beautiful, thick, flaky, butter crust.
I couldn’t tell you when the last time I had a fresh cherry pie was, but clearly this one stuck with me. I really wanted to try re-making it but the last few weeks have been so crazy moving into our new house. I’ve been WAY too busy for pie-making!That’s when I started to think about making a crisp.
When I was a kid, during the summer months when the best fruits are at their peak, my mom would always throw together a crisp for a quick & easy weeknight dessert. Crisps are simplistic but full of flavor. Fresh fruit provides all the sweetness and the crumble on top adds a nice layer of crunch to the softness of all that filling.
The other great thing about this dessert is, the topping is pretty versatile. Add some chopped nuts, slivered almonds, oats, cinnamon…whatever you have in your pantry!
I love small batch recipes
So, since I didn’t have the time to make a full, cherry pie, and its just me and my husband here (we certainly don’t need to eat an entire pie ourselves!), a small batch of Cherry Crisp was just the thing.
I whipped up this dessert on a Tuesday night and it was so fast to make! The longest part of the the process was pitting the cherries by hand, but that can be made even easier if you have a cherry pitter!
TIP: Make sure you wear gloves and an apron while prepping the cherries! Cherry juice is pretty good at staining things, including fingers!
How to make small batch cherry crisp
Once you have your cherries pitted, the rest is super straightforward.
- Pack the cherries into two ramekins.
- In small bowl, mix up the crumble ingredients until combined. Break up into large chunks and scatter them over the tops of the cherries. Then, pop those bad boys into the oven.
- In about 30 minutes, you’ll have magnificent, small batch cherry crisp.
As the crisp bakes up, the sweet cherries burst, creating their own sauce. The crumble topping begins to brown and forms a buttery, soft crunch. It actually tastes just like a cookie. 🙂
Cherry crisp is best served warm out of the oven with a huge dollop of whipped cream (which is pretty much essential, because you’ll need something to mix up with all that cherry sauce!).
Small Batch Cherry Crisp
For the Crisps
- about 3 c whole, fresh cherries
- 1/4 c butter (softened, plus more for the ramekins)
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 pinch of salt
- 2-3 drops vanilla extract
- 1/4 c all purpose flour
- 1/4 c quick oats
For the Whipped Cream
- 1/3 c cold whipping cream
- 2 tbsp powdered sugar
For the Crisps
- Preheat the oven to 400 degrees and butter two ramekins. Place the ramekins on a baking tray lined with foil (in case the crisps bubble over).
- Pit the cherries by using a cherry pitter, or by slicing the fruit in half and removing the pit by hand.
- Place an even amount of pitted cherries into each ramekin.
- In a small bowl, combine the butter, sugars, salt, vanilla, flour and oats. Mix by hand and thoroughly combine.
- Crumble the dough over the tops of the ramekins.
- Bake for about 30 minutes until the crisp is golden brown and the cherries are bubbling.
- Allow the crisps to cool for about 15-20 minutes.
For the Whipped Cream
- Pour the cold whipping cream into a bowl. Beat with a hand mixer until soft peaks form. Add the powdered sugar and beat until stiff.
- Dollop a generous amount on top of each ramekin.