Black Cherry Crisp – Easy Brunch Recipe, Make It Same Day Or Overnight
This black cherry crisp is super easy to make and is perfect for preparing the day before a bridal shower, Sunday brunch, or Christmas or Thanksgiving brunch.
Yes, you can make this the night before and warm it up just before serving.
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Why you should use frozen cherries in this crisp
For this recipe, I recommend frozen over canned or fresh because they tend to hold up in the recipe better. And the texture is a big part of what we are going for in this recipe.
Can I use different berries instead of cherries?
Yes, you can use different berries or a combination too! Here is what we recommend:
- raspberries
- strawberries
- blueberries
Making this black cherry crisp the night before your brunch
If planning to service this at a brunch or other event, you can make the entire recipe, minus whipped cream and ice cream toppings, the night before.
After baking, allow it to cool completely and then refrigerate. Take it out of the fridge and place in the oven to warm about 20 minutes before your event.
Black Cherry Crisp
Course: Recipes, BrunchCuisine: AmericanDifficulty: Easy4
servings20
minutes30
minutes455
kcalCast iron black cherry crisp.
Ingredients
4½ cup frozen black cherries, thawed and chopped
¼ cup honey
½ tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground clove
1 Tbsp fresh thyme leaves
- TOPPINGS
1 cup old-fashioned rolled oats
½ cup almond flour
½ cup pecans, chopped
1/3 cup honey, preferably local
3 Tbsp unsalted butter, melted
1/8 tsp table salt
2 Tbsp melted coconut oil (or olive oil)
Directions
- Place top oven rack in the center position and pre-heat oven to 350°F
- Combine thawed chopped cherries, honey, cinnamon, allspice, cloves, and thyme leaves in a bowl. Toss to combine and set aside
- Combine the topping ingredients in a separate bowl and stir until oats are thoroughly coated and all ingredients are well combined. Set aside
- lightly grease the four 9-oz. oval cast iron baking dishes (or the 10” cast iron skillet) with coconut oil
- Divide the cherry mixture equally among the cast iron mini-servers and spread into an even layer. Divide the topping between the 4 mini-servers, as well, and spread into a thin layer on top
- Place into pre-heated oven and bake for 30 minutes, or until the top is nicely browned and the cherry mixture is nice and bubbly
- Remove from oven and set aside to cool for 5-10 minutes before serving plain or topped with some Greek yogurt, whipped cream, and/or sugar-free ice cream. Garnish with a couple sprigs of fresh thyme, if desired
Notes
- If using a 10” skillet, cover loosely with aluminum foil after 30 minutes and bake for another 10-15 minutes
- Frozen cherries are recommended for this recipe. Thaw the cherries by placing them inside a strainer over a medium sized bowl.
You can keep the liquid for later use. Reduce in a small pan over medium heat add a tablespoon of sugar. Allow it to thicken and drizzle over the crisp. - Serve with either homemade whipped cream vanilla bean ice cream or both.
