Cherry Crisp

This Gammie family recipe makes delicious use of the farm’s freshly picked cherries. On another sweet note, this recipe is low in sugar and has no trans fat.

  • 3 pounds fresh cherries, pitted
  • ¼ teaspoon almond extract (optional)
  • ¼ cup cornstarch
  • ¼ cup sugar


  • ¾ cups all-purpose flour
  • ½ cup sugar
  • ½ teaspoon cinnamon
  • ¼ cup brown sugar
  • ⅛ teaspoon salt
  • ½ cup quick-cooking oatmeal
  • ¾ cup very cold unsalted butter, cut into cubes
  • ½ cup slivered almonds

Preheat oven to 350°. Spray a 2-quart, 11×7-inch baking dish with nonstick cooking spray. Pit 3 pounds of fresh cherries. To make the filling, toss the pitted cherries with almond extract, cornstarch, and sugar in a medium mixing bowl until evenly coated. Set aside while you make the topping.

To make the topping, combine flour, sugar, cinnamon, brown sugar, salt, and oatmeal in a medium bowl. Using a pastry blender, cut the butter into the flour mixture until the mixture is crumbly and the butter is the size of small peas. Fold in the almonds. Pour coated cherries in the baking dish and sprinkle top evenly with the oatmeal mixture. Bake in the preheated oven, until the topping is golden and the filling bubbles up in spots, about 55–65 minutes.