Apple Cherry Crisp

A bowl of cherry apple crisp topped with vanilla ice cream.

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It's apple season and this Apple Cherry Crisp is the perfect fall dessert! Overall on the healthier side, baked with cozy cinnamon, frozen cherries, and a sweet almond oat topping, it's absolutely delicious with vanilla ice cream!

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 455kcal

Author: Meryl Downing

Ingredients

For the Filling

4 apples (4 to 5 cups thinly sliced)
1 Tablespoon lemon juice
1 cup frozen cherries roughly chopped in half
2 Tablespoons cornstarch
2 Tablespoons honey
1 teaspoon cinnamon

For the Topping

1½ cups rolled oats
½ cup almond flour
½ cup sliced almonds
¼ cup brown sugar
½ cup butter melted

Instructions

Preheat oven to 375℉. Use some of the ½ cup of butter to grease a medium sized baking dish.
Wash apples, cut down through each apple next to the core, making 4 cuts all the way around, to remove the core. Thinly slice the apples, no need to peel. Add them to a large mixing bowl and toss with lemon juice.
Add all ingredients for the filling to the apples and toss well with a spoon or your hands. Pour into the prepared baking dish.
In the same bowl, mix all ingredients for the topping. Spread the topping evenly over the filling in the dish. Let a bit of the filling peek out here and there and around the edges.
Bake for 40 minutes. Serve warm with vanilla ice cream.

Notes

Apples - Any variety of apples are fine for this dish, use what you like to eat fresh! I used 4 medium sized Honey Crisp apples.
Cherries - Frozen or fresh cherries are fine, make sure the pits are removed. Run your knife through frozen cherries to roughly chop them in half. Fresh or frozen blueberries or raspberries could be substituted.
Honey can be substituted with white or brown sugar.
Almond flour can be substitute with regular flour.
Sliced almonds could be substituted with chopped pecans or walnuts.
Use any sized baking dish or cast iron skillet that will fit the apple filling mixture. Or separate between 2 small dishes and freeze one crisp for later, baked or unbaked. Thaw overnight in the fridge, and either bake as instructed or rewarm in the oven.

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