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+ servings
Baked Cherry Crisp with a scoop of vanilla ice cream

Cherry Crisp

Cherry Crisp is full of fresh Rainier and Sweet Red Cherries, topped with a coconut almond crisp.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Servings 6 scoops
Calories 333kcal


Cherry Filling

  • 2 ½ cups  (565 g) fresh rainier and sweet cherries pitted and halved
  • Tbsp  honey
  • Tbsp  coconut flour
  • tsp  fresh lemon juice
  • 1 tsp lemon zest

Crisp Toppping

  • 1/2  cup  (50 g) almond flour
  • 1/4  cup  (20 g) flaked coconut
  • ¼ cup  (17.5 g) sliced almonds
  • 2 Tbsp oats
  • Tbsp  honey
  • Tbsp  coconut oil melted and cooled


  • Preheat the oven to 350 F (176 C)
  • In a large bowl, gently stir together the filling ingredients, making sure cherry halves are well coated. Pour into oven safe 6 inch baking dish.
  • Using the same bowl, combine all crisp ingredients until a moist crumble is formed. Sprinkle and spread the crumble on top of the cherry filling.
  • Place dish on a cookie sheet. Bake for 10 minutes and then cover the top loosely with aluminum foil. Return to oven and continue to bake for an additional 20-25 minutes. Crisp is ready when the fruit is bubbling and the topping is golden brown.
  • Serve warm with vanilla ice cream!


Calories: 333kcal