Small Batch Cherry Crisp | Fork in the Kitchen

Small Batch Cherry Crisp


An easy, small-batch recipe filled with sweet, slightly tart cherries topped with a crumbly, crisp topping made without oats. A summer dream come true!



  • 2 1/2 cups cherries, pitted, halved
  • Half of a lemon, juiced
  • 1 1/2 Tablespoons sugar
  • Dash of cinnamon
  • 6 Tablespoons flour
  • 1/4 cup sugar
  • 1/4 teaspoon kosher salt*
  • 3 Tablespoons butter, cubed


  1. Preheat oven to 375°F. In a mixing bowl, combine cherries, lemon juice, 1 1/2 T sugar, and cinnamon. Set aside.
  2. In another mixing bowl, add flour, sugar, salt, and butter. Using a pie blender, two forks, or your fingers, cut the butter into the dry ingredients until a small crumb forms.
  3. Pour the cherries into a small baker, top with the flour/sugar topping. Bake for 45-50 minutes until top is golden brown and sides are bubbly. Let sit for 10 minutes to settle. Serve warm; excellent with ice cream.


I use a mix of halved and quartered cherries for additional texture. You could leave them whole if you have a cherry pitter and prefer that, too!

If using regular table salt, reduce to 1/8 teaspoon.

  • Category: Dessert
  • Method: Baking

Keywords: easy, summer, for two

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