Easy Double Chocolate Cherry Crisps
Juicy cherries bake under a cocoa-oat crumble with melty chocolate in every bite. A cozy, small-batch dessert that’s simple and irresistibly fudgy.
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Servings:
Ingredients
Main Ingredients
- 5 cup pitted sweet cherries fresh or thawed frozen
- 0.33 cup granulated sugar
- 2.25 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 0.13 tsp fine salt
- 0.25 cup semisweet chocolate chips for the cherry filling
- 1 cup old-fashioned rolled oats
- 0.75 cup all-purpose flour
- 0.4 cup light brown sugar packed
- 3 tbsp unsweetened cocoa powder
- 0.5 tsp instant espresso powder optional, boosts chocolate flavor
- 5 tbsp unsalted butter, cold and cubed
- 0.25 cup semisweet chocolate chips for the topping
- 0.33 cup chopped pecans optional
- 0.25 tsp fine salt for the topping
Instructions
Preparation Steps
- Heat oven to 350°F. Lightly butter an 8-inch square dish or six 8-ounce ramekins.
- Toss cherries with granulated sugar, cornstarch, lemon juice, vanilla, and a pinch of salt. Fold in 1/4 cup chocolate chips and spread into the dish.
- Combine oats, flour, brown sugar, cocoa, espresso powder, and remaining salt in a bowl.
- Cut in the cold butter with a pastry cutter or fingers until moist clumps form. Stir in remaining chocolate chips and pecans, if using.
- Cover the cherry layer with the crumble, leaving a few gaps for steam. Set the dish on a sheet pan to catch drips.
- Bake until the filling bubbles at the edges and the top looks set and crisp, 32–38 minutes.
- Cool 10–15 minutes to thicken the juices. Serve warm with vanilla ice cream or whipped cream.
Notes
Variation: Swap almond extract for half the vanilla and sprinkle with toasted almonds. To make it gluten-free, use a 1:1 gluten-free flour blend and certified GF oats. Storage: Refrigerate leftovers up to 3 days; reheat at 325°F for 10 minutes to revive the crisp topping.
This recipe is an original creation inspired by classic Easy Double Chocolate Cherry Crisps flavors. All ingredient ratios and instructions are independently developed.