There’s just something so good about a warm fruit crisp, especially when the topping has chocolate in it. This cherry chocolate crisp is a fun twist on the classic dessert, with juicy, sweet cherries bubbling away under a buttery mixture of oats, almonds, cocoa powder, and plenty of chocolate chunks. The topping gets crisp around the edges but stays a little crumbly and soft in the middle—the best combination, if you ask me.
The cherry filling comes together in minutes with a little sugar, cornstarch, lemon juice, vanilla, and almond extract. That almond flavor really brings out the cherries, while the lemon keeps everything from tasting too sweet. I use fresh sweet cherries when I have them, but frozen cherries work just as well. Just thaw and drain them first.
This is the kind of fruit dessert I’d make for a backyard get-together in late summer, a church potluck, or even a Thanksgiving dessert. And you absolutely need to serve it with chocolate ice cream. The ice cream melts into the bubbling cherry filling and chocolatey topping, making every bite taste a little like a chocolate-covered cherry.
Can you use frozen cherries in this cherry chocolate crisp?
Yes. Thaw the cherries completely and drain off the excess liquid before using them so the filling doesn’t become watery.
Can you make cherry chocolate crisp ahead of time?
You can assemble the crisp several hours ahead, cover it, and refrigerate it until you’re ready to bake. Add a few extra minutes to the baking time if needed.
How do you store cherry chocolate crisp?
Cover leftovers and refrigerate them for up to four days. Reheat individual portions in the microwave or warm the entire dish in a 350-degree Fahrenheit oven.
