This cherry blueberry crisp is a cosy and sweet family dessert, and perfect for a sweet treat on a lazy weekend. With cherries, blueberries and a simple oat topping, it will definitely satisfy your sweet tooth and is so easy to make. A vegetarian, gluten free (using certified oats) and low histamine recipe.
For this cherry crisp, we use the perfect combination of sweet fruit and oat topping, which has the best crunch. I think it will become a favourite of yours too!
Why you'll love this cherry crisp
- All the cosy vibes. There's something so warming and comforting about a crisp recipe on a winter's day.
- All whole foods. No preservatives or anything hard to pronounce(!) in this crisp, all fruit and pantry staples.
- Easy recipe. Just a couple of steps until that perfect baking aroma is filling your kitchen.
This cherry blueberry crisp uses fruit and pantry staples. You will need:
- Cherries and blueberries - the sweet fruit for that layer of the crisp. You can use fresh or frozen.
- Maple syrup - to add a touch more sweetness.
- Oats - use gluten free if required.
- Butter and brown sugar - to make the oat topping.
- Pumpkin seeds - for a little extra crunch for the oat topping.
Options for fruit
I've made this crisp with both fresh and frozen fruit, and both work wonderfully. If you can get fresh cherries when in season, they will be lovely in this recipe.
Recently though I've switched to using frozen cherries, as in the pics for this recipe. Cherries can be so expensive out of season, and blueberries too. Using frozen fruit is just as juicy and gooey, although you will get a little more liquid at the bottom of the crisp. Personally I really like this and think it complements the crisp topping really well.
Step by step instructions
Making this cherry and blueberry crisp couldn't be easier. It really does take less than ten minutes to put together and the only 'work' is to make the topping.
- Add your fruit to the pan, as in the pic below and drizzle over the maple syrup. Just make sure the fruit is an even layer.
- Make the crisp topping by adding your oats, butter, sugar, pumpkin seeds and cinnamon (if using) to a bowl and then rubbing the butter through the oats so it all combines. I find it best to use my fingers to do this; using a spoon doesn't seem as easy. And yes, it's a tiny bit messy, but this fruity comfort food dessert is well worth it!
- Sprinkle the oat mixture over the fruit in an even layer and pop into the oven. That's it, you're done. Now for the hard part, waiting for it to cook while the smell of baking fills your home.
Recipe tips and notes
- Spread the fruit into an even layer in your baking dish.
- Rub the butter evenly through the oats so you have a slightly sticky mixture.
- Always watch your crisp in the last 5-10 minutes of cook time as it can turn fast, and you don't want a burnt topping!
- The crisp will be quite hot and the berries bubbling when you remove from the oven so be careful not to dive in too quickly and get a burnt tongue!
This recipe can easily made gluten-free for those that have that dietary requirement. Simply use suitable oats that are certified gluten-free, such as the Bob's Red Mill organic old-fashioned gluten-free rolled oats.
I haven't tried it myself, but using a non-dairy butter could also make this a vegan dessert.
A note for my low histamine friends
Cherries rate as 0 on the SIGHI list, but with a note that simply says 'controversial'. I asked on my Instagram and 92% of respondents said they were fine with them, so I hope you are able to tolerate them. Cherries rate as low histamine on other lists. However, always follow the advice of your doctor or dietician.
More desserts to enjoy
These sweet treats will become family favourites in no time!
Cherry blueberry crisp
- Ovenproof dish
For the fruit layer
- 2 cups cherries fresh or frozen
- ½ cup blueberries fresh or frozen
- ¼ cup maple syrup more to taste
- Pre-heat the oven to 180C / 360F.
- In a large oven-proof dish scatter your fruit so that it is an even layer, and then drizzle over the maple syrup.
- Pour the oats, sugar, pumpkin seeds and cinnamon, if using, into a bowl and then 'rub' the butter between your fingers and the oat mixture so that it is all combined.
- Top your fruit with the oat mixture in an even layer, and place in the oven. Bake for 40-45 minutes, checking after about 30 minutes and every 5 minutes thereafter for any signs of burning. It can turn quickly, so keep an eye on it!
- Allow to cool for 5-10 minutes and then serve and enjoy!
- Scatter the fruit in an even layer in your dish.
- Rub the butter well through the oats so they are evenly coated and slightly sticky.
- The crisp will have more fruity liquid at the bottom if you use frozen fruit.
- Adjust the amount of maple syrup to taste - if you have a sweet tooth you may like a little more.
- Cherries score 0, but have 'controversial' next to them.
- Cinnamon, which is optional, scores as 0, but is higher on other histamine lists.