Double Crust Cherry Crisp - Crisp topping on both the bottom and the top!
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Double Crust Cherry Crisp

Yield: 1 9-inch round crisp
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
No more fighting over the crisp topping! This cherry crisp has the crisp topping on both the bottom AND the top, so every bite is loaded with the good stuff!


For the Cherry Filling:

  • 4 cups sweet cherries — such as Bing, pitted (about 3 1/4 pounds); fresh or frozen and thawed
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

For the Crisp Base and Topping:

  • 1 cup rolled oats
  • 1/3 cup all purpose flour
  • 1/3 whole wheat flour
  • 1/2 cup lightly packed brown sugar — (light or dark)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter — (1 stick) melted
  • Vanilla ice cream, — whipped cream, or yogurt for serving.


  1. Place rack in the center of oven and preheat oven to 375 degrees F. Lightly coat a 9-inch pie dish, 9-inch cake pan, or 11x7-inch baking dish with cooking spray.
  2. Prepare the filling: In a large bowl, gently toss together the cherries, granulated sugar, cornstarch, lemon juice, and vanilla. Let stand while you prepare the crisp base and topping.
  3. Prepare the crisp base and topping: In a medium bowl, stir together the oats, all purpose flour, whole wheat flour, brown sugar, cinnamon and salt. Pour in the melted butter, then stir until the mixture is combined and evenly moistened. Press half of the mixture into the prepared baking dish.
  4. Spread the cherries evenly over the bottom of the baking dish, the sprinkle the remaining crisp mixture over the top. Bake for 35 to 45 minutes, or until the filling is bubbly and topping is golden. Let stand 10 minutes. Serve warm topped with vanilla ice cream, whipped cream, or yogurt.
Course: Dessert
Cuisine: American
Keyword: Double Crust Cherry Crisp, Healthy Dessert Crisp

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