Cherry Cornmeal Crisp

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Juicy cherries bubbling underneath a golden, buttery cornmeal topping.

Hey there!

This Cherry Cornmeal Crisp is the dessert I reach for when I want something warm, fruity, and comforting—but with a little texture twist. The cornmeal in the topping adds a slight crunch and rustic vibe that pairs so well with sweet, juicy cherries. It’s easy, super cozy, and comes together without any fuss. Think of it like pie’s more chill cousin.

🍒 Servings & Time

Servings: 6
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Total Time: About 55 minutes

❤️ Why I Love This Recipe

This crisp brings together all the good stuff: sweet summer cherries, buttery topping, a touch of crunch from cornmeal. The topping isn’t just flour and sugar—it’s got texture and flavor that makes every bite extra satisfying. I’ve made it for brunch, dinner parties, and even eaten leftovers cold from the fridge.

Easy to make, no fancy tools or crusts needed
The cornmeal topping is super flavorful and crisp
Great way to use up fresh cherries
Tastes amazing warm with ice cream or yogurt
Looks rustic and beautiful in the dish

🔬 Why This Recipe Works (Quick Science)

Cornmeal adds texture and toasty flavor to the crisp topping
Butter binds the topping while creating golden, crispy bits
Cornstarch in the cherry filling thickens the juices as it bakes
Baking uncovered allows the topping to fully crisp up

🧠 Meal Plan Ideas

Add to your weekend brunch spread with yogurt and coffee
Serve after a grilled dinner as a sweet finish
Make ahead and reheat for a low-effort dessert during the week
Enjoy cold with a spoon for breakfast (yes, really)

⚠️ Common Mistakes to Avoid

Skipping the cornstarch – your filling will be watery
Not using enough sugar if cherries are extra tart
Overmixing the topping – you want a crumbly texture, not dough
Baking in too shallow of a dish – it could bubble over

🍽 What You’ll Need

For the cherry filling:

4 cups fresh cherries, pitted and halved
⅓ cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
½ tsp vanilla extract

For the cornmeal crisp topping:

¾ cup all-purpose flour
¼ cup yellow cornmeal
½ cup brown sugar
½ tsp cinnamon
¼ tsp salt
6 tbsp unsalted butter, cold and cut into cubes

🧰 Tools You’ll Need

Large mixing bowl
Small mixing bowl
Pastry cutter or fork
9-inch round baking dish
Measuring cups and spoons
Spoon or spatula

🔁 Substitutions & Variations

Cherries: Use frozen (thawed and drained) or a mix of cherries and berries
Cornmeal: Swap for almond flour or quick oats for a different texture
Make it gluten-free: Use a GF flour blend in place of all-purpose
Add-ins: Chopped nuts or shredded coconut in the topping for extra crunch

⏳ Make-Ahead Tips

Mix the cherry filling and topping separately and refrigerate up to 24 hours
Assemble and bake just before serving
Or bake the full crisp, let cool, and reheat in the oven to warm it up

👣 Step-by-Step Instructions

Step 1: Mix cherry filling

In a bowl, toss pitted, halved cherries with sugar, lemon juice, cornstarch, and vanilla until well coated.

halved fresh cherries coated with granulated sugar, cornstarch, lemon juice, and vanilla in a mixing bowl, glossy and juicy texture forming

Step 2: Pour into baking dish

Spoon the cherry mixture into your baking dish, spreading it evenly across the bottom.

cherry filling being spooned into a ceramic baking dish, juicy pieces glistening and evenly spread out

Step 3: Make the crisp topping

In another bowl, combine flour, cornmeal, brown sugar, cinnamon, and salt. Add cold cubed butter and cut it in with a pastry cutter or fork until crumbly.

cornmeal, flour, brown sugar, cinnamon, and cubed cold butter being mixed into a crumbly topping with a pastry cutter, bits of butter still visible

Step 4: Top the cherries

Sprinkle the crumb topping evenly over the cherry filling, covering the surface fully.

crumbly cornmeal topping being sprinkled evenly over cherry filling in the baking dish, mixture slightly mounded and rustic-looking

Step 5: Bake

Bake at 375°F for 35–40 minutes, until the topping is golden and the cherry filling is bubbling around the edges.

cherry cornmeal crisp baking in a ceramic dish, topping turning golden and cherry filling bubbling slightly at the edges,

Step 6: Cool and serve

Let it cool for 10–15 minutes before serving so the filling sets up a bit. Serve warm.

baked cherry cornmeal crisp cooling in a round baking dish, golden topping with visible cherry juices bubbling around edges, spoon resting in dish

🧊 Leftovers & Storage Tips

Store covered in the fridge for up to 4 days
Reheat in the oven at 350°F for 10–15 minutes to crisp it up again
Can be frozen (baked or unbaked) and reheated from frozen

🔢 Exact Macros (Per serving, based on 6)

Calories: 280
Protein: 2g
Fat: 11g
Carbs: 43g
Fiber: 3g
Sugar: 25g

🍦 What to Serve With

Vanilla ice cream (classic!)
Dollop of whipped cream
Spoonful of Greek yogurt for breakfast
Sprinkle of toasted nuts or granola on top

❓ FAQ

Can I use frozen cherries?
Yes! Just thaw and drain them first so the filling isn’t too wet.

What kind of cornmeal should I use?
Regular yellow cornmeal (not corn flour or polenta) works best for texture.

Can I make this in a different dish?
Sure — use an 8×8 baking dish or a deep pie dish.

How do I know it’s done?
The topping should be golden and the fruit bubbling at the edges.

A Little Crunch, A Lotta Cherry Goodness 🍒💛

This Cherry Cornmeal Crisp is just the thing when you want a homey dessert that delivers on flavor and texture. It’s simple, rustic, and lets those cherries shine. If you give it a try, drop a comment and tell me how it went—or how fast it disappeared. 😉