Dark Cherry Cranberry Crisp with Oat Crumble Topping
A comforting fruit crisp combining sweet-tart dark cherries with tangy cranberries under a golden oat crumble. The filling is thickened on the stovetop with cornstarch and enhanced with warm cinnamon and optional dark rum for depth. Perfect for fall gatherings or winter desserts when you want something homey yet special. The contrast between the jammy fruit filling and crispy oat topping makes this version particularly satisfying.
Ingredients
- 1 15 ounce can dark sweet cherries, pitted
- ½ cup frozen cranberries, whole
- ¼ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon dark rum or lemon juice
- ½ teaspoon cinnamon
- ½ cup rolled oats
- ½ cup brown sugar
- ¼ cup flour
- ¼ teaspoon cinnamon
- ¼ cup butter, softened
Instructions
- 1
Preheat oven to 375 degrees F
- 2
Combine cherries, cranberries, sugar, cornstarch, rum or lemon juice, and cinnamon in medium saucepan
- 3
Cook over medium heat, stirring constantly until thickened and cranberries begin to pop
- 4
Remove filling from heat and set aside
- 5
Mix oats, brown sugar, flour, and cinnamon in medium bowl
- 6
Cut in softened butter with fork until mixture is thoroughly combined
- 7
Pour filling into lightly greased 8x8 inch baking pan and smooth to edges
- 8
Sprinkle topping evenly over filling
- 9
Bake for 25-30 minutes until filling is bubbly and topping is lightly browned
- 10
Serve over vanilla ice cream if desired
Tips
Microwave butter for 30 seconds until mostly melted with a chunk remaining for easier mixing into the crumble topping.
Stir the filling constantly while cooking to prevent cornstarch from clumping and ensure even thickening.
Look for cranberries that pop and filling that bubbles at edges to confirm proper doneness.
Good to Know
Cover and refrigerate up to 3 days. Reheat in 350F oven until warmed through.
Prepare filling and topping separately up to 1 day ahead. Assemble and bake when ready to serve.
Best served warm with vanilla ice cream or whipped cream.
Common Mistakes
Use medium heat to avoid scorching the cornstarch filling
Cut butter into dry ingredients thoroughly to prevent large chunks in topping
Substitutions
Dairy-Free Swaps
General Alternatives
pit and cook longer
FAQ
Can I use fresh cranberries instead of frozen?
Yes, fresh cranberries work perfectly. They may take slightly longer to pop and soften during the stovetop cooking process.
What if I don't have dark rum?
Lemon juice works as a substitute and adds bright acidity. You could also use vanilla extract or omit entirely.
How long will this keep?
Store covered in refrigerator for up to 3 days. Reheat portions in the oven to restore the crispy topping texture.