Cherry Bourbon Crisp

Desserts Pies & Tarts Recipes

I love, love love cherries.  They are nature’s candy with their sweet yet tart, juicy goodness!  I have to admit I normally just eat them as they are – rarely do I cook with them.  I also love to make these Cherry Margaritas whenever possible, which is often – they’re to die for!  This season, I wanted to try something new.  I knew I didn’t want to make a pie, and I considered ice cream (I have a recipe I want to try, so stay tuned), but I really wanted something quick and easy.  I decided to make a cherry crisp, but I wanted to make it special.  So I decided I would spruce up this classic with a little shot of bourbon.  The bourbon gives it just a little something that makes you say hmm.   Did I mention this dessert is incredibly easy to put together?  You should already have all the ingredients right in your pantry.  I encourage you to grab you up some cherries before the season ends and make this crisp.  You will thank me later!              
Miranda 2





Cherry Bourbon Crisp
Serves 8
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Prep Time
5 min
Prep Time
5 min
  1. 1 1/2 lbs. fresh cherries, stems and seeds removed
  2. 1/4 cup sugar
  3. 1 1/2 tbsp. corn starch
  4. 3 tbsp. Bourbon
  5. For the topping
  6. 1/2 cup all-purpose flour
  7. 1/3 cup brown sugar
  8. 1/3 cup old fashion oats
  9. Pinch of salt
  10. 8 tbsp. (1 stick) unsalted butter, cubed
  1. Preheat your oven to 375 degrees. In a medium sized bowl add the cherries, sugar, corn starch and bourbon. Mix to combine. Set aside.
  2. In a medium sized bowl. Add the flour, brown sugar, oats and a pinch of salt. Whisk to combine. Add the cold butter to the bowl. Using a pastry blender, or your hands, gently work the butter into the dry mixture until it resembles a sandy texture or until there are no more chunks of butter. Set aside.
  3. Pour the cherry mixture into a tart pan or a baking dish that is at least 8x8 in size. Sprinkle the dry mixture over the cherries and bake for 40-45 minutes, until the top is golden brown and the filling is nice and thick. Cool for 5-10 minutes and serve. I served mine with a scoop of homemade vanilla ice cream!
Miranda's Kitchen

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