Flavorful browned butter and toasty almonds transform this luscious blueberry cherry crisp into an incredible dessert. Serve with plenty of vanilla ice cream for the perfect summer treat.
Introducing your game plan for all those summer cherries. Otherwise known as the GEMS of summer.
Honestly, the word gem seems fitting for this blueberry cherry crisp. Especially since browned butter, streusel, and ice cream are also making an appearance.
Now that’s just a pan of pure summer GOLD down there, isn’t it?? >>
Fruit crisps for me will always and forever just be the epitome of summer desserts, anyone else??
It’s just not really summer if you don’t have big bowls on standby of juicy summer fruit covered in piles of buttery streusel with a big scoop of creamy ice cream melting on top into it.
This crisp really captures all the best parts of summer indulgence. Juicy cherries. Sweet bursting blueberries. A deeply flavorful browned butter oatmeal almond streusel…..
It.is.insanity. ??
Let’s walk through the prep list for this blueberry cherry crisp! >
Blueberry cherry filling is the first order of business. I would highly recommend investing in a cherry pitter because it will make the cherry prep go MUCH faster.
We’re putting a heaping 3 cups pitted fresh cherries and 2 cups blueberries in the fruit filling. No cooking the filling here either! Just toss the fruit with a little sugar, cornstarch, and lemon juice then lay it in the bottom of your baking dish.
Browned butter almond topping. You’re going to start with browning your butter by melting it over medium heat swirling it occasionally until a deep golden brown. This should take 3-5 minutes total.
It’s streusel business as usual from there. Old fashioned rolled oats, flour, sliced almonds, a little coconut sugar (or brown sugar), a couple spices, a pinch of salt, and your melted browned butter.
You will have a LOT of streusel and you may think it’s too much, but trust me: we’re using ALL of this good stuff and piling it heavy over our fruit filling.
You’ll know your crisp is done baking when the streusel topping is golden-brown and the fruit filling is bubbly and bursting. There’s just no better sight than that, folks. ??
It’s so hard to wait, but do try to let your crisp cool 10-15 minutes before digging in while it’s still warm.
Also please remember to use your biggest dessert bowls so you have room for multiple scoops of this crisp + multiple scoops of vanilla ice cream. ♥
Ahhhh is there any better sight than those melty ice cream pools around your juicy fruit and ALL the streusel? I really don’t think there is.
More summer dessert classics that you need to try next! ♥
Browned Butter Almond Blueberry Cherry Crisp
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Ingredients
Blueberry Cherry Filling
- 3 cups fresh black cherries, pitted and halved
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice
Browned Butter Almond Topping
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup sliced almonds
- 1/2 cup coconut sugar (or brown sugar)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 6 tablespoons butter, melted over medium heat until a deep golden brown
- Ice cream or whipped cream for serving
Instructions
Blueberry Cherry Filling
- Preheat oven to 350F. In a medium bowl, toss cherries, blueberries, sugar, cornstarch, and lemon juice until combined. Spread into the bottom of a greased 9x13 baking pan.
Browned Butter Almond Topping
- In a medium bowl, combine oats, flour, almonds, sugar, cinnamon, nutmeg, and salt. Toss browned butter into topping until mixture is crumbly.
- Sprinkle topping over fruit filling. Bake crisp at 350F 25-30 minutes until filling is bubbly and topping is golden brown.
- Cool crisp on a cooling rack 10 minutes then serve warm with vanilla ice cream or whipped cream. Enjoy!
Karan says
Well, it REALLY sounded great but I followed the recipe to the letter but cannot tolerate corn. I usually sub arrowroot for cornstarch. Not only is the filling like soup but the topping remains crumbly. Flavor is great but what a disappointing holiday dish….but I am the dummy who tried a new recipe rather than making what I know on a holiday…there is THAT.
Sarah says
…you say you followed the recipe to the letter but you also say that you used arrowroot powder? This is not a direct substitute for cornstarch so that would likely be the reason why this recipe did not work for you.