Cherry Cranberry Oat Crisp

by Marla on March 31, 2011 · 65 comments

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Healthy homemade baked crisp with cranberries and cherries.

Cherries and cranberries. Two bright red fruits with spunk. The tartness of cranberry pairs perfectly with the sweetness of bright red cherries. Dressed with an oat crisp topping and heated in the oven magic happens when all the flavors combine.

 Healthy homemade baked crisp with cranberries and cherries.

Cranberries are my favorite fruit when fall hits, but they are not forgotten the rest of the year. Even though cherries are a summer fruit, I had to buy some when I saw them the other day at the market. I had fun combining two of my favorite fruits in this crisp.

Healthy homemade baked crisp with cranberries and cherries.

The simplicity of a crisp makes it fun to prepare and even more fun to eat. Use your favorite seasonal fruits and oats.

Healthy homemade baked crisp with cranberries and cherries.

There is something so fun about tiny little white ramekins. They encourage portion control and they make food look beautiful.

Long stem red roses for a happy Valentine's day

Here are red roses that were given to me by Mr. Fresh for Valentine’s Day. They were very pretty and put a big smile on my face. It is not often that flowers show up as a sweet surprise. It’s about time I showed off these beauties!

Healthy homemade baked crisp with cranberries and cherries.

You can prepare this recipe ahead of time and store it in the fridge for a few days if you need to. We enjoyed these crisps for quite a few days. Re-heat in a warm oven and top with whipped cream or thick greek yogurt before serving.

Healthy homemade baked crisp with cranberries and cherries.

Nuts would also be wonderful in this oat topping. Toasted walnuts, pecans, pistachios, almonds, hazelnuts…..

Healthy homemade baked crisp with cranberries and cherries.

Do you have a favorite crisp recipe? What are your go-to fruits?

Cherry Cranberry Oat Crisp

Makes 4 servings


  • You can use fresh or frozen  fruit in this recipe.
  • The sweetness of your fruit will determine if you need sweetener or not. Sweeten to taste with your favorite natural sweetener. Stevia, honey, maple syrup and sucanat could all work great.
  • I cook my fruit first so I can taste it before it goes in the oven, that way I can better control how much sweetener and spices I want to add.


{Cherry Oat Crisp}

  • 12 ounces Cherries, pitted  and coarsely chopped
  • 4 ounces Cranberries
  • 1/4 teaspoon ground Ginger
  • 2 tablespoons Water
  • 1 teaspoon pure Vanilla Extract
  • optional sweetener: Stevia, a few tablespoons Honey, pure Maple Syrup, Sucanat or Brown Sugar to taste
  • 3 tablespoons unrefined Coconut Oil, melted
  • 1 cup Old Fashioned Rolled Oats
  • 1/2 cup diced unsweetened, unsulphured dried Cherries
  • pinch of Sea Salt
  • Cooking Spray

{Cherry Whipped Cream}

  • 8 ounces Heavy Whipping Cream
  • 3-4 tablespoons unsweetened Cherry Jam
  • optional: natural sweetener to taste

Optional Toppings

  • Add some chopped nuts to the oat topping. Walnuts, pecans & hazelnuts would be great choices.
  • Top your crisp with some coconut flake or chopped crystalized ginger.


Cherry Cranberry Filling: In a medium sauce pan heat cherries, cranberries, water and ginger over medium high heat. When you hear the fruit start to sizzle and cranberries start to pop reduce heat to medium. Stir a few times watching mixture, add more water if needed. Cook about 8 minutes until the fruit is saucy but still a bit lumpy. Take off the heat and add desired sweetener to taste.
Oat Crisp Topping: Combine the oats, coconut oil, salt and dried cherries in a bowl.
Assembly: Preheat oven to 350˚F with the rack in the middle. Spray four 6 ounce oven safe ramekins with cooking spray. Arrange them on a baking sheet. Evenly divide the cherry-cranberry filling among the ramekins. Top with the oat mixture. Bake for about 15-20 minutes until oats are golden brown. Remove from oven, let cool a few minutes. Top with cherry whipped cream.
Cherry Whipped Cream: In a stand mixer whip cream until light and fluffy. Gently fold in cherry jam. Store in refrigerator until ready to use. You will have extra whipped cream. I am sure you can find ways to enjoy it!

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