Air Fryer Cherry Crisp

Ingredients

• 283 g (10 oz)frozen cherries
• 50 g (¼ cup)sugar
• 12 g (1½ tbsp)cornflour
• 43 g (3 tbsp), meltedbutter
• 25 g (2 tbsp)brown sugar
• 23 g (3 tbsp)plain flour
• 15 g (3 tbsp)oats
• 0.6 g (⅛ tsp)cinnamon

Instructions

1. 1

   Mix the cherries

   In a medium bowl, gently fold the frozen cherries with the sugar and cornflour until coated. Tip the mixture into a 15 cm (6-inch) round baking dish.

2. 2

   Make the topping

   In a small bowl, stir together the melted butter, brown sugar, plain flour and oats until combined. Sprinkle the mixture over the cherries, using your fingers to distribute it.

3. 3

   Air fry the crisp

   Cover the dish with foil and place it in the air fryer basket. Cook at 160°C (320°F) for 20 minutes, then remove the foil and cook for a further 10–15 minutes, until the filling bubbles and the topping is browned and crisp. Leave to cool for at least 10 minutes before serving; the recipe suggests a scoop of vanilla ice cream.

What is cherry crisp?

Cherry crisp is a baked fruit dessert with a loose, crumbly topping rather than a pastry crust. It belongs to the family of American fruit crisps and crumbles, where fruit is cooked beneath a layer that turns golden in the oven.

This version uses the air fryer and makes two servings. Cornflour thickens the cherry juices, while oats give the buttery topping its characteristic crisp, cookie-like texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 3g protein, 80g carbs, 17g fat.

Most of the carbohydrates come from the cherries, sugar, flour and oats; butter supplies most of the fat, and the recipe provides only a modest amount of protein. Serve a portion with plain yoghurt or alongside a meal with a good source of protein to make the overall plate more balanced.

The cherry filling

Frozen cherries: Use them straight from the freezer and coat them evenly with the sugar and cornflour. As they heat, they release juice that the cornflour helps thicken.

Sugar and spice: Sugar sweetens the fruit, while a small amount of cinnamon adds warmth without masking the cherries.

A crisp oat topping

Butter: Melt it before mixing so it coats the flour, oats and brown sugar evenly. The mixture should be easy to scatter over the fruit.

Oats and flour: Flour helps the topping hold together, while oats add texture. Sprinkle it across the surface rather than pressing it into a solid layer.

Cover first, uncover later

Covered cooking: Foil shields the topping while the frozen fruit heats through and starts to soften. Make sure the foil is secured so it cannot lift towards the air fryer’s heating element.

Uncovered finish: Removing the foil for the final 10–15 minutes lets the topping brown and crisp. Look for bubbling fruit around the edges and a golden surface.

Check the dish and timing

Dish size: The recipe calls for a 15 cm (6-inch) round baking dish that fits inside the air fryer basket. Leave enough room around it for air to circulate.

Doneness: Air fryers can vary, so begin checking near the lower end of the uncovered cooking time. If the topping is browned but the fruit is not bubbling, continue cooking briefly and check again.

Rest before serving

Cooling time: Leave the crisp to stand for at least 10 minutes after cooking. The filling is very hot straight from the air fryer and will thicken a little as it rests.

To serve: Spoon it into bowls while still warm. Vanilla ice cream, as suggested in the method, makes a cool contrast to the hot fruit and crisp topping.

Recipe notes & tips

• Keep the cherries frozen when you mix them so they do not release all their juice before cooking.
• Use a baking dish that fits comfortably in the air fryer basket with space around it.
• Scatter the topping evenly so it browns at a similar rate across the surface.
• Secure the foil before cooking and keep it clear of the air fryer’s heating element.
• Let the crisp stand for at least 10 minutes so the filling can settle before serving.

Variations

• Add vanilla: Stir a little vanilla extract into the cherry mixture before baking.
• Use mixed berries: Replace some of the cherries with frozen berries and keep the total fruit amount similar.
• Try a nut topping: Replace part of the oats with chopped almonds or walnuts.
• Change the spice: Use a pinch of ground ginger in place of the cinnamon.
• Serve with yoghurt: Add a spoonful of thick yoghurt instead of ice cream.

Common mistakes to avoid

• Skipping the cornflour: The fruit can stay very runny; coat the cherries evenly before transferring them to the dish.
• Packing down the topping: A dense layer may not crisp evenly; scatter it loosely over the fruit.
• Leaving the foil on: The topping will not brown properly; remove the foil for the final 10–15 minutes.
• Using an oversized dish: The crisp may be too shallow; use the specified 15 cm round dish if it fits your air fryer.
• Serving immediately: The filling will be extremely hot and loose; let it cool for at least 10 minutes.

How to store

Cool completely, cover the dish or transfer leftovers to an airtight container, and refrigerate for up to 3 days. Reheat portions in the air fryer until warmed through; the topping may soften somewhat during storage.

Frequently asked questions