Name: Coconut Cherry Crisp
Prep time: 15 min
Total time: 55 min
Yield: serves 4 people
Cuisine: Slovenian
Ingredients: 450 g (1 pound) fresh cherries; 50 g (1/4 cup) sugar; 1 tbsp Kirsch or Maraschino liqueur (optional); 2 tbsp lemon juice, freshly squeezed; 2 tbsp cornstarch; 85 ml (1/3 cup) water; 60 g (2/3 cup) desiccated coconut; 1 tbsp sugar; 1 tbsp light brown sugar; 30 g (1/4 cup) all-purpose flour; 20 g (1/4 cup) almond flakes; 1/2 tsp bio lemon zest, freshly grated; 60 g (1/2 stick) cold butter; 4 scoops of best vanilla ice cream

Coconut Cherry Crisp

We have one cherry tree in our garden. It’s been there for more than ten years, but somehow cherries didn’t want to grow. So this year, we decided to give the tree one last chance before getting rid of it and replacing it with a different fruit tree. The cherry tree must have heard us because this year is game-changing. Not only do we have enough cherries to eat directly from the tree, but we also managed to share a bucket with our family AND make desserts. It makes us so happy! So today’s brand new recipe is an ode to our cherry tree. This simple Coconut Cherry Crisp is made in less than an hour, and the combination coconut + cherries is mind-blowingly delicious. It’s sweet, yet slightly tart—just the most beautiful combo. Get your spoons ready, because you will want to dig in immediately.

Simple Coconut Cherry Crisp Recipe

This cherry crisp without the oats is simply divine. Use fresh cherries or substitute with sour cherries.

the cherries are perfectly cooked, juicy and sweet
the coconut crumble is sweet, brittle and crumbly - absolutely fantastic
delicious summer dessert, made in less than an hour
simple recipe, perfect for beginners
kids and adults will love this dessert
serve it with a generous scoop of cold vanilla ice cream

How to make Coconut Cherry Crisp with fresh cherries at home

The preparation is simple and quick. We will only use a deep baking dish, saucepan, and a bowl. This is how we make it:

Pit the cherries and add them to a saucepan with the sugar, cornstarch, lemon, and water. Cook for a few minutes.
In a bowl, make the coconut crisp. It needs to be brittle and crumbly.
Spread the coconut crumble over the cherries in the baking dish.
Place in the preheated oven and bake for 40 minutes.
Serve the Coconut Cherry Crisp warm (or at room temperature) with a scoop vanilla ice cream.

How to store Coconut Cherry Crisp

It's best to serve this easy Coconut Cherry Crisp immediately. We love eating it warm or at room temperature with a scoop of cold vanilla bean ice cream. Store any possible leftovers in a fridge, covered, until the next day.

Try these delicious cherry dessert recipes too

Ingredients

Cherry filling

450 g (1 pound) fresh cherries

50 g (1/4 cup) sugar

1 tbsp Kirsch or Maraschino liqueur (optional)

2 tbsp lemon juice, freshly squeezed

2 tbsp cornstarch

85 ml (1/3 cup) water

coconut crisp

60 g (2/3 cup) desiccated coconut

1 tbsp sugar

1 tbsp light brown sugar

30 g (1/4 cup) all-purpose flour

20 g (1/4 cup) almond flakes

1/2 tsp bio lemon zest, freshly grated

60 g (1/2 stick) cold butter

serve with (optional)

4 scoops of best vanilla ice cream

Tools and equipment

bowl

saucepan

deep baking dish (20 cm x 25 cm or 8-inch x 10-inch)

sheet pan

METHOD

cherry filing

Pit the cherries and add them to the saucepan. Add the sugar, Kirsch (if using), lemon juice, cornstarch, and water. Stir to combine and place over medium-low heat. While stirring regularly cook for about 2 - 3 minutes. Remove from the heat and transfer to a deep baking dish (20 cm x 25 cm or 8-inch x 10-inch). Set aside for 10 minutes for cherries to cool slightly.
coconut crisp

Make the coconut crisp. In a bowl, stir to combine desiccated coconut, sugar, brown sugar, all-purpose flour, almond flakes, and grated lemon zest. Add the cold butter cut in small cubes. Using your fingertips, rub the butter into the flour mixture until there are no lumps or chunks of butter left and the mixture is crumbly.
bake and serve

Spread the coconut crisp with your hands evenly over the cherries in the baking dish. Place the baking dish with the Coconut Cherry Crisp on a sheet pan. Place in the preheated oven on the middle rack. Bake for 40 minutes at 180 °C / 350 °F. Remove the baked Coconut Cherry Crisp from the oven and leave to cool slightly, then serve warm or at room temperature with a generous scoop of vanilla ice cream.

Tip

If you feel like the Coconut Cherry Crisp is browning too quickly on top, then cover it with aluminum foil after 20 minutes of baking.

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Coconut Cherry Crisp