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Cherry Crisp is an easy dessert recipe with canned cherry pie filling and a buttery brown sugar oatmeal crisp topping. Serve this fruit crisp with a scoop of ice cream for an easy and simple dessert.
For more of our family’s favorite cherry dessert recipes be sure and try my Cherry Delight, Sugar Cookie Cherry Cobbler, and Cream Cheese Cherry Pie.
Easy Cherry Crisp Recipe (Cherry Crumble With Cherry Pie Filling)
If you’re looking for a delicious dessert that also happens to be so easy to make – then you have found it! This is the perfect recipe for when you need an easy dessert quickly that is sure to impress anyone!
This easy cherry crisp starts with sweet & juicy cherries, and then topped with a crisp and buttery brown sugar oatmeal crisp topping. This will be a cherry lovers dream dessert!
A scoop of cool & creamy ice cream is the best way to serve a fruit crisp. The cool ice cream just melts into that buttery crisp topping and pairs perfectly with the sweet cherries.
Simple Ingredients Needed
- Cherry Pie Filling : For easy prep use two cans of cherry pie filling. You can use homemade cherry pie filling but make sure it’s equivalent to the two cans (21 oz each) that the recipe calls for.
- Freshly Squeezed Lemon Juice : I prefer the flavor of fresh lemon juice but bottled lemon juice can be used if needed.
- Ground Cinnamon
- Old-Fashioned Oats : These are the regular whole old-fashioned oats and not the quick cooking oats. The quick cook oats can be used but they will lose their texture during the bake time because of they’re smaller size. For the best texture and best crisp taste I recommend using whole oats.
- All-Purpose Flour
- Packed Light Brown Sugar
- Chopped Pecans
- Granulated Sugar
- Salt : I use kosher salt but sea salt is another great salt to use in dessert recipes.
- Butter : I use salted butter but you can also use unsalted butter if that’s your preference.
How To Make Cherry Crisp With Canned Cherry Pie Filling (Printable Recipe Card)
Preheat the oven to 350 degrees F. Spray a 9×13 baking dish with nonstick cooking spray.
In a medium mixing bowl, add the two cans of cherry pie filling, lemon juice, and the ground cinnamon. Stir until well combined. Spread the cherry mixture evenly into the prepared baking dish.
In a separate medium bowl, mix together the old-fashioned oats, flour, light brown sugar, pecans, sugar, ground cinnamon, and salt until thoroughly combined. Add in the melted butter and stir until the mixture is crumbly. Sprinkle the buttery oat mixture over top the cherry filling inside the baking dish.
Bake for 35-40 minutes or until the topping is golden brown and the filling is bubbly. Remove the pan from the oven and let it cool for a few minutes before serving.
Serve the cherry crisp warm with vanilla ice cream or whipped cream.
How To Store Leftover Delicious Cherry Crisp
To store the leftover cherry crisp, let it cool completely at room temperature. Once cooled, cover the baking dish tightly with plastic wrap or a lid, or transfer the crisp to an airtight container. Refrigerate for up to 3-4 days. Reheat individual portions in the microwave before serving with ice cream or whipped cream on top.
Cherry Crisp FAQ’s
How Do I Serve Cherry Crisp?
The best way to serve a fruit crisp is topped with a big scoop of vanilla ice cream. The buttery and sweet crisp topping pairs perfectly with the cool and creamy vanilla ice cream. I prefer using vanilla bean ice cream but any variety of vanilla can be used.
For a lighter option, make some homemade whipped cream or use some from a spray can and serve whipped cream over top the cherry crisp for serving.
Can I Use A Different Canned Pie Filling?
Yes, of course! You can substitute cherry pie filling with peach pie filling, apple, or blueberry pie filling are all delicious options for this easy crisp recipe. Make sure you are still using 2 cans (21 oz each) of canned pie filling.
More Really Good Fruit Crisp Recipes
Easy Cherry Crisp
Ingredients
Cherry Mixture
- 2 cans (21 oz each) cherry pie filling
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon ground cinnamon
Crisp Topping
- 1 cup whole old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/3 cup chopped pecans
- 1/4 cup granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1/2 cup (1 stick) butter melted
Instructions
- Preheat the oven to 350℉. Spray a 9×13 baking dish with nonstick cooking spray.
- In a medium mixing bowl, add the two cans of cherry pie filling, lemon juice, and the ground cinnamon. Stir until well combined. Spread the cherry mixture evenly into the prepared baking dish.2 cans (21 oz each) cherry pie filling, 1 tablespoon freshly squeezed lemon juice, ½ teaspoon ground cinnamon
- In a separate medium bowl, mix together the old-fashioned oats, flour, light brown sugar, pecans, sugar, ground cinnamon, and salt until thoroughly combined.Add in the melted butter and stir until the mixture is crumbly. Sprinkle the buttery oat mixture over top the cherry filling inside the baking dish.1 cup whole old-fashioned oats, 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/3 cup chopped pecans, 1/4 cup granulated sugar, ½ teaspoon ground cinnamon, ½ teaspoon kosher salt, 1/2 cup (1 stick) butter
- Bake for 35-40 minutes or until the topping is golden brown and the filling is bubbly. Remove the pan from the oven and let it cool for a few minutes before serving.
- Serve the cherry crisp warm with vanilla ice cream or whipped cream.
Nutrition
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