Cherry Crisp
For an over the top dessert make this quick and easy scrumptious Cherry Crisp made with the best oatmeal, brown sugar, cinnamon, and butter topping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: dessert
- Method: bake
- Cuisine: American
Ingredients
Scale
- 2 (21 ounce) cans premium cherry pie filling
- 1 cup old fashioned rolled oats
- ½ cup brown sugar
- ½ cup flour
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter melted
Instructions
- Preheat oven to 375 degrees. Grease a 9×9 inch or equivalent sized baking dish.
- Spoon the cherry pie filling into the prepared baking dish.
- Stir together the rolled oats, brown sugar, flour, salt, and ground cinnamon. Stir in the melted butter until the mixture is crumbly.
- Sprinkle the crisp mixture evenly over the cherries. Bake 25-30 minutes or until the top is golden brown and bubbly.
- Cool for 10-15 minutes before serving.
Notes
- Buy premium cherry pie filling. It is well worth the extra cost.
- This cherry crisp is delicious both warm or cold. If warm top with a scoop of vanilla ice cream. If chilled top with a dollop of fresh whipped cream.
- You can prepare the crisp topping up to 3 months in advance and store in the freezer. If stored loosely (not compact) then you will be able to sprinkle it over the fruit.
- The crisp may also be stored in your refrigerator up to 24 hours in advance.
- Fresh sweet cherries are in season from May to August. If you own a cherry pitter than take full advantage of all that flavor with this homemade cherry pie filling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Wrap the dish tightly with several layers of plastic wrap or place leftovers in a sturdy freezer container and freeze up to 3 months. Defrost in the refrigerator overnight.
Keywords: cherry crisp with pie filling, easy cherry crisp, old fashioned cherry crisp recipe
Find it online: https://www.smalltownwoman.com/cherry-crisp/