Cherry Crisp
A quick and easy dessert featuring canned cherry pie filling topped with a buttery oat and brown sugar mixture, perfect for any occasion.
Ingredients
Cherry Filling
- 2 cans (21-ounce) canned cherry pie filling
Crisp Topping
- 1 cup old-fashioned oats (not instant) Quick oats can be used in a pinch.
- 1 cup all-purpose flour For binding; gluten-free 1:1 flour can be used.
- 1 cup packed brown sugar Light or dark both work.
- 1/2 cup chopped pecans Toasted if possible; substitute walnuts or omit for nut-free.
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup salted butter Cut into slices and kept cold.
For Serving
- to taste vanilla ice cream or sweetened whipped cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Position a rack in the center.
- Pour both cans of cherry pie filling into a deep 9-inch pie plate or a 9 x 9 square baking dish and spread into an even layer.
- In a medium bowl combine oats, flour, brown sugar, pecans, cinnamon, and salt. Toss to blend.
- Add the cold, sliced butter. Use a large-tined fork, a pastry cutter, or your clean hands to cut the butter into the dry mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Sprinkle the topping evenly over the cherry filling and gently pat so it covers the surface.
- Place the baking dish on a rimmed baking sheet to catch any overflow.
Baking
- Bake for 25–30 minutes, until the topping is golden brown and the filling is bubbling at the edges. If the top is browning too quickly, loosely tent with foil for the last 5–10 minutes.
- Remove from the oven and cool on a wire rack for about 15 minutes so the filling sets slightly. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.
Notes
Serve warm with toasted pecans and fresh mint leaves for a delightful contrast. Can be made ahead and stored in the refrigerator or frozen for later.