This Cherry Crisp Recipe is a quick and easy dessert made with pie filling and a crunchy oat topping. Top it with a scoop of ice cream or whipped cream and it's heavenly!
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Why We Love This Cherry Crisp Recipe
- The easiest dessert recipe to make!
- Minimal simple ingredients that are basic pantry staples is all that is needed.
- Such a delicious dessert with a luscious fruit filling and crunchy oat topping.
- Can be served warm, room temp or cold. Whichever you like best!
- A versatile recipe that can be made with different flavors of pie filling.
- It's the perfect summer dessert but thanks to the pie filling it can be made year round.
Cherry Crisp Recipe Ingredients
- Cherry Pie Filling
- Old Fashioned Oats or Rolled Oats
- Brown Sugar
- Unbleached All Purpose Flour
- Salted Butter
- Salt
Substitution Suggestions:
- Cherry Pie Filling: You can use any flavor of pie filling. Apple, peach, strawberry or blueberry would all be delicious. Use your favorite fruit filling!
- Oats: For crisp toppings I use old fashioned oats or otherwise called rolled oats. You could use instant oats or quick oats but the texture of the crisp topping will be different. The rolled oats create the best texture.
- All Purpose Flour: White whole wheat flour or whole wheat flour can be used. You can also use a half and half blend of flours.
- Salted Butter: You can use unsalted butter. I suggest adding a little bigger pinch of salt to the topping mix.
- Variations: If you like you can add some chopped nuts, about ½ cup, to the oat topping. Chop the nuts rather small and stir them into the oat topping once it has been mixed together. Pecans, walnuts or almonds are all great options.
This easy cherry crisp recipe is such a simple dessert to make with the perfect balance between the juicy fruit filling and crisp crumbly topping. The perfect recipe for all the cherry lovers!
How to Make Cherry Pie Filling Crisp
- First, preheat oven to 350°F and gather all your ingredients, bowls and utensils.
- In a 9x9, 11x7 or 2 quart baking dish add the pie filling and spread it into an even layer.
- Next, in a large bowl combine: old fashioned oats, brown sugar, all purpose flour and pinch salt.
- Then cut the softened butter into oat mixture with a fork or pastry blender until it resembles large course crumbs.
- Now sprinkle the oat mixture on top of the cherry filling.
- Bake in preheated oven for 30-35 minutes until filling is bubbly and the crisp topping is golden brown.
- Let cool 10 minutes before serving.
- Serve warm, room temp or cold with ice cream or whipped cream. The best way to serve it is with a big scoop of vanilla ice cream!
Crumble, Cobbler, Crisp and Brown Betty Knowledge Tip
Ever wonder what the difference between all these desserts are? The biggest difference between them all is the toppings. Let me break it down for you.
- Crumble: A crumble topping has a dense and crispy topping made from flour, sugar and butter and without oats.
- Cobbler: Cobblers have a biscuit or cake topping baked over or under the fruit.
- Crisp: Fruit crisp toppings are like a streusel typically made with oats, flour, sugar and butter. Some will have nuts as well.
- Brown Betty: A brown betty has a crumb mixture without oats and is usually layered throughout the fruit before baking.
I love fruit crisps. They are one of my many favorite desserts! Here are some other recipes that are absolutely divine!
Storing Cherry Crisp
Storing: The cherry crisp will be ok left out at room temperature tightly covered with plastic wrap or aluminum foil for up to 2 days. After that store any leftover cherry crisp tightly covered in the fridge. It will last another 2-3 days in the fridge. The topping will get a little soft, but it will still taste delicious!
Reheating: To keep the topping crunchy, reheat the leftover crisp in a 350°F oven for 10-15 minutes or until warmed through. Remember you are only warming it through not cooking it again. If you are not worried about the topping staying crispy, you can reheat the crisp in the microwave too or eat it cold.
Tips for Cherry Pie Filling Crisp
- Make the crisp ahead of time. Prepare the cherry crisp, then cover and store in the fridge for up to 4 days. When ready to bake remove crisp from fridge and let come to room temperature while oven preheats. Then bake following recipe instructions.
- Use room temperature or softened butter when making the crisp topping. It helps create a crispier oat topping.
- For a little more crunch in your crisp topping you can add ½ cup of toasted chopped pecans, walnuts, or almonds.
- You can make the crisp in 4-6 ramekins for large individual servings.
- For an extra depth of flavor, you can toast your oats before making the crisp topping. Spread out oats on a rimmed baking sheet and bake at 300°F for 10 minutes stirring them half way. Let them cool before making topping.
FAQs
A cherry crumble has a more dense and crispy topping made from flour, sugar and butter and without oats while cherry crisp typically has oats in the crunchy topping.
Yes! Prepare the dessert, cover and store in the fridge for no more than 4 days. When ready to bake, remove crisp from fridge and let it come to room temp while the oven preheats. Then follow the directions for baking.
The cherry crisp will be ok left out at room temperature tightly covered with plastic wrap or aluminum foil for up to 2 days. After that, store it tightly covered in the fridge for 2-3 days.
Bake the crisp until it is golden brown and crispy. Before storing any leftover crisp, make sure it is completely cooled before covering. To keep the topping crisp when reheating use the oven and reheat at 350°F for about 15 minutes.
More Fruit Desserts:
- Apple Crisp Pie
- Cranberry Bars
- Strawberry Crumble
- Apple Pie Bars
- Lemon Bars
- Strawberry Cheesecake Brownies
- Rhubarb Custard Bars
- Peach Cobbler
- Strawberry Shortcake Icebox Cake
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Cherry Crisp Recipe
Ingredients
- 42 ounces cherry pie filling, two 21 oz cans
- ½ cup old fashioned oats
- ½ cup brown sugar
- ½ cup all purpose flour
- ¼ cup salted butter, softened
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350°F.
- In a 9x9, 11x7 or 2 quart baking dish add the pie filling and spread it into an even layer.
- In a large mixing bowl combine: old fashioned oats, brown sugar, all purpose flour and salt.
- Cut the softened butter into oat mixture with a fork or pastry blender until it resembles large course crumbs.
- Sprinkle the oat mixture on top of the pie filling.
- Bake in preheated oven for 30-35 minutes until filling is bubbly and the crisp topping is golden brown.
- Let cool 10 minutes before serving. Serve warm, room temp or cold with ice cream or whipped cream.
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