Easy Cherry Crisp is a fun and simple dessert that uses canned pie filling!  The quick homemade topping for this crisp is flavorful and comforting!

cherry crisp

Just like my homemade Apple Crisp, this recipe is a staple!  It’s so perfect served warm out of the oven with a big scoop of vanilla ice cream.  I always have everything on hand to make this cherry crisp, including a couple of cans of pie filling.  It’s a quick and easy dessert that’s great for last-minute company, or if you’re just craving something sweet!  Feel free to use your favorite pie filling for this recipe, while cherry is my fave, it’s great with apple or blueberry as well.

How Do You Make A Cherry Crisp?

The steps to this recipe are incredibly simple.  You can start by greasing a large (10-12 inch) cast iron skillet like I used, or use a 9×9 inch square baking dish.

  • Preheat your oven, then pour both cans of pie filling into your prepared pan.
  • Add your butter to a large bowl and microwave just until melted.
  • Add all of your remaining dry ingredients to the bowl, then use a fork to combine until everything is well coated.

cherry crisp topping

Using the melted butter instead of cold butter, as well as instant oats is what keeps this recipe nice and quick.  As you can see in the picture below, the crisp topping will look like coarse crumbs once it’s well mixed.  Next, simply sprinkle the crumble evenly over the pie filling and bake until hot and bubbly!

cherry crisp topping in bowl

Can You Freeze Cherry Crisp?

Yes, you can.  Bake as directed in the recipe card below (you will want to use a 9×9 inch pan not a skillet if you are going to freeze) then allow the crisp to cool completely.  Once cool, cover with a double layer of aluminum foil and freeze for up to 2 months.  Allow the crisp to thaw completely in the refrigerator (about 8-10 hours) and then bake as directed.

cherry crisp with ice cream

Enjoy!

~Nichole

4.99 from 76 votes

Easy Cherry Crisp

Easy Cherry Crisp is a fun and simple dessert that uses canned pie filling!  The quick homemade topping for this crisp is flavorful and comforting!
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Servings 6

Ingredients 

Instructions 

  • Preheat oven to 350 degrees. Grease a 10-12 inch cast iron skillet or 9x9 inch baking dish with butter.
  • Open both cans of pie filling and pour into the prepared pan, spreading out evenly.
  • In a large bowl stir together the oats, flour, brown sugar, cinnamon, baking powder, salt, and butter.
  • Sprinkle the topping evenly over the filling.
  • Place in preheated oven and bake for 15-20 minutes until bubbly and golden.

Additional Info

Course: Dessert
Cuisine: American
Like this? Rate & review this recipe below!

Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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47 Comments

  1. 5 stars
    I have made this recipe with canned blueberries, apples and cherries. They are all quick and easy to make. So delicious.

  2. I’m a CNA at a nursing home in Wisconsin, on the over night shift we prep for the next days meals… they always have something boring like jello or pudding so when I made this they were I don’t know what the correct phrase is but tickled pink!!! Lol… thank u…. It means so much to me just to see them smile…❤️

  3. 5 stars
    We’ve been eating this all day! It is so so good. I made it in a cast iron skillet and used one can of sugar free cherry filling and one regular since there were so many comments about it being too sweet. This was the perfect combo. I added a dash of nutmeg bc I had seen that on other recipes. I did have to bake longer than 20 min but was checking on it every 3-5 minutes after the first 15 minutes. My husband asked me to make again soon. My daughter was on FaceTime and said her mouth was watering! I sent the recipe to all the dessert lovers in my family!

  4. I only had one can of cherry pie filling, so I added a cup of frozen mixed berries. This gave it a nice tartness and balanced the sweetness of the canned pie filling. I’d do that again next time.
    We don’t measure butter in Tablespoons in my country, so I used 75 grams, which was a bit too much. Next time I’m going to try 60 or 65g.
    I loved the method of melting the butter and then adding the rest of the ingredients. So easy!
    This was absolutely delicious, and once I have the butter quantity correct, it will become my go-to fruit crumble recipe. Thank you!

  5. 5 stars
    My husband was wanting a cherry crisp, and because I’m following Salty Marshmallow I came across this recipe. It was very easy to make and tastes fabulous!!!