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



4.99 from 78 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



  • 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
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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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  1. 5 stars
    I was out of instant oats except for my mable/brown sugar instant oatmeal packages. I used those and was very pleased with the outcome. Best crisp recipe ever.

  2. 5 stars
    I have been looking for a good recipe for cherry crisp forever. I saw the wonderful reviews and tried it. It is absolutely so good! I ate the whole thing in 3 days! I’m making it again now.

  3. 5 stars
    Made this last night and have to say it’s the best crumble topping I’ve had, so buttery, crispy, not overly sweet. I bulked up the cherry pie filling with fresh cherries, and topped with vanilla ice cream…hugely pleasing!! (Can’t wait to have some more for breakfast!)

  4. 5 stars
    Just made this tonight, followed exact recipe just doubled it, and used glass baking dish 9×13 for 25 min at •350 F


    Let sit for 2 hours and was perfect temp served over French vanilla ice cream and I’m in heaven ❤

  5. 5 stars
    I mixed in 3/4 of a teaspoon of pure Almond extract into the cherry mixture. I love the almond flavor with cherry. And I added 1/8 C. of thin sliced almonds to the dry topping ingredients. Cherry-Almond Crisp, yum!!!

  6. 5 stars
    This is the BEST cherry anything recipe I’ve ever had! Wonderful. I did add 1 T of lemon juice. Because I can’t leave a recipe alone. It was soooo good. A real hit in our house.

      1. It shouldn’t be necessary to refrigerate after baking, but is a matter of preference. If you would refrigerate a cherry pie, then you will want to refrigerate this. If you leave a cherry pie on the counter, do the same with this.