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!
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.
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!
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.
Enjoy!
~Nichole
Easy Cherry Crisp
Ingredients
- 2 21 Ounce Cans Cherry Pie Filling
- 1/2 Cup Quick Cooking Rolled Oats
- 1/2 Cup All-Purpose Flour
- 1/2 Cup Packed Brown Sugar
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 5 Tablespoons Butter, Melted
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.
The crisp did not brown in the allotted time in the recipe so I had to put it under the broiler to brown the top. I suppose it just could have been cooked longer. I also added a few shakes of almond flavoring to the topping which I think made it. I’m not really a fan of the gelatinous canned cherries and wonder if the frozen variety might work better.
I made a homemade cherry pie filling that does not have the “gel” consistency, and it was delicious with this topping!
I use the canned cherries in light syrup, not cherry pie filling. I have also used frozen cherries that I cook before I add to the dish.
This was super quick and easy and made a scrumptious finale for our weeknight game night soup and salad dinner. I made ours in a 12-inch iron skillet and served it with Bluebell vanilla ice cream. Nothing could have been better. The combination of warm buttery, cinnamon brown sugar crust and tart cherries with vanilla ice cream even boasted our team’s colors. Too bad we lost, but at least we have leftovers!
How thick should the crumb topping be-I’m using a pre-mix?
Very easy for someone that does not cook or bake!!
Made for my husband he loved it my new go to recipe
Very easy! The pie filling I used had a lot filling vs cherries; so I added about a cup of thawed frozen blueberries to which I had stirred in about 1 tablespoon of sugar. I also baked it a little longer, about 30-35 mins.
I was able to find light cherry pie filling (less sugar and no corn syrup, etc.) and it was just perfect. Everything else I did exactly like the recipe.
Can you substitute fresh rhubarb stead of cherry?
This is perfect. I did have to convert my jarred cherries to pie filling ( no problem). I chose to add a half cup of almond flour to the topping. Not necessary but still good. Served with vanilla ice cream and it was heavenly.
Would an 8×8 pan work? I can’t find a 9in.
Yes it will work fine