Easy Cherry Crisp

Easy Cherry Crisp

Easy Cherry Crisp is a quick and delicious semi-homemade dessert to make any day of the week that is delicious enough for company.  A delicious brown sugar, oat and pecan topping over cherry pie filling and just a touch of cinnamon for a tasty fruit crisp. 

Last week a reader commented that she had used our apple crisp recipe to make a cherry crisp and I knew I had to give it a try. 

Cherry crisp with vanilla ice cream on a dessert plate.

There's tons of easy desserts that you can make with cherry pie filling. We love it to top this No Bake Cherry Cheesecake and our kids love these Cherry Cream Cheese Pie Shooters for special occasions.

With a couple of cans of cherry pie filling, this cherry crisp recipe can be made in a snap. Top it off with a scoop of vanilla ice cream or whipped cream for a decadent dessert that everyone will love.

Ingredients for cherry crisp.

Ingredients Needed

  • Canned Cherry Pie Filling
  • Old Fashioned Oats ~ Quick Oats will also work 
  • All Purpose Flour
  • Brown Sugar ~ Light or dark.
  • Chopped Pecans ~ Almonds or walnuts are great substitutes or skip the nuts if preferred.
  • Kosher Salt
  • Ground Cinnamon
  • Salted Butter

Pie plate of cherry crisp, with spoon scooping.

Step By Step Directions

Cherry pie filling in a pie plate.

  • Pour cherry pie filling into a deep dish 9 inch pie plate or use a 9 x 9 square baking dish. 

Oats, brown sugar, pecans, flour, butter & cinnamon in a bowl.

In a bowl you will add the oats, flour, brown sugar, pecans, salt, cinnamon and butter that has been cut into cubes.

Oat and brown sugar topping for fruit crisp in a bowl.

  • Use a large tined fork or your hands to mix the topping, cutting the butter into the oats, sugar and flour mixture until it is crumbly and butter is in pea sized pieces. 

Pie plate with cherry crisp, ready to bake.

  • Pour over the cherry pie filling and spread evenly. 

Baked cherry crisp in a pie plate on a striped cloth.

  • Place on a baking sheet to catch any bake over spills. Bake for 25- 30 minutes until crisp is lightly browned and cherry pie filling is bubbly around the edges.
  • Remove to a wire rack to cool 15 minutes before serving.

Plate of cherry crisp topped with vanilla ice cream.

  • Cherry crisp can be served warm from the oven or at room temperature.
  • Serve with a scoop of vanilla ice cream if desired.

Notes

Fresh cherries can be used in place of the cherry pie filling. You will want to make a homemade cherry pie filling on the stovetop before making the crisp.

Store Cherry Crisp, covered, at room temperature up to 2 days. Refrigerate up to 4 days. 

Reheat in a microwave for a few seconds if desired.

More Fruit Crisp Recipes to Try

You might also like our Peach Crisp made with canned peaches and this Pumpkin Pecan Crisp is a fall favorite. 

During the summer we make blackberry crisp as often as we can. Fruit crisps are so much easier than dealing with pie crust and they are every bit as delicious.

Easy cherry crisp with vanilla ice cream on a plate.

Give this Easy Cherry Crisp a try for a great weeknight dessert. Serve warm cherry crisp with a big scoop of vanilla ice cream and watch it disappear!

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

Yield: 8 servings

Easy Cherry Crisp

Cherry crisp with vanilla ice cream.

Easy Cherry Crisp is a quick and delicious semi-homemade dessert to make any day of the week that is delicious enough for company. 

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 (21 ounce) cans cherry pie filling
  • 1 cup old fashioned oats
  • 1 cup all purpose flour
  • 1 cup brown sugar (light or dark)
  • ½ cup chopped pecans
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ½ cup salted butter, cut into slices.
  • Vanilla Ice Cream or Sweetened Whipped Cream for Serving

Instructions

  1. Preheat oven to 350°.
  2. Pour cherry pie filling into a deep dish 9 inch pie plate or use a 9 x 9 square baking dish. 
  3. Add oats, flour, brown sugar, pecans, salt, cinnamon and butter to a bowl.
  4. Use a large tined fork or your hands to mix the topping, cutting the butter into the oats, sugar and flour mixture until it is crumbly and butter is in pea sized pieces. 
  5. Pour over the cherry pie filling and spread evenly. 
  6. Place on a baking sheet to catch any bake over spills. Bake for 25- 30 minutes until crisp is lightly browned and cherry pie filling is bubbly around the edges.
  7. Remove to a wire rack to cool 15 minutes before serving.
  8. Cherry crisp can be served warm from the oven or at room temperature.
  9. Serve with a scoop of vanilla ice cream if desired.

Notes

Store Cherry Crisp, covered, at room temperature up to 2 days. Refrigerate up to 4 days. 

Reheat in a microwave for a few seconds if desired.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 378Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 38mgSodium: 153mgCarbohydrates: 49gFiber: 2gSugar: 26gProtein: 4g

Nutritional calculations are estimated and may not be accurate.

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© Milisa
Cuisine: American / Category: Desserts

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