Cherry Crisp

5 from 2 votes

This quick and easy Cherry Crisp recipe is the best spring and summer dessert! With a couple of pantry ingredients, it's ready to bake in 10 minutes. Use fresh or frozen cherries, or even chery pie filling for ease. Served with a scoop of ice cream, it's a dessert for any night of the week!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Keyword: holiday, holidays

Servings: servings

Calories: 296kcal

Ingredients

1/2 cup self-rising flour
1/2 tsp cinnamon
1/2 tsp nutmeg
2/3 cup brown sugar packed
1/2 cup old-fashioned rolled oats quick can work as well
1/4 cup pecans or walnuts optional
1/3 cup butter
21 oz cherry pie filling
Vanilla Ice Cream optional

Instructions

Preheat the oven to 350°F.
For the streusel, in a medium mixing bowl, whisk together flour, cinnamon, nutmeg, brown sugar, oats and nuts. Stir in the melted butter until combined well.
In a lightly greased 2-quart baking dish, spread the pie filling in an even layer. Top with the streusel, ensuring the filling is fulling covered.
Bake 30 minutes or until golden brown. Rest 10 minutes prior to serving. If you'd like, serve with a scoop of vanilla ice cream on top.

Video

Notes

Storage:

This dessert (without the ice cream) can be stored at room temperature if eaten within 24 hours. Any longer, store in an airtight container in the refrigerator for up to 3 to 4 days.

Store in the freezer in an airtight container for up to 3 months. Thaw overnight before reheating.

This crisp can be made up to 24 hours in advance. Simply cover it tightly and store in the fridge until you're ready to bake it.

Tips:

Make the cherry filling from scratch.
- Homemade: Stir together 3lb fresh pitted cherries, 1/2 cup water, 2 tablespoons lemon juice, 1/2-2/3 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon vanilla or almond extract in a saucepan. Bring to a boil, then lower the heat to low. Stir often and cook for 10 minutes. Cool before using in this dessert.
Use any type of fresh cherry in the homemade filling. Bing and rainier will lend a sweeter flavor. Montmorency cherries are tarter and will likely require a skosh more sugar.
For a gluten-free version, substitute the flour with oat flour and add 1/8 teaspoon salt and 1/4 tsp baking powder. You can also substitute it with a gluten-free baking blend.
Another variation I love is cherry almond crisp. Add almond extract and sliced almonds to the crisp topping for a rich and nutty bite.
Always let your crisp rest before serving. It will be very hot when it comes out of the oven. Make sure to cool for 15 to 20 minutes before serving.

Nutrition