This cherry crisp is a truly incredible dessert! It's just so good and really easy to make. Everyone always raves about it and asks me for the recipe when I make it. Wonderful served with whipped topping or ice cream. Great for vegans.

Cherry Crisp

(21 cherry pie filling

brown sugar

all-purpose flour

oats

cinnamon

nutmeg

margarine

pecans

Preheat the oven to 350 degrees F (175 degrees C.) Lightly grease a 2-quart baking dish.


Pour pie filling into the prepared baking dish; spread evenly.


Stir together brown sugar, flour, oats, cinnamon, and nutmeg in a medium bowl. Mix in melted margarine. Spread over pie filling and sprinkle with chopped pecans.


Bake in the preheated oven until topping is golden brown, about 30 minutes. Allow to cool 15 minutes before serving.


You'll want to serve ice cream with this dessert to tone down its richness. I wouldn't eat this dish without 'Breyers Natural Vanilla' ice cream because it's very sweet and rich but in a good way. Unless you have quite a few people to feed, you shouldn't need to double the recipe either.

I've never seen anyone use melted butter to make crisp but I would recommend using hard butter from the fridge and mashing it with a fork into the dry ingredients. It should be a crumbly texture sprinkled onto the cherries. If the topping gets creamy and has the consistency of cake batter, it will stay that way when cooked and you won't get the desired 'crispy' consistency of the topping.

This is by far the quickest and easiest homemade style crisp I have ever made.  Yes, it kind of tastes like a "store bought" one, but hey - it takes 15 minutes to prep and you are using canned cherries (or other filling).  Per other suggestion, I doubled the crisp part of the recipe.  When I was making it, I thought double crisp looked wierd, but when we tasted it - awesome!  However, the can of cherry filling I had in the cupboard didn't have enough for what I like.  So, I ended up adding about a layer of mixed frozen berries on top of the cherry filling and patting them down into the filling goo.  Adding the frozen berries was a good idea; it cut down on the "canned" feeling of the crisp.  Omitted nutmeg, used real butter, sub'd walnuts for pecans.

Very tasty and EASY dessert.  My boyfriend and son absolutely loved it.  Next time, I will cut nutmeg down to 1/4 tsp...was a little too "nutmeggy", but very good, nonetheless.

This would be good with blueberries/apples/peaches too, I would bet.

This was really yummy! I made some changes though. 1st, I mixed 1/2 cup of light cream cheese, 1 tsp almond extract, and 1 tsp vanilla extract in to the cherry pie filling. And, I changed the pecans to almonds, and it was REALLY good! Fresh whipped cream went with it perfectly.

This was very easy.  I used splenda instead of sugar and sugar-free canned cherry pie filling for a low-cal dessert.

I couldn't bring myself to use canned cherries, so I subbed fresh blueberries (6 cups fresh blueberries, 2/3 cup orange juice, 1/4 cup plus 2 tablespoons sugar - pour in pan and mix) and doubled the recipe for a 9x13 inch baking pan. I also reduced both the cinnamon and sugar. This got several requests for the recipe when I took it in to work. 

This was very good, though I thought the nutmeg flavor was a tad too strong....I'd use maybe 1/2 or 1/3 a tsp. nest time.  I made extra granola/flour/sugar mixture and pressed about half of it onto the bottom of the greased pan and then poured on the cherries and finished with the rest of the mixture and the pecans.  I took another reviewer's advice and ate it with some vanilla ice cream--I definitely second that recommendation!!

The first time I made this I went by the recipe.  This time I changed it up a bit.  I made my own cherry pie filling then just dumped all the crumble ingredients in my food processor, not melting the butter.  I used 1 cup of flour, 1 cup of oats, 3/4 cup of brown sugar, 3/4 cup of butter and a pinch of salt.  I added almonds to my cherry pie so didn't put any nuts in the crumble.  I also omitted the cinnamon and nutmeg because I really didn't care for the way they 'marry' with the cherries.

This is absolutely the BEST cherry crisp I have ever made! My family loved it, I made it following the exact recipe as posted, it is so easy to make and the topping is wonderful and moist, not dry like most crumb toppings, thanks Holly for an awesome dessert!

I am eating this as I am writing a review.  This absolutely delicious.  My family has been waiting for it to come out of the oven and cool down.  The only complaint so far is too much ginger.  You might want to cut back a little on it.  Other than that...awesome!

what i loved about this recipe was the ease to make with my 2 and 4 year old grandsons.  one is highly allergic to dairy and eggs, the other is too young for nuts ... so this recipe was a great activity to make with them (with the omission of the nuts).

i have never written a review for anything online before, but i really wanted to share the info on the ease of preparation and the non-allergic nature of this recipe. 

thank you.

This recipe was not only very quick and easy to make, but it was delicious.  I made two pans for my son to take back to WSU with him today.  Cherry Crisp is one of his favorites and he loved this recipe.  Thank you to Holly for sharing it with us.

The first time I made this recipe, it was not very good, but I altered a few things and made it for a party and not only was it gobbled up in ten minutes, but everyone raved about it all night! The alterations for the top included doubling the crisp part, using 1/2 cup whole wheat pastry flour, 1/2 cup regular all purpose flour. I chopped up the pecans and mixed them into the mixture instead of just sprinkling them on top. Added room temp. butter to mixture (this makes the crisp part actually crispy) instead of melting butter. Added a little sea salt and put more cinnamon, less nutmeg. For the cherries, I added orange zest (1 orange), which gave it a very fresh and flavorful kick. I also used a higher quality cherry pie filling with no high frucrose corn syrup. Would definitely make this again with all the alterations, easy and yummy recipe!

Very easy and very tasty. I normally don't alter a recipe until I've made it once first, but I liked the idea that another user suggested; I doubled the "crisp" part of the recipe and put it in the bottom of the dish, then cherries, then more "crisp". This toned the richness of the cherries down a bit and as a bonus it actually made it easier to serve as it kind of helped hold it all together. I only had almonds on hand, so I used those and they worked well with this dessert.

This was a really good, easy recipe.  I think next time I will decrease the amount of nutmeg or leave it out altogether- it was a bit too much for my liking - although it smelled wonderful!  I used cold butter (sliced) and "mashed" it into the dry ingredients rather than melt it - a way that I have always made a crisp topping.
***The second time I used 1 tsp cinnamon and left out the nutmeg and I liked it better.  I think the nutmeg was a bit too much in the original recipe***

This recipe is a very good basic recipe for Cherry crisp. To make it FIVE STARS for me I used two cans of cherries in a 9 x 13 baking dish, doubled the topping and added shredded coconut for more flavor. 

Four stars for ease of preparation but far too sweet for us. The only change I made was butter in place of margarine. Serving it with vanilla ice cream does help tone down the sweetness. Probably won't make it again but may use the topping for an apple crisp. Thanks Holly.

I didn't have much margarine so I only used about 1tbs and used applesauce for the rest. Also, I thought I had a can of cherry pie filling but it was actually raspberry. And I substituted chopped almonds for the pecans. Overall it was quite easy and good. I did find the pie filling to be too sweet so next time I would cut down the sugar in the flour mixture to no more than 1/2 cup. And it was fine with the applesauce substitution for anyone who wants to cut down on the fat. It was pretty yummy.
Thanks for posting your recipe

Great simple recipe and even better with a few small tweaks. Use real butter, make a double batch of topping and make a super thin bottom crust, squeeze/strain and add the juice of 1 whole lemon to the filling and you have a quickie store made desert that tastes homemade! I made this once and gave a few pieces out to friends and since then they've been begging for the recipe or for me to make them a batch.

It was yummy!  If you are like me and you love the crisp, I would make 1 1/2 times the crisp.  It turned out great and tasted wonderful, but I will add more crisp next time to cover it better. 

I read several of the reviews before I tried this.  I cut the nutmeg to 1 tsp., and it still seemed a bit "too" spicy.  I'd use 1/2 that next time.  I also used the "cold" butter, as suggested by one reviewer.  It was good... very sweet, but we liked it a lot.  I may try a little less brown sugar and a smidge more oats next time.  Additionally, it's best to let it sit a cool a bit.  This helps in "jelling" the dish rather than serving it right out of the oven.  Quick, easy, and yummy.  I'll make it again with a few "tweaks".  

This was excellent.  I read through the reviews and added 1/2 tsp. Almond extract and doubled the topping.  I also didn't melt the butter.  We like a lot of topping but believe the original amount would have been fine.  A true hit with the family!

Really good and so quick and easy. Made no changes.

I was really disappointed with this recipe. The amount of nutmeg was very disproportionate for my families tastes.

Excellent!  I made this once with cherries, and now I'm trying it with apples.  I really love the crispy crust, and I think I'll make it with the crust on the top and bottom.  Great with vanilla ice cream.  Thanks!!!

Loved it! I followed the recipe and it turned out great. Nice to whip up on a winter night.

I followed another reviewer's tips of adding a little vanilla and almond extracts and cream cheese to the cherries, as well as subbing almonds for the pecans. Super easy and yummy!!

Excellent recipe &amp; super easy.  Not a big nutmeg fan, so I halved that and used butter not margarine (that's all I had).  Also used a 30 oz can of cherry pie filling and omitted some of the gelatinous stuff so cherries covered the bottom of the dish but it wasn't too soupy.  Just tried it by itself but I bet it would be awesome over vanilla ice cream.

Made this for a potluck type cookout and everyone seemed to love it.  Before it was dessert time it was half gone...nothing was left at the end.  I liked it but thought it was a bit too sweet and yes, for the amount I used (oh and I used fresh strawberries and fresh cherries) I definitely think the crisp part needs to be doubled.  Otherwise great!

My husband and I love this recipe and I didn't change a thing.  Perfect the way it is.  We even like it better than cherry pie, and easier to make.

I followed this recipe except for omitting the nuts and I found it to be just okay.I think that it may be the topping that I didn't care for.It was kind of like eating an oatmeal cookie with pie filling.I prefer a traditional crisp topping.On the plus side...this recipe is really simple and fast to prepare!Thank you for submitting it!

Wow...It's "lick the plate" good. (cinnamon - increase to 1 tsp, nutmeg - decrease to 1/4 tsp).

The consistency as stated was mushy and did not turn out well. Not "crumby" at all. The flavor of what did turn out was OK but nothing to write home about. I only wish I had not tried this for the 1st time as a dish we shared with friends.

I used softened butter to get the crispy crumb texture I prefer. I would not use melted butter/margarine for this recipe. I also added some almond extract to the cherries and some vanilla to the topping. YUM.

Good, but maybe too much cinnamon and nutmeg

Excellent. I didn't have the nuts so I had to leave them out but the topping was great. I also divided up the cherries in ramekins for single servings. We also enjoyed this with Lemon Sorbet.

OMG&gt;&gt;  We all loved this so so much.  I did add a bit more butter and brown sugar to the crunch.  It was a huge hit with EVERYONE!! Try a melted butter and brown sugar sauce drizzled over the top when cooled.  it is so decadent! I will be mking this for the holidays for years to come...

Admittedly, my hudband and I devoured this in one day. It was SOOOO good! The pecans add a really nice touch that I would have never thought of. Really, I was just looking for a way to use cherry pie filling before it expired and this is an absolutely amazing way to use it!

I prefer crisps to pies any day and this is simple, delicious and quick to prepare. It is rich and a scoop of ice cream is a nice way to top it off. I haven't tried it yet, but I am betting that chopped almonds would be an exquisite way to replace the pecans in the topping. There is a lot of nutmeg in this, but I really like nutmeg so I wouldn't adjust a thing.

Very good. I thought there was a bit too much nutmeg flavor though. I will decrease that next time. Definetly serve with vanilla ice cream.

Very good and easy! I did make a few changes. I made my own filling instead of using canned - I used one can of red tart cherries and one can of dark sweet cherries, and then doubled the recipe on the side of the cans. For the topping I changed the nutmeg to 1/4 teaspoon, and instead of nuts I added more oats, flour and brown sugar (we are not nut fans in my family). Instead of melted margarine I used 1/3 cup cold butter, cut into chunks, and used my hands to mix it into the topping. It was a lot messier, but the topping came out perfectly crisp and crumbly and I don't think that margarine would have worked as well. Served with vanilla ice cream, which it definitely needed. Overall it was very good!  I edited my rating to five stars - I had another serving the next day and it was even better!

It was a big hit for my out of town company and easy to do while I was busy making dinner. I premixed and set aside. I used Raspberry instead of the Cherry, I had it on hand. I would have prefered to use a smaller pan than 2-qt because I would have liked it thicker. I even had my guests ask for seconds (although I though it was kinda sweet by the end of my first serving). Would have been great with Vanilla ice cream of whip topping.

I'm reviewing the topping on this recipe. I didn't have canned cherries so I used fresh (came out too juicy - but not the recipe's fault). The topping is excellent!  I acually needed to double it (I like a LOT of topping) and it "crisped" up just fine, even with the melted butter. It wasn't soggy a bit.  I will be using this topping recipe on all my fruit cobblers now! (a peach one is being made as we speak!)

Perfect!  I made this with a classroom of elementary students.  It came it delicious; it was so easy!

This was good, and really easy.  I recommend putting more than 1/2 the oatmeal mixture on the bottom, so there is less on the top.  Great served with Vanilla Bean Ice Cream.

So good and so easy. Used "no sugar added " cherry pie filling and Splenda brown sugar (half the amount). Thanks for this recipe.

My husband liked this alot.  I tripled the recipe and it ended up with too much topping, so next time I won't triple the topping only the filling. But he enjoyed it.

Great, quick, easy recipe. The only change I made was to add a 1/4 - 1/2 tsp almond extract, according to your taste. Our grandmothers always used a little almond flavor to their cherry anything. Wonderful, be adventurous...give it a try.

Sorry but nutmeg, especially 3/4 tsp. does not belong in this dessert.  The taste was overpowering and not in a good way!  Next time I will leave it out entirely and I'm sure it will taste great!

I read the other reviews and made a very successful variation on this.  List of modifications: less nutmeg, a double batch of crisp, quick oats (that's all I had), almonds instead of pecans, and softened butter.  Instead of pie filling, I used frozen unsweetened cherries (thawed of course).  Delicious!

I liked this recipe but made some changes.  Concerned about sugar, I reduced 3/4 to 1/2 cup brown sugar and was still pretty sweet...could be less...although may depend on pie filling.  I used a jar of Door County Cherry pie filling.  Also, I omitted the nutmeg and ground fresh cardomom seed (just a twist)...company loved it with whipped cream.

I made this for dessert. I skipped the nutmeg and only used about half of the cinnamon (the hubby isn't a big fan..). He loves anything cherry, and I had to keep him from eating the whole thing! It was wonderful. Definitely my new favorite crisp recipe. THANKS!

Too much nutmeg.  3/4 tsp is over-powering.  I plan to decrease to 1/4 tsp next time.  Otherwise very nice dessert-- yummy served warm over vanilla ice cream.

Easiest. Dessert. Ever. And simply delicious!

Superb!! So easy and quick to make too. A wonderfully delicious dessert.

If you love cherry anything, you'll love this. Although its such a simple recipe, it never gets old, and its so good! Sweet and tarte with the nutty topping.. spoon some of this stuff piping hot over french vanilla ice cream- its absolutely heavenly.

Very simple, yet good enough to serve guests.  We enjoyed it with vanilla icecream.

Love the recipe. I omitted the nutmeg because I am not a fan of it. I have also used this recipe and used blueberry pie filling and apple pie feeling. They all were yummy.

I would use a 1 1/2 Quart baking dish instead of 2 because the amount of topping this recipe makes is just enough to cover it so 2 would be to big, also it fits nicely into the 1 1/2. I would also avoid using the nutmeg all together it is not needed when making cherry because cherry desserts are not meant to be nutty, just the cinnamon is fine

Super easy &amp; my dad loved it. I had half a can of raspberry pie filling left over from a layer cake. I made the same amount of filling and put half on the top and half on the bottom. It seemed to be just enough. Thanks!

My family eats this once a week. Easiest dessert ever! I use all the canned fruits... It's delicious with peaches or blackberries, by the way! I use walnuts instead of pecans and usually omit the nutmeg except when I use cherries. I usually double the cinnamon too. This is an awesome homemade dessert for week night dinners and a busy family!

Easy and delicious. I used the low-fat cherry pie filling and omitted the nutmeg and it was still terrific.

Delicious and very easy to make! Tasted great warm with whipped cream. I'll be making this one again.

Great and easy recipe. Our son made this for his cooking task for cubscouts. :)

I have used this recipe several times and it is perfect! I have revised by making a 9" pie and leave out the nuts since we have a child with a nut allergy.

I loved this recipe.  the only thing i had problems with when i made it before was the nutmeg.  I probably added too much last time so i decided not to add any this time.  It was fantastic.  My grandparents and mom raved about it and now i am expected to make it more often!  Also, you don't have to add the nuts, although it might make it a bit better...you know, add a little crunch, but since grandpa can't have nuts, i didn't add them and it worked out wonderful as well!  I loved it Holly...thanks for the recipe!

This was a decent cherry crisp, one of my best friends is vegan and I held a lunch for her. She loves cherries and enjoyed it. To avoid , The "canned" taste that everyone refers to, I used No Sugar Added Cherry pie filling and found it less sweet and as an extra treat, I served Sugar Free Cool Whip for us non-Vegan!

I tried this recipe tonight.  The nutmeg was overpowering.  The cheery pie mix wasn't sweetened by the topping, even when mixed together when served. I don't recommend this.

Wow!  This was terrific!  I had to find a quick recipe to bring to a Church event and lit on this one as I had all of the ingredients on hand already except for the pie filling.  I doubled the recipe and used a 13 x 9 pan.  Also, I cut hard butter into the crisp mixture instead of using melted butter.  Anyway, it disappeared, so I know it was well-liked.  By the way, I was skeptical about the nutmeg, but it really added a nice touch.  I'll make it again for sure!

Very good.  This is simple to make, and great with ice cream, or whipped topping.  I enjoy it for breakfast as well.

I was disappointed.  Maybe it needs more topping, not sure.  (?)  And I'd cut back a bit on the nutmeg.  My husband ate it with ice cream and said it was OK but I don't think I'll make it again.  I'd make a "dump cake" instead.

I made a cherry and an apple one and took into consideration the other reviews and made the following revisions-omitted the nutmeg completely and instead of using melted butter, I used pats of butter and cut them with a knife into pea size pieces.  My family prefers apple over cherry and the apple version was absolutely wonderful!  The cherry was good too..

I used peach pie filling this time instead of cherry pie filling and actually liked it better. I used Splenda brown sugar(make sure you check the bag for the correct conversion measurement).  I also used reduced fat butter which made the topping a little harrder. I will reduce the bake time by about 5 minutes next time.  I served it warm and topped with vanilla ice-cream.  Yum :)!!

This was good.  I used Old Fashioned Oats--not instant, just b/c I like the extra texture.  I think you could use either.  Very sweet, obviously with the pie filling.  I think next time I will make my own cherries in syrup and use less sugar.  Good though.

Great recipe but cut back the cinnamon and nutmeg for a smoother taste.  Really does whip up in minutes.  An 8x8 pan was too big, would work with a double recipe.  Overall a quick and tasty dessert, once the cinnamon was reduced.

Very easy and good.  Wonderful when you need a quick dessert!

I made this today, and modified it as recommended by some other users: used one cup of flour, one cup of oatmeal, 3/4 cup of brown sugar, 3/4 cup of melted butter.  I didn't have any nuts so I added a tsp of almond extract to the dry mix after the butter was mixed in.  It gave it a very nice scent and a little extra flavour, and went well with the cherries. I didn't add the nutmeg or cinnamon, as I think these would be odd with the cherry flavour. Very easy and quick.

This wasn't bad but a bit dry.  The next time, I will add more cherries and less topping.
Has possibilities.

My husband really liked it but I thought it was too sweet.  Won't make again.

Pretty good but too much cinnamon!  I reduced the cinnamon and nutmeg and it was much better!

Great recipe, Holly! This is wonderful. I doubled the crisp as recommended by others but I think it would have been fine without doubling. I added half a teaspoon of almond extract, which made it even yummier. I do think it needed a little salt and I will add some next time I make it.

I made this recipe but I doubled it, but the topping was not crisp at all it was gooie and very very sweet, I did not care for it, what did I do wrong, the topping was like it was to wet and not crumbly.

The nutmeg was overpowering to the cherries. I might try the topping with apple but it was too funky for cherries. I dont think Ill make this again.

This dessert is great, but a little too sweet. I added crushed pineapple (1/2 small can) and now it's fabulous! Add whipped cream or vanilla ice cream to make it spectacular!

This was amazingly delicious, the top seemed a bit odd at first to me, but ended up being so tasty. I omitted the nutmeg, doubled the topping and served with ice cream an absolute must...

This recipe isnt what it seems.  I made it and it needed way more crumb topping than it makes. I had to make double the crumb amount for it to come out normal. Tastes fine with teh extra crumb, just wish the recipe had the right amounts!

I took the advice of other reviewers and decreased the nutmeg to 1/4 teaspoon and increased the cinnamon to 1 teaspoon. I kept all the other ingredients exactly the same and it came out perfect! The topping was the best I have tried and I will be using it as my new 'go-to' recipe for crumb topping on muffins and such. It was very easy easy and quick to make. You could even skip the cooking and put this in the freezer for a later date.

This definitely hit the spot.  Yummy and tart, and the topping provided the right amount of crunch and sweetness.  Served this with vanilla ice cream and it went FAST!

I just wasn't overly impressed with this dessert, though it was very quick and easy to through together.  Would do in a pinch. Would cut back on the nutmeg.

Very yummy and super easy to make.  We all loved it!

Best cherry crisp I've made!  I bit sweet, but the sweeter the better in my book!

cherry crisp

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 55 minutes

Author : Holly

Ingredients

Instructions

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