cherry crisp

The addition of almond extract to the cherries adds that extra punch of flavor we absolutely loved to this crisp. The crunchiness of the crumble on top is so good. All that's missing is a big ol' scoop of vanilla ice cream! This is seriously simple to make when you need a last-minute dessert.

Cherry Crisp

c all-purpose flour

c sugar

c light brown sugar

cinnamon

butter

can(s) cherry pie filling, 21 oz. each

sugar,

tsp almond extract

Cherry Crumble is a cherry lover's dream! It's filled with tart, sour cherries...then covered with a buttery, crisp topping.

Cherry Crumble

(24 oz) jar tart pitted cherries in syrup

cornstarch

water

vanilla

butter,

sugar

all purpose flour

baking powder

salt

Pour the jar of cherries including syrup into a saucepan. Heat on medium until bubbly.

Mix the cornstarch with water in a small bowl until creamy. Pour into cherries and stir over heat.

Add cinnamon and vanilla. Stir frequently for 5 minutes until thickened, then turn off heat.

Pour the cherry filling into a 9" pie plate.

CHERRY FILLING

Cut a stick of chilled butter into cubes.

In a separate mixing bowl, stir the sugar, flour, cornstarch, baking powder and salt together.

Fold the butter into the dry ingredients and mix with a mixer or food processor until crumbly. 

Using your hands, mix together to form the crumble. Sprinkle it over the cherries in the pie plate. Make sure to use it all.

Sprinkle the topping with a dusting of cinnamon.

Bake at 350 degrees for 45 minutes until crust is golden brown and cherries are bubbling.

CRUMBLE TOPPING

This looks amazing. Cherries are one of my favorite fruits so I’m excited to try this recipe.

Umm !!! I plan to make the cherry crumble in a few days! Been dreaming of it! Short on energy now, bit first spurt of “ get up and go”, it’s made my to do list!!!

Thank you! I was doubtful that this would work because I used fresh cherries. I made a few modifications to the filling and it came out perfectly. The real star for us was the crumble topping: best I have ever had. Perfect tenderness, perfect delicate crunch, buttery yet light. Thank you, this will be repeated often.

Delicious! I used frozen, drained cherries and added a hint of water to the crumble to help it stick together. So yummy!

A slow cooker cherry crisp that requires only 3 ingredients and 3 hours to cook.

Slow Cooker 3-Ingredient Cherry Crisp

yellow cake mix

unsalted butter, melted

tsp almond extract (optional)

21 oz can cherry pie filling

almonds

Melt butter over low heat in a small saucepan.

Add the extract if using

Place cake mix in a large bowl. Add the butter mixture and stir until all the butter is absorbed--the mixture will be crumbly.

Spread the can of cherry pie filling in the bottom of a 5-7 quart slow cooker (I used a 7-quart oval).

Distribute the cake mix "crumbs" across the entire top surface. Top with nuts.

Cover and cook on LOW for 2-3 hours.

There is perhaps nothing quite so delightful as a serving of warm Cherry Crisp with a big scoop of vanilla ice cream melting on top! The fruity filling is sweet and tart with the warm taste and crunchy texture of the oat crisp topping to balance every spoonful!

oats

brown sugar

all-purpose flour

walnuts (pecans, or slivered almonds (optional))

Preheat oven to 400 degrees F. Pour the cherry pie filling into an 8x8&quot; baking dish, large skillet, or deep dish pie plate.

Combine oats, sugar, flour, cinnamon, salt, and butter. Mash with a fork or with your hands until crumbly. Sprinkle evenly over the cherry pie filling.

Bake for 30 to 35 minutes until filling is bubbling and the top is golden brown. Cool for 5-10 minutes before serving 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. 

Easy Cherry Crisp

(21 cherry pie filling

old fashioned oats

brown sugar (light

pecans

salted butter,

Vanilla Ice Cream or Sweetened Whipped Cream for Serving

Preheat oven to 350°.

Pour cherry pie filling into a deep dish...

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

Add oats, flour, brown sugar, pecans, salt, cinnamon...

Add oats, flour, brown sugar, pecans, salt, cinnamon and butter to a bowl.

Use a large tined fork or your hands...

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. 

Pour over the cherry pie filling and spread...

Pour over the cherry pie filling and spread evenly. 

Place on a baking sheet to catch any...

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...

Remove to a wire rack to cool 15 minutes before serving.

Cherry crisp can be served warm from the...

Cherry crisp can be served warm from the oven or at room temperature.

Serve with a scoop of vanilla ice cream...

Serve with a scoop of vanilla ice cream if desired.

Warm, comforting, and wonderfully sweet, this cherry crisp recipe is a dessert dream come true. It's super fruity and topped with heavenly crunchy oats.

Easy Cherry Crisp Recipe

cherry pie filling

nutmeg

butter, melted

Grease a 2-quart baking dish, then preheat the oven to 350 degrees Fahrenheit (175°C).

Spread the cherry pie filling evenly over the bottom of the baking dish.

In a medium-sized bowl, combine the brown sugar, flour, oats, cinnamon, and nutmeg. Then, add the melted butter and mix well.

Spread the oat mixture over the cherry pie filling, gently press it down slightly, and top it with the chopped pecans.

Bake the crisp in the oven at 350 degrees Fahrenheit for approximately 30 minutes. The topping should be golden brown when it’s ready.

Remove the crisp from the oven and allow it to cool for 10-15 minutes. Top with ice cream or whipped cream if desired. Serve, and enjoy!

In my easy Cherry Crisp recipe, sweet, juicy cherries are topped with a buttery brown sugar oat streusel and baked to perfection. Serve warm with a scoop of ice cream for a dessert the whole family will love!

Cherry Crisp Recipe

all-purpose flour ((120 grams))

light brown sugar ((165 grams))

rolled oats (or quick-cooking, (70 grams))

unsalted butter (melted and cooled (113 grams))

cherries

sugar ((100 grams))

lemon juice

vanilla extract

almond extract (optional)

In a medium bowl, stir together the flour, brown sugar, oats, and cinnamon. Pour in the melted butter then stir with a fork until crumbly. Squeeze the mixture into larger clumps using your fingers, until all of the flour mixture is absorbed by the butter. Place in the refrigerator until you are ready to use.

For the Crisp Topping:

Preheat the oven to 350°F. Grease a 2-quart baking dish, 9x9-inch pan, or 10-inch ovenproof skillet.

In a large bowl, toss the cherries with the granulated sugar, lemon juice, cornstarch, vanilla extract, and almond extract, if using. Mix well to combine. Set aside for 10 minutes to let the cherries macerate.

Stir the mixture once again, then transfer the cherries and juices in the bowl to the prepared baking dish. Top with the crisp topping.

Bake for 45 to 50 minutes, tenting during the last 10 minutes of baking if the topping browns too quickly, until golden brown and bubbly all over. Let cool for about 15 minutes before serving.

For the Filling:

Beautiful fresh cherry crisp with a delicious almond oatmeal crumble topping. This easy cherry crisp recipe is perfectly sweet and tart with a hint of amaretto to make it extra special. It can easily be made vegan, dairy-free, and gluten-free for a wonderful summer treat anyone will love!

Fresh Cherry Crisp with Almond Oatmeal Crumble

Dry ingredients:

(120 grams) all-purpose flour (or oat flour)

(107 grams) packed light brown sugar

(28 grams) sliced almonds (optional)

(32 grams) rolled oats, gluten free if desired

salted butter, melted (or sub vegan butter)

Wet ingredients:

(39 grams) pure maple syrup

cornstarch (or arrowroot starch)

amaretto (optional, but recommended)

almond extract

Preheat your oven to 350 degrees F. Grease a 10-inch oven safe skillet or a 9x9 inch pan with nonstick cooking spray.

Make the topping: in a medium bowl, mix together the flour, brown sugar, almonds (if using) and rolled oats. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles clumpy wet sand. You may need to use your hands/fingers to form into nice big clumps. Cover the bowl with plastic wrap and place in the fridge for 5 minutes or until ready to use.

Prepare the filling: Place cherries in the prepared pan and then add in maple syrup, cornstarch, amaretto (if using), vanilla and almond extract. Stir until it’s well incorporated and coats all of the cherries. I find that it’s easier to do this directly in the pan you are going to use to avoid additional dishes, but you are more than welcome to mix the ingredients in a bowl and then add to the pan.

Sprinkle the crumble topping evenly all over the cherries. Bake for 40-50 minutes until the filling is bubbling and the topping is nice and golden brown. Remove from the oven and allow to cool for 10 minutes before serving, then scoop into bowls and top with some vanilla ice cream! Or just enjoy it straight out of the pan! Serves 9.

A delicious and easy cherry crisp recipe perfect for dessert.

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The most viewed cherry crisp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine