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.

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The most viewed cherry crisp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed cherry crisp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine