Easy Cherry Crispy Recipe

Spoonful of warm cherry crisp with juicy cherries and a buttery oat crumble.

Easy Cherry Crispy Recipe

This Easy Cherry Crisp combines sweet cherry pie filling and juicy frozen cherries beneath a buttery oat topping. It's an easy dessert that's simple enough for a weeknight but special enough for holidays, potlucks, and family gatherings.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 531kcal

Author Deb Clark

Equipment

1 8x8 pan

Ingredients

21 ounce can cherry pie filling
14 ounce bag of frozen cherries thawed
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 tablespoon cornstarch
Crisp Topping
1 cup old-fashioned oats
1 cup all-purpose flour
¾ cup brown sugar packed
½ teaspoon cinnamon
¼ teaspoon salt
½ cup butter melted

Instructions

Preheat the oven to 350°F. Lightly coat an 8x8-inch baking dish with nonstick cooking spray.
In a large bowl, combine the cherry pie filling, thawed cherries, vanilla extract, almond extract, and cornstarch. Stir until well combined.
Spread the cherry mixture evenly into the prepared baking dish.
In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Pour the melted butter over the oat mixture.
Stir the oat mixture until crumbly.
Sprinkle the topping evenly over the cherry filling.
Bake for 35-40 minutes, or until the filling is bubbly around the edges and the topping is golden brown.
Remove from the oven and allow the crisp to cool for 10-15 minutes before serving.

Notes

Cover any leftovers and refrigerate for up to 4 days. Reheat individual servings in the microwave for 20 to 30 seconds or warm the entire baking dish in a 325°F oven until heated through. Serve with a scoop of vanilla ice cream.

This can be frozen before or after baking. Before - Wrap the unbaked crisp tightly with plastic wrap and aluminum foil and freeze for up to 3 months. When you're ready to bake, thaw it overnight in the refrigerator and bake as directed. After Baking - If you've already baked the crisp, let it cool completely before wrapping and freezing for up to 3 months. Thaw overnight in the refrigerator and warm in a 325°F oven until heated through.

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