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.
Are you craving something full of sweet nostalgia? Then you have to try this cherry crisp recipe.
It’s super satisfying and insanely easy to make, thanks to a clever shortcut.
Cherry pie filling is pre-cooked and pre-sweetened. So all you need to do is open the can and pour it into the baking dish.
From there, you’ll make a quick oat topping, pop it in the oven, and your cherry crisp will be ready in no time!
Easy Cherry Crisp Recipe
There’s nothing quite like a freshly baked cherry crisp.
From the crunchy, crumbly rolled oat topping to the tart cherry pie filling and sweet brown sugar, it’ll make you weak in the knees.
Better still, you can pull it together with fewer than ten ingredients! Though it tastes like you spent all day on it!
And sure, you could make the filling from scratch. But if you’re in a rush, this recipe with store-bought cherry pie filling is a life-saver.
You’ll still get all the rich, sweetly tart flavors you’d have with real cherries. This is just way faster!
And more importantly, it’s available all year round.
So give this recipe a try the next time you want a cherry dessert but can’t get fresh cherries. You won’t be disappointed.
What’s the Difference Between Crisp, Cobbler, and Crumble?
Let’s talk about this before we go any further. What is the difference between these three cherrylicious desserts?
The difference between crisp, cobbler, and crumble is mostly in the topping. Cobblers are cakey and biscuit-like, whereas crisps are crunchy and usually made with oats. Crumbles are like crisps, but the topping doesn’t typically contain oats. All have baked fruity bases and are best served warm.
So basically, cobbler is the odd one out. The topping is some kind of dough or thick batter, and it looks like biscuits when baked.
As the name suggests, crisps have a crisp topping of butter, oats, sugar, and sometimes nuts.
So you can easily tell crisps and cobblers apart at a glance.
Crisps and crumbles, on the other hand, are harder to distinguish. They look very similar to one another.
But as mentioned, crumbles don’t usually have oats in the topping. Instead, it’s more like shortbread, made with sugar, flour, and butter.
Luckily, it doesn’t matter what you call them. They’re all easy to make and all scrumptious.
Here are the eight ingredients you’ll need to make this cherry crisp recipe:
- Cherry Pie Filling – Cherries are the star of this show, so make sure to find a brand of pie filling you like. I like Market Pantry, which is Target’s in-house brand.
- Brown Sugar – Brown sugar gives the topping caramel notes, plenty of sweetness, a hint of chew (like a cookie), and lots of crispy edges. White sugar just can’t compare, but it’ll work in a pinch (add some molasses if you have it).
- Flour – As with most baked goods, it’s best to use all-purpose flour here. It’s cheaper, readily available, and works every time.
- You can substitute gluten-free, whole wheat, or any other type of flour.
- Just remember to check the conversion rates for different flour varieties.
- Rolled Oats – The oats are the key to the crisp topping. Use old-fashioned oats for the best texture.
- Cinnamon and Nutmeg – Most fruity desserts like this benefit from a dash of cinnamon. And this one is no exception. It helps tone down some of the cherries’ tartness and enhances their sweetness. Nutmeg, too, adds another depth of sweet, warm flavor.
- Butter – Butter is rich and flavorful, so use the real stuff if possible. Though you can use margarine or vegan butter if need be.
- Pecans – Not all crisp recipes call for pecans. But I love the nutty flavor and added crunch they bring. Leave them out if you don’t like them or have allergies.
How to Make Cherry Crisp
Whipping up this delectable dessert is no problem. Here’s what you’ll do:
1. Preheat the oven and prep the baking dish.
Start by preheating the oven to 350 degrees Fahrenheit (175°C) and greasing a baking dish. A light coating of cooking spray will do the trick.
I also like to prep the ingredients at this point, rather than weighing them as I go.
So, chop the pecans and melt the butter too.
2. Spread the pie filling in the dish and prepare the topping.
Pour the canned pie filling into the greased baking dish and spread it evenly. It should cover the bottom with no gaps.
If you’re using homemade, I suggest making it ahead of time and leaving it to cool first. If you bake it hot, it might burn.
Then, mix the dry ingredients in another bowl, so the spices are evenly distributed.
When everything is well-mixed, add the melted butter and stir until everything is well-coated in butter. It will be lumpy and dry-looking – not a smooth paste.
3. Add the topping and the pecans.
Pour the oat topping on top of the cherry pie filling and gently press it down. Then, sprinkle the chopped pecans on.
4. Bake, serve and enjoy.
Bake the crisp for 30 minutes at 350 degrees Fahrenheit.
You’ll know it’s ready when your kitchen smells like cherries, and the top is golden brown.
Allow the dish to cool slightly – 10 minutes or so – to keep from burning your tongue on that piping-hot filling!
Once it’s cool, add your favorite toppings, and enjoy!
How to Store Cherry Crisp
Cherry crisp is an easy dish to make and store. So you can either make it ahead or keep leftovers fresh for days.
To Make the Recipe Ahead of Time:
Follow all the steps listed below, but don’t bake it.
Instead, keep the topping in a container in the fridge, then assemble the dish when you need it.
Since the cherry filling is ready to go in seconds, I don’t advise making the dish up and wrapping it with plastic.
If you do that, the juices will seep into the flour above, and the crisp won’t be crisp.
To Store Leftovers:
Let the crisp cool completely then cover it with plastic and foil before placing it in the fridge. They’ll be good for about 3 days.
Of course, the top will become soggy in the fridge, so it’s best to reheat the dish before serving it again.
Can You Freeze Cherry Crisp?
You can freeze cherry crisp baked and unbaked for up to three months. Cover the dish with plastic and foil, then freeze until solid. If possible, put the covered dish in a large, freezer-safe bag for extra protection from freezer burn. Cook or reheat thawed cherry crisp golden, and bubbly.
However, I don’t recommend freezing this dessert. It’s so easy to make, you’re better off making it fresh.
The crisp topping will soak up moisture from the fruit and from the freezer, so it won’t be as crunchy, even after you bake it.
Here are a few final tips before you get to the recipe:
- Use a sturdy baking dish. Don’t try to make this dessert in a single-use baking pan. Use something firm, like a glass baking dish. Otherwise, it won’t hold its shape correctly.
- Experiment with the nuts. Try almonds or pistachios if you don’t like pecans. You’ll still get the nutty crunch, but they’ll give you a different flavor profile.
- Don’t forget the toppings. This crisp tastes best fresh from the oven. But it’s extra tasty with ice cream or whipped cream on top.
- Use high-quality pie filling. Premium pie filling costs more than the off-brand stuff. Still, it’s well worth it when it comes to flavor.
- Reheat leftovers in the oven. If you use the microwave, the crisp loses much of its texture. Instead, warm it in the oven for a few minutes at 350°F.
More Cherry Recipes You’ll Love
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?