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Cherry Crisp

Cherry Crisp is an easy, relaxed dessert full of sweet cherries and a nutty oat streusel. It's quick to make and bakes in about 30 minutes. It can be made with cherry pie filling, fresh cherries or frozen cherries!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings 9
Calories 328kcal
Author Toni Dash

Ingredients

  • 3/4 cup all-purpose flour regular or gluten-free measure-for-measure flour blend
  • 3/4 cup old fashioned oats regular or gluten-free rolled oats (do not use quick oats)
  • 1 1/4 cup light brown sugar
  • 1 ½ teaspoon ground cinnamon
  • ½ cup sliced or chopped almonds
  • 1 teaspoon vanilla extract
  • 9 tablespoons unsalted butter
  • 1 21-ounce can cherry pie filling canned or homemade
  • Serve with vanilla ice cream

Instructions

  • Preheat oven to 350 degrees. Prepare an 8x8 baking dish with non-stick spray.
  • In a large bowl, whisk together the flour, oats, brown sugar, cinnamon, and almonds. Mix in the vanilla extract.
  • Using a fork, or your hands, cut in the butter until the mixture is combined and crumbly.
  • Pour half of this mixture into the prepared pan and press it down to form a bottom crust.
  • Pour the cherry pie filling on top of the crust and spread to the edges. Sprinkle the remaining crumble mixture on top of the cherries.
  • Bake for 30-35 minutes, until the top is a golden brown color.
    Allow the crisp to cool for at least 15 minutes before scooping. Serve with a side of vanilla ice cream.
  • Store covered at room temperature or in the fridge. Warm in the microwave before serving.

Video

Notes

Ingredients Notes:
The gluten-free version of all our recipes are tested with Bob’s Red Mill gluten-free 1-to-1 Baking Flour.
The butter works best with cold butter as it helps with the “crumble” texture.
Variations
Use almonds or pecans. Either type of nut is delicious.
Make it nut-free. If preferred the nuts can be left out all together.
Change up the pie filling. This recipe would be great with peach, blueberry or apple pie filling.
Use homemade pie filling. Homemade cherry filling recipes will work.
Swap in almond extract. Instead of vanilla extract try almond extract for a stronger nut flavor.
To make with fresh cherries or frozen/thawed cherries:
Ingredients:
  • ¼ cup cornstarch
  • 3 tablespoons water
  • 4-5 cups of fresh pitted tart cherries or frozen cherries
  • ¾ cup granulated sugar
  • 1-2 tablespoons lemon juice (use this if the cherries are too sweet)
Instructions
  1. In a small bowl, whisk together the cornstarch and water until the lumps are gone.
  2. In a saucepan over medium heat, mix the cherries, cornstarch mixture, lemon juice, and sugar.
  3. Heat for 10-15 minutes until the mixture is bubbling and the natural juices have started to come out.
  4. Turn the heat down to low/medium and continue stirring until the sauce has thickened.
  5. Remove from heat and allow to cool before using it in the cherry crisp recipe.
Storing Leftovers
Store covered or in an airtight container in the refrigerator for up to 4 days. Rewarm in the microwave before serving.

Nutrition

Calories: 328kcal | Carbohydrates: 45g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 11mg | Potassium: 138mg | Fiber: 2g | Sugar: 30g | Vitamin A: 351IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg