This dessert, cherry crisp, is really amazing! It’s just so delicious and simple to make. When I prepare it, everyone always cries out for the recipe and begs me for it. Wonderful when accompanied by whipped cream or ice cream. wonderful for vegans.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
Ingredients
- 1 (21 ounce) can cherry pie filling
- ⅔ cup brown sugar
- ½ cup all-purpose flour
- ½ cup rolled oats
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground nutmeg, or to taste
- ⅓ cup melted butter
- ¼ cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C.) Lightly grease a 2-quart baking dish.
- Pour pie filling into the prepared baking dish; spread evenly.
- Stir brown sugar, flour, oats, cinnamon, and nutmeg together in a medium bowl; mix in melted butter. Spread over cherry pie filling and sprinkle with chopped pecans.
- Bake in the preheated oven until topping is golden brown, about 30 minutes. Allow to cool 15 minutes before serving.
- Tammy Lynn
Reviews
I made this recipe and followed it to a T and it was amazing. I wouldn’t change a thing!
OH MY GOODNESS!!!! Absolutely delicious!!! I didn’t have cherry but used my apple & I am now a big hit with my family!!! THANK you for this …. getting cherry for this Sunday School class!!! Great for any pot luck dinner. Not hard to make…. quick & easy!!!
I too thought this was a bit too sweet. The nutmeg was also too much even though I only put in half of the amount called for. I would like to try this with different fruits since I found the topping to be delicious. Thanks for the recipe.
We liked this but found it pretty sweet. I’d reduce sugar next time for our tastes. I did use melted butter, even though many reviewers didn’t want to. I found no issue with texture and my topping was crunchy and firm. This dessert comes together so quickly. I think it took me about 7 minutes. Literally. I definitely recommend vanilla ice cream with it. It cuts the richness and sweetness of it and it delicious with it.
Overall this turned out well and tasted good. I like that it made a good amount of topping! I would reduce the sugar by a couple tablespoons next time. I didn’t melt the butter; I’ve done that before with crisps and didn’t like the consistency. Also, I only sprinkled in some nutmeg as the whole amount would have been too much for us. Nice, easy dessert.
I read the reviews and made a few changes that sounded good and made sense to me. I added a teaspoon of freshly grated lemon rind and 1/2 tsp. of almond extract to the cherries, skipped the nutmeg and used 1 tsp. of cinnamon instead. Did not melt the butter, cut in cubes, and combined with all the topping ingredients in my food processor and processed until crumbly. Used a 8-1/2″ square baking dish and topped with 1/3 cup toasted, chopped pecans. The lemon zest was a good addition. We loved it! Don’t really need ice or whipped cream. Great either way. There is not a lot of filling, so choose your pan accordingly. You’d probably get a crisper topping with a larger pan.
First of all, YUMMM! I moved in with my elderly father a week ago. We are doing hospice at home for him as his heart is failing. My husband has a birthday today and I wanted to make some thing for him. I scrounged around in my dad‘s kitchen and could not locate the ingredients necessary for a birthday cake. Therefore I made him, a cherry crisp! I dearly love this recipe.
Way to much nutmeg cut it back and would be amazing. Very good as it was though.
Made the recipe exactly as stated……Delicious with whipped topping. Fast.Easy and portion size perfect. A keeper for the recipe box, thank you for sharing.
Omit nuts.
Easy directions
Really good. Followed exactly the recipes. Will make again
Definitely do not melt the butter. Just break up into cold pea sized chunks. Used sour cherries so it wouldn’t be too sweet. Pretty yummy stuff.
My family loved this. I added a 1/2 tsp almond extract, some lemon zest and a splash of triple sec to the cherry pie filling because it was bland. I reduced the nutmeg to 1/8 tsp based on other reviews and also reduced the brown sugar to 1/2 cup. The toasted pecans on top really made it so I’m glad I used them. I also used cold butter cut into the topping instead of melted margarine. This made a nice crispy topping. Very easy and very yummy!
Delicious flavor/texture!. Made it in an 8×8 pan(please specify standard pan size) and added 1/2 t of gran marnier to cherries. Made extra topping after reading other reviews but only used proportions in the recipe-it was enough for this size pan. Used half melted/half cubed butter in food processor-couple of pulses. Guess I’ll have to make it again to use the leftover topping! It’s a keeper-easy and delicious. I like that it doesn’t make a ton, so sneaky Pete, AKA my husband , won’t keep picking at it for days.
Very good and super easy.
Way too much nutmeg for my taste. I will try again with less nutmeg.
This dessert is like a bowl of cherries with a very satisfying cookie crust on top of it – yum! I wanted to use fresh sweet cherries instead of canned pie filling, and I wanted to cut some of the fat, so here’s what I did, and it worked perfectly. 1) Pit and halve fresh sweet cherries until you have 3 cups. 2) Add 1 1/2 T cornstarch, 1/2 t vanilla extract, 1/4 t almond extract, and 1/4 cup sugar to the cherries and stir. 3) Follow the rest of the recipe as written, except drizzle 1/4 cup melted butter over the crisp part instead of 1/2 cup.
this is a simple, quick, easy and delicious recipe. We served it with some fresh, homemade whipped cream and loved it.
I was a wee bit more heavy-handed with the spices than the recipe suggested but I’m always like that with things that require cinnamon, allspice, etc.
Use less nutmeg and it will be perfect