Easy Cherry Crisp

Easy Cherry Crisp is a quick and delicious semi-homemade dessert to make any day of the week that is delicious enough for company.  A delicious brown sugar, oat and pecan topping over cherry pie filling and just a touch of cinnamon for a tasty fruit crisp. 

Last week a reader commented that she had used our apple crisp recipe to make a cherry crisp and I knew I had to give it a try. 

There's tons of easy desserts that you can make with cherry pie filling. We love it to top this No Bake Cherry Cheesecake and our kids love these Cherry Cream Cheese Pie Shooters for special occasions.

With a couple of cans of cherry pie filling, this cherry crisp recipe can be made in a snap. Top it off with a scoop of vanilla ice cream or whipped cream for a decadent dessert that everyone will love.

Ingredients Needed

• Canned Cherry Pie Filling
• Old Fashioned Oats ~ Quick Oats will also work 
• All Purpose Flour
• Brown Sugar ~ Light or dark.
• Chopped Pecans ~ Almonds or walnuts are great substitutes or skip the nuts if preferred.
• Kosher Salt
• Ground Cinnamon
• Salted Butter

Step By Step Directions

• Pour cherry pie filling into a deep dish 9 inch pie plate or use a 9 x 9 square baking dish. 

In a bowl you will add the oats, flour, brown sugar, pecans, salt, cinnamon and butter that has been cut into cubes.

• 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 evenly. 

• 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 minutes before serving.

• Cherry crisp can be served warm from the oven or at room temperature.
• Serve with a scoop of vanilla ice cream if desired.

Notes

Fresh cherries can be used in place of the cherry pie filling. You will want to make a homemade cherry pie filling on the stovetop before making the crisp.

Store Cherry Crisp, covered, at room temperature up to 2 days. Refrigerate up to 4 days. 

Reheat in a microwave for a few seconds if desired.

More Fruit Crisp Recipes to Try

You might also like our Peach Crisp made with canned peaches and this Pumpkin Pecan Crisp is a fall favorite. 

During the summer we make blackberry crisp as often as we can. Fruit crisps are so much easier than dealing with pie crust and they are every bit as delicious.

Give this Easy Cherry Crisp a try for a great weeknight dessert. Serve warm cherry crisp with a big scoop of vanilla ice cream and watch it disappear!

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