Whip up this homemade cherry crisp for a simple and satisfying dessert. Cherries galore in each bite that is topped with an oat and brown sugar and cinnamon topping. This cherry crisp is so quick to throw together.
This cherry crisp recipe will make your whole house smell incredible as it bakes. Golden oat topping with thick cherries underneath, that pairs perfectly with ice cream or whipped cream. Try my heaven on earth cake recipe, with cherry as well. Or try this cherry jubilee recipe.
This is a quick and fast dessert with canned cherries that you can whip up in no time. I have also added rhubarb to my cherry for added flavor to the dessert crisp.
I am a sucker for cherries and whether you have fresh cherries, canned, or even frozen you can make this delicious dessert to spoon up your family and friends.
This Cherry Crisp Is…
- Made with red tart cherries
- Can make cherry crisp with pie filling if you want
- An oat based topping
- Delicious
- Great for serving a crowd or take to a potluck
Ingredients You Need
Red Tart Cherries – I used canned cherries for this recipe. Now I make my own cherry sauce to pour over the cherries. It really enhances the flavor tremendously!
Vanilla – Adds a nice sweetness to the crisp.
Cornstarch – This is the thickening agent to give your cherries that glaze that smothers all around them.
Brown Sugar – A warm buttery sugar to bring the dish together.
Flour and Oats – These two will be a part of your topping to sprinkle on top.
Butter – I do recommend real butter not margarine for this recipe.
Cinnamon – The cinnamon enhances all the flavors from the oats to the cherries.
Substitutions
Cherries used can be frozen, fresh that have pits removed, or of course canned.
If you don’t want your own cherry glaze you can easily swap with cherry pie filling to speed up the process and less ingredients needed.
Gluten free flour can be substituted for the all purpose flour.
Add in some orange zest or lemon zest to add a nice zing of flavor.
How to Make
Full directions on how to make this cherry crisp recipe are in the printable recipe card. This is a visual walk-through.
- Start by draining juice off the cherries. Then pour the cherries in your 8×12 baking pan, and juice in a pan on stove.
- Bring the cherry juice to a boil and stir in the cornstarch to thicken.
- Remove from heat and stir in the vanilla extract.
- Pour the thickened sauce over the cherries in the baking dish. Spread it out evenly.
- Mix up the flour and oat topping to create a coarse crumble.
- Sprinkle the oats over the cherries, and bake until oats are golden brown and crisp.
Let the cherry crisp cool a bit then serve with a scoop of ice cream or whipped topping.
Helpful Tips
Here are some helpful tips to set you up for success when making this quick cherry dessert!
- If you use fresh cherries, use a cherry pitter, it will make the prep work so much easier. I use one that does 6 cherries at once to make it a lot faster.
- You can use a 9×13 pan if you would like for this cherry crumble recipe.
- Using real butter helps with flavor but you will find margarine will give a greasy and oily texture, that you don’t want.
- Feel free to mix up fruit used. Do some cherries and some blueberries, or raspberries. Just do whatever fruit you want.
- Bake until the oats have a nice golden look and is a crispy texture on top.
FAQs
Common questions about this easy Cherry Crisp Without Pie Filling recipe are below!
Easy Desserts Recipes
Have you tried the recipe? If so, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below or drop a comment. Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group
Cherry Crisp
Ingredients
- 2 can Red Tart Cherries
- 1/2 cup rolled oats
- 1 teaspoon vanilla
- 2 teaspoons cornstarch
- 1/2 cup flour
- 3/4 cup brown sugar packed
- 1/3 cup softened butter
- 1 teaspoon cinnamon
- Ice cream or Whipped Cream optional
Instructions
- Preheat your oven to 375 degrees. Spray your 8×12 baking pan with cooking spray and set aside.
- Open your cherries and drain off the juice, and pour the cherry juice into your small sauce pan.
- Pour the cherries in the 8×12 pan in an even layer and turn the pan to medium-high and bring cherry juice to a boil.
- Once it is boiling you will whisk in the cornstarch and mix until it thickens like a glaze.
- Remove from heat and stir in the vanilla. Then pour the sauce over the cherries in the baking sheet.
- In a small bowl add your softened butter, flour, oats, and cinnamon. Mix until it is a crumble.
- Sprinkle over the cherries and then bake for 25-30 minutes or until the top is golden brown.
- Serve your cherry crisp with a scoop of vanilla ice cream or even whipped topping.
Notes
Make From Fresh or Frozen Cherry Directions:
So to make the crisp with fresh cherries simply add 1/3 cup granulated sugar to 5 cups of fresh cherries. Mix in the cornstarch and a teaspoon of lemon juice and 1/2 teaspoon vanilla extract. Pour into the baking dish, and then add topping and bake the same. If you use sour cherries just add 1-2 more tablespoons granulated sugar, to help mellow out the tartness. Pie Filling – If you want to skip and use pie filling go ahead. Just pour filling in the pan, top with crumble and bake. Storing – This cherry crisp will store at room temperature for 2-3 days, or in the fridge for 4-5 days. I always store the crisp in the fridge.Equipment
Nutrition
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Comments & Reviews
BETTY J HICKSON says
You have 4 ingredients that are listed twice, do I follow your recipe just the way it is listed? Thank you, I need to know before I do this, it sure looks wonderful.
Kelsey says
Sorry Betty, there was a glitch in the system where it doubled the ingredients and listed them multiple times. I got it fixed.
Robin Bush says
@Kelsey, how much oats does this recipe call for? I don’t see it listed. Thanks
Robin Bush says
How much on the oats for this recipe? I don’t see it listed. Thank you!
Kelsey says
I am so sorry @Robin! It is 1/2 cup
Robin Bush says
@Kelsey, thanks so much!
Beverly says
The brown sugar was not listed, when you make the crumble; just in the ingredients list.
Beverly says
The brown sugar was not listed, when you make the crumble; just in the ingredients list. Also, I had to add more cornstarch to thicken.