Cherry Crisp

Cherry Crisp is a delicious and easy cherry dessert. This is loaded with red tart cherries in a thick and creamy base, and then topped with some hearty oats and brown sugar cinnamon topping. A quick and easy cherry crisp recipe that doesn't use pie filling.

Course Desserts

Cuisine American

Keyword canned cherry recipe, cherry crisp, cherry crisp recipe, cherry crisp with pie filling, cherry crumble recipe, dessert crisp, dessert with canned cherries, easy cherry crisp, easy dessert recipe, quick cherry dessert

Prep Time 15

Cook Time 30

Total Time 45

Servings x12 pan

Calories 295kcal

Author Kelsey

Equipment

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 8x12 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 8x12 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

Cherries - You are welcome to use canned cherries, frozen cherries, or even fresh.

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.

Nutrition