This old-fashioned Cherry Crisp Recipe is a simple, quick, and delicious dessert packed with cherry flavor and topped with a crunchy oat crumble.
This crisp is the perfect recipe for the summertime but if you like cherry pie (without all the fuss of course) you are going to love this any time of the year.
It is made with canned cherries so no need to worry about cherry season.
We hope you treat your family this week to this tasty treat.
You can whip it up in minutes, serve it with a scoop of ice cream and it will be the ultimate weeknight easy dessert.
Delicious and comforting, what more could you ask for in a dessert right?
Ingredients you will need:
- 2 (15 oz) cans of Red Tart Cherries
- 1 teaspoon Vanilla
- 3 teaspoon Cornstarch
- ¾ cup packed Brown Sugar
- ½ cup All-Purpose Flour
- ½ cup Old Fashioned Rolled Oats
- ⅓ cup soft unsalted Butter
- ¾ teaspoon Cinnamon
- Optional – Whipped Cream and/or Vanilla Ice Cream
Supplies you will need:
• 8 x12 baking pan
• small sauce pot
• medium bowl
How to Make this Easy Cherry Crisp Recipe!
Heat oven to 375°. Drain and reserve liquid from cherries.
Pour reserved liquid into a small saucepot and bring to boil.
Whisk in cornstarch to thicken.
Remove from heat and stir in vanilla.
In a medium-size bowl, mix together brown sugar and butter.
Add your dry ingredients: Combine flour, oats, and cinnamon to the mixture and combine until it resembles coarse crumbles.
Spread cherries into a prepared pan.
Pour thickened cherry sauce over cherries.
Sprinkle and spread the oat crumbles over the cherry mixture.
Bake for 30 minutes in the preheated oven or until the oat mixture is golden brown and crisp.
Serve warm or cooled with whipping cream and/or vanilla ice cream
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Questions you may have:
What is the difference between a classic cherry crisp and a cherry cobbler?
Although they are very similar, both are baked with a layer of fruit filling and topped with a pastry. The difference lies within that pastry.
A cobbler most often has a pie crust or biscuit drop topping, whereas a crisp has a streusel topping, always with oats.
Even a cherry crumble is a little bit different than a crisp, although very, very similar. A crumble will not have the oats in the topping.
Can You Freeze Cherry Crisp?
Yes, you can. You will want to bake as directed and allow the crisp to cool completely.
Once cooled cover the cherry crisp with a double layer of aluminum foil and freeze for up to 2 months.
When you are ready to bake thaw in the refrigerator and bake as directed.
Can I modify this cherry crisp original recipe?
Yes, you can substitute the cherries with any of your favorite flavors of pie filling.
Some other great options include apple, blueberry, peach, etc.
You will just skip adding in the cornstarch or vanilla.
Layer the pie filling into the bottom of the pan and make the crunchy topping as directed.
More Crisp and Cobblers:
- Easy Apple Crisp
- Easy Peach Cobbler
- Pecan Cobbler Recipe
- Blueberry Cobbler Recipe
- Caramel Apple Dump Cake
- Mixed Berry Dump Cake
- Fruit Cobbler Recipes
- Fresh Strawberry Crisp
Want to print or save this Cherry Crisp Recipe?
Cherry Crisp Recipe
Ingredients
- 2 15 oz can Red Tart Cherries
- 1 teaspoon Vanilla
- 3 teaspoon Cornstarch
- ¾ cup packed Brown Sugar
- ½ cup All-Purpose Flour
- ½ cup Old Fashioned Oats
- ⅓ cup soft Butter
- ¾ teaspoon Cinnamon
Instructions
- Heat oven to 375°
- Drain and reserve liquid from cherries.
- Pour reserved liquid into a small saucepot and bring to boil. Whisk in cornstarch to thicken.
- Remove from heat and stir in vanilla.
- In a medium-size bowl, mix together brown sugar and butter.
- Add flour, oats, and cinnamon to mixture and combine until it resembles coarse crumbles.
- Spread cherries into a baking pan.
- Pour thickened cherry sauce over cherries.
- Sprinkle and spread oat mixture over cherries.
- Bake 30 minutes or until the oat mixture is golden brown and crisp.
- Serve warm or cooled with whipping cream and/or vanilla ice cream.
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