Cherry Crisp Recipe
Summer nights are even sweeter with a warm Cherry Crisp for dessert. Throw it all together at the last minute and serve it up with some vanilla ice cream.
Servings 8 servings
- 32 ounces cherry pie filling (see notes for using fresh, frozen cherries)
- 1 cup old-fashioned rolled oats
- 1/2 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon optional
- 1/2 teaspoon Salt
- 1/2 cup butter cut into teaspoons
- 1/2 cup walnuts or pecans, toasted and chopped
Preheat oven to 400 degrees. Place cherry pie filling into a 2-quart baking baking dish and set aside.
In a medium bowl whisk together oats, brown sugar, flour, cinnamon, and salt until well-combined.
Add the butter and mash with a fork or pinch together with your fingers until the butter is uniformly combined and the mixture is damp and crumbly. Stir in walnuts. (At this point, the crisp topping can be refrigerated until ready to assemble crisp.)
Sprinkle the crisp mixture evenly over the cherry pie filling. Place in oven and bake until filling is bubbling in the center and the topping is golden brown, about 30 to 35 minutes. Let cool 5 minutes before serving. Serve warm topped with a scoop or two of ice cream or a dollop of whipped cream.
To use fresh or frozen cherries, use the following recipe in place of cherry pie filling:
- 3 1/2 cups pitted fresh tart or sweet cherries
- 3/4 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- Pinch salt
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon pure almond extract
- Preheat oven o 350 degrees. Whisk together the sugar, cornstarch, and pinch of salt to remove any lumps.
- Stir in the water, lemon juice, and almond extract. Add the pitted cherries and stir well to coat. Transfer to a 2-quart baking dish. Top with the crisp topping from recipe above.
- Bake until filling has become thick and bubbly all around the edges and the center, about 40 to 45 minutes. If top starts to brown too quickly, loosely cover with aluminum foil and continue baking until bubbly.