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This quick and easy Cherry Crisp recipe has an irresistible combination of juicy cherry pie filling and crispy, buttery oat topping. Serve warm out of the oven with a big scoop of vanilla ice cream for the perfect summer dessert.Pin this recipe for later!
Table of Contents
Why We Love This Recipe
- Easy to make – A straightforward dessert that doesn’t require any advanced baking skills. With simple ingredients and basic preparation techniques, it’s accessible to both experienced bakers and beginners.
- Bursting with flavor – Cherry Crisp showcases the natural sweetness and tartness of cherries, which intensify during baking, creating a luscious and fruity filling.
- Irresistible crisp topping – The buttery, crumbly topping adds a satisfying crunch to each bite. It’s made with a combination of oats, flour, butter and pecans creating a wonderful contrast to the soft cherry filling.
- Use any Flavor – This recipe will work with any flavor of fruit pie filling, like blueberry, strawberry, apple or peach. Just chop bigger chunks into smaller pieces.
How to Make a Cherry Crisp
See recipe card below for ingredient quantities and full instructions.
Prep. Preheat your oven and grease an 8×8-inch baking dish.
Mix the Topping. Use a fork to blend to flour, oats, brown sugar and ground cinnamon together. Add pecans and melted butter and stir until everything is moistened and crumbly.
Assemble the Crisp. Pour cherry pie filling into the baking dish and top with the oat topping.
Bake. Put it in the oven and bake for about 30 minutes or until the top is crispy and the filling is bubbling. Remove and cool for at least 10 minutes before serving.
A crisp is a dessert, usually with some type of fruit, baked with a crispy topping. That’s where the name comes from. Pretty much any fruit pie flavor you’ve heard of can be made into a crisp.
Absolutely! While this recipe focuses on cherries, you can experiment with other fruit pie fillings like apples, peaches, or strawberries.
Yes, you can prepare the crisp ahead of time and refrigerate it. Just reheat it in the oven before serving, or let it sit out on the counter for 30 minutes so it’s not cold.
- Refrigerator: Cover the pan and refrigerate leftover Cherry Crisp for up to 4-5 days.
- Freezer: You can freeze the unbaked crisp with the topping or after it’s been fully cooked and cooled. Cover tightly with plastic wrap and foil and freeze for up to 6 months. For unbaked crisp, thaw in the fridge overnight then bake as directed. For a fully cooked dessert, thaw overnight, then serve as desired.
More Summer Desserts
- Peach Crisp
- Strawberry Rhubarb Crisp
- Easy Microwave Apple Crisp in a Mug
- Cherry Cheesecake Dip
- No Bake Blueberry Cheesecake
- Strawberry Shortcake with Biscuits
Cherry Crisp Recipe
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup chopped pecans
- 1/4 cup unsalted butter melted
- 21 ounces cherry pie filling (1 can)
- Preheat oven to 350 degrees F.
- In a large mixing bowl, mix together flour, rolled oats, brown sugar, cinnamon, and salt.
- Add pecan and butter. Stir until everything is moistened and has a crumb-like texture.
- Pour cherry pie filling into an 8-inch x 8-inch baking dish.
- Pour oat mixture over cherries and carefully spread into an even layer. (You don't want things mixing together.)
- Bake for 30 minutes or until the pie filling is bubbling and the crisp is golden.
- Remove from oven and let rest for 10 minutes before serving.