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Classic Cherry Crisp is a summer must make. Topped with a comforting layer of oats and spices, this simple dessert is a semi-homemade recipe win!
If your family loves a good picnic or backyard bbq like our does, you’re going to want to add this recipe to your next party menu. It’s the best dessert to follow up other picnic favorites like Classic Macaroni Salad and Slow Cooker Baby Back Ribs.
Cherry Crisp Recipe
There are two desserts that stick out in my mind as Americana – apple pie and cherry crisp. Both are fruity and are perfect for sharing with friends and family. This cherry crisp recipe is so simple to make even the kids can help! I’m keeping it semi-homemade with canned pie filling, but if you want to make everything from scratch you can do that too.
What is a crisp?
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.
I think my favorite thing about this dessert is its simplicity. Nothing fancy. Just straight forward flavors that’ll make everyone at your table smile. Sometimes it’s not about layer cakes and intricate recipes.
How to Make a Cherry Crisp
- Preheat your oven to 350 degrees F and prep your 8-inch baking dish.
- Use a fork to stir together the flour, oats, brown sugar, and cinnamon in a large mixing bowl. Add the pecans and melted butter and stir it all together until everything is moistened.
- Pour the cherry pie filling into your baking dish and spread it an even layer with a spatula.
- Spread the oat mixture over the top of the pie filling being careful not to mix things together.
- Bake for 30 minutes or until the top is crispy and the pie filling is bubbling.
- Remove from the oven and let cool for 5 to 10 minutes before serving.
The best part is that this recipe comes together in about 10 minutes, and bakes for 30 minutes while you’re eating dinner. After dinner, let your crisp cool just a bit before serving. We like to add a scoop of vanilla ice cream with our crisp. It’s a pretty amazing combination.
What to do with leftovers
- Refrigerator: Cover the pan and refrigerate leftover Cherry Crisp for up to 4-5 days.
- Freezer: You can freeze the unbaked 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.
My favorite crisp recipes
Summer treats you don’t want to miss
- Cherry Pie Bars
- No Bake Blueberry Cheesecake
- Unicorn Ice Cream
- Cherry Cheesecake Dip
- Blueberry Fluff
- 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.