Cherry Crisp

Lisa N


Delicious, quick, and easy cherry crisp made with cherry pie filling and pantry ingredients.

You will see by the recipe that I add additional sugar to the cherry pie filling, but you could cut it back to your preference or omit it.

pinch tips: How to Core and Slice an Apple






15 Min


35 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
The addition of almond extract to the cherries adds that extra punch of flavor I absolutely loved. The crunchiness of the crumble, tops the recipe lovely. All that's missing is a big ol' scoop of vanilla ice cream!


2 c
all-purpose flour
1/2 c
granulated sugar
1/4 c
light brown sugar
1 pinch
ground cinnamon
1 1/2 stick
butter or margarine, softened
2 can(s)
cherry pie filling, 21 oz. each
1/3 c
granulated sugar, reserved
2 tsp
almond extract

Directions Step-By-Step

Preheat oven to 350ºF.
To a large mixing bowl, add flour, brown sugar and granulated sugar, except for the reserved amount of granulated sugar; add ground cinnamon; stir with a fork to combine. Add in the softened butter or margarine. Using your fingers, pinch the flour/sugar mixture into the butter until large crumbs form.
To a medium sized mixing bowl, add two cans of cherry pie filling, reserved 1/3 cup of granulated sugar, and almond extract; stir to combine.
Spray a square baking dish with non-stick spray. Pour cherry mixture into baking dish. Top with crumble topping, spreading evenly over the top.
Bake at 350º for 35 to 40 minutes or until top is golden. Serve warm, topped with whipped cream or French vanilla ice cream. Refrigerate remaining cherry crisp.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy