cherry crisp

★★★★★ 4
By Lisa N
from Coastal, SC

Delicious, quick, and easy cherry crisp made with cherry pie filling and pantry ingredients. I made this recipe so that there is a generous amount of topping for a 9x9-inch baking dish. 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 completely omit it.

Blue Ribbon Recipe

The addition of almond extract to the cherries adds that extra punch of flavor we absolutely loved to this crisp. The crunchiness of the crumble on top is so good. All that's missing is a big ol' scoop of vanilla ice cream! This is seriously simple to make when you need a last-minute dessert.

— The Test Kitchen @kitchencrew
★★★★★ 4
serves 8
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For cherry crisp

  • 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
    cherry pie filling, 21 oz. each
  • 1/3 c
    granulated sugar, reserved
  • 2 tsp
    almond extract

How To Make cherry crisp

  • 1
    Preheat oven to 350ºF.
  • 2
    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.
  • 3
    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.
  • 4
    Spray a square 9x9-inch baking dish with non-stick spray. Pour cherry mixture into baking dish. Top with crumble topping, spreading evenly over the top.
  • 5
    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.
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