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
2 call-purpose flour
1/2 cgranulated sugar
1/4 clight brown sugar
1 pinchground cinnamon
1 1/2 stickbutter or margarine, softened
2 can(s)cherry pie filling, 21 oz. each
1/3 cgranulated sugar, reserved
2 tspalmond extract
How to Make Cherry Crisp
- 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 9x9-inch 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.