cherry crisp

How To Make cherry crisp

• 1

  Preheat oven to 375 degrees. Grease a 9×9 inch or equivalent sized baking dish.
• 2

  Spoon the cherry pie filling into the prepared baking dish.
• 3

  Stir together the rolled oats, brown sugar, flour, salt, and ground cinnamon. Stir in the melted butter until the mixture is crumbly.
• 4

  Sprinkle the crisp mixture evenly over the cherries. Bake 25-30 minutes or until the top is golden brown and bubbly.
• 5

  Cool for 10-15 minutes before serving.
• 6

  Buy premium cherry pie filling. It is well worth the extra cost. This cherry crisp is delicious both warm or cold. If warm top with a scoop of vanilla ice cream. If chilled top with a dollop of fresh whipped cream. You can prepare the crisp topping up to 3 months in advance and store in the freezer. If stored loosely (not compact) then you will be able to sprinkle it over the fruit. The crisp may also be stored in your refrigerator up to 24 hours in advance. Fresh sweet cherries are in season from May to August. If you own a cherry pitter than take full advantage of all that flavor with this homemade cherry pie filling. Store leftovers in an airtight container in the refrigerator for up to 3 days. Wrap the dish tightly with several layers of plastic wrap or place leftovers in a sturdy freezer container and freeze up to 3 months. Defrost in the refrigerator overnight.
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