Cherry Crisp150 Reviews
- Prep: 10 min
- Cook: 30 min
- Ready In: 55 min
“A truly incredible dessert! It's just soooo good and really easy to make. Everyone always raves about it and asks me for the recipe when I make it. Wonderful served with whipped topping or ice cream. Great for vegans!” - by Holly
Original recipe yields 6 servings
- Preheat oven to 350 degrees F (175 degrees C.) Lightly grease a 2 quart baking dish. Pour pie filling into the dish, and spread evenly.
- In a medium bowl, mix together flour, oats, sugar, cinnamon, and nutmeg. Mix in melted margarine. Spread over pie filling, and sprinkle with chopped pecans.
- Bake in the preheated oven for 30 minutes, or until topping is golden brown. Allow to cool 15 minutes before serving.
Amount Per Serving (6 total)
- 362 cal
- 14 g
- 57.2 g
Based on a 2,000 calorie diet
Reviews (150)Rate This Recipe
"You'll want to serve ice cream with this dessert to tone down its richness. I wouldn't eat this dish without 'Breyers Natural Vanilla' ice cream because it's very sweet and rich but in a good way. Unl..." See moreess you have quite a few people to feed, you shouldn't need to double the recipe either. I've never seen anyone use melted butter to make crisp but I would recommend using hard butter from the fridge and mashing it with a fork into the dry ingredients. It should be a crumbly texture sprinkled onto the cherries. If the topping gets creamy and has the consistency of cake batter, it will stay that way when cooked and you won't get the desired 'crispy' consistency of the topping."
"This is by far the quickest and easiest homemade style crisp I have ever made. Yes, it kind of tastes like a "store bought" one, but hey - it takes 15 minutes to prep and you are using canned cherrie..." See mores (or other filling). Per other suggestion, I doubled the crisp part of the recipe. When I was making it, I thought double crisp looked wierd, but when we tasted it - awesome! However, the can of cherry filling I had in the cupboard didn't have enough for what I like. So, I ended up adding about a layer of mixed frozen berries on top of the cherry filling and patting them down into the filling goo. Adding the frozen berries was a good idea; it cut down on the "canned" feeling of the crisp. Omitted nutmeg, used real butter, sub'd walnuts for pecans."
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