Easy Cherry Crisp
Easy Cherry Crisp is such a delightful recipe. It’s really easy to toss together since it uses canned cherry pie filling rather than fresh cherries. The clincher is that it uses cinnamon in the topping. I wondered how cinnamon would work with cherries, but it turned out really delicious.
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Back in January I made up a meal for a friend from our church that had a squamish cell carcinoma removed from the top of her head. I was in the middle of packing up our house preparing for a move and didn’t have a ton of stuff on hand. But I still had all the ingredients in my pantry to make up a batch of this.
Her husband was on a diet where he was only eating soups. So I added a Creamy Chicken Sausage and Vegetable Chowder and a batch of Jalapeno Bacon Cornbread since they enjoy Tex-Mex. They loved the meal, and I enjoyed being able to stop all of my packing for a day and do something different. 🙂
I found this recipe over a decade ago from the Cherry Marketing Institute. Unfortunately, I’m no longer able to find a link to the original recipe. But I followed that recipe pretty closely.
Easy Cherry Crisp is just that. EASY. It’s quick, simple and yet amazing to the taste buds. I also made one for us which we served ala mode. My, oh my! Simply wonderful. Enjoy as a treat for Valentine’s Day.
Easy Cherry Crisp is a really scrumptious dessert.
It’s wonderful for holidays like Valentine’s Day.
We loved Easy Cherry Crisp served with ice cream.
Easy Cherry Crisp has a topping that includes coconut, walnuts and a touch of cinnamon.
Here’s what I did.
I used these ingredients.
Spoon pie filling into an ungreased baking dish. Add almond extract and stir to mix thoroughly.
In a separate mixing bowl, add UNBLEACHED all-purpose flour (bleached flour toughens baked goods). Add brown sugar and cinnamon.
Stir ingredients to combine.
Cut in butter with a pastry blender until coarse crumbs form.
Add coconut and nuts (I used walnuts).
Stir with a fork to combine.
Spread topping over top of cherry pie filling in dish.
Bake at 350 degrees for about 30 minutes or until bubbly around edges of baking dish. (My recipe took about 45 minutes).
Easy Cherry Crisp is a great dessert for company.
I never would have dreamed the combination of cherries, almond extract and cinnamon would taste so well. I thought the flavors would be competing with each other. But this dessert turned out so tasty.
It’s also good without ice cream.
We loved the way this dessert turned out, plus it was just sooooo easy to whip up.
Here’s the recipe.
EASY CHERRY CRISP
(Recipe adapted from the Cherry Marketing Institute)
Easy Cherry Crisp
Equipment
- 1 8x8" glass baking dish
- 1 wooden spoon
- 1 medium mixing bowl
- 1 nut chopper if nuts are not previously chopped
- measuring cups
- measuring spoons
Ingredients
- 21 oz. can cherry pie filling
- 1/2 tsp. almond extract
- 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup brown sugar firmly packed
- 1 tsp. ground cinnamon
- 3 tbsp. unsalted butter softened
- 1/2 cup walnuts chopped, (or pecans)
- 1/4 cup sweetened flaked coconut
- ice cream or whipped cream (for topping, if desired)
Instructions
- Pour cherry pie filling into an ungreased 8 x 8 x 2-inch baking pan.
- Stir in almond extract.
- Put flour, brown sugar and cinnamon in a medium mixing bowl; mix well.
- Add butter; stir with a fork until mixture is crumbly.
- Stir in walnuts and coconut.
- Sprinkle mixture over cherry pie filling.
- Bake in a preheated 350°F (175°F) oven 25 minutes, or until golden brown on top and filling is bubbly.
- Serve warm or at room temperature.
- If desired, top with ice cream or whipped cream.
Notes
Recipe adapted from the Cherry Marketing Institute.
© Can’t Stay Out of the Kitchen
Nutrition
If you enjoy cherry desserts, this one is right up your alley. 🙂
The topping adds a really nice crunch to this dessert because it includes coconut and nuts.
If you need a dessert to whip up in a jiffy, Easy Cherry Crisp is it!
Every bite goes down, oh so good.
You may also enjoy these delicious recipes!
Easy Cherry Crisp
Equipment
- 1 8×8" glass baking dish
- 1 wooden spoon
- 1 medium mixing bowl
- 1 nut chopper if nuts are not previously chopped
- measuring cups
- measuring spoons
Ingredients
- 21 oz. can cherry pie filling
- 1/2 tsp. almond extract
- 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup brown sugar firmly packed
- 1 tsp. ground cinnamon
- 3 tbsp. unsalted butter softened
- 1/2 cup walnuts chopped, (or pecans)
- 1/4 cup sweetened flaked coconut
- ice cream or whipped cream (for topping, if desired)
Instructions
- Pour cherry pie filling into an ungreased 8 x 8 x 2-inch baking pan.
- Stir in almond extract.
- Put flour, brown sugar and cinnamon in a medium mixing bowl; mix well.
- Add butter; stir with a fork until mixture is crumbly.
- Stir in walnuts and coconut.
- Sprinkle mixture over cherry pie filling.
- Bake in a preheated 350°F (175°F) oven 25 minutes, or until golden brown on top and filling is bubbly.
- Serve warm or at room temperature.
- If desired, top with ice cream or whipped cream.