Description
This cherry crisp recipe is warm, bubbly, and topped with a buttery oat crumble—made with pantry staples and ready in just 30 minutes.
Ingredients
Units
Scale
- 2 (21-ounce) cans cherry pie filling
- 1/2 cup quick cooking rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease a 10–12 inch cast iron skillet or 9x9 inch baking dish with butter.
- Pour cherry pie filling into the pan and spread evenly.
- In a bowl, mix oats, flour, brown sugar, cinnamon, baking powder, and salt. Stir in melted butter until crumbly.
- Sprinkle topping over cherries. Bake for 15–20 minutes, until filling is bubbly and topping is golden brown.
- Cool for 5 minutes. Serve warm with vanilla ice cream or whipped cream.
Notes
Try cast iron for extra crunch. Add nuts for texture. Use coconut oil for dairy-free. Assemble topping ahead to save time. Store leftovers in the fridge up to 3 days. Reheat at 350°F for 10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 28g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg