I’ve been making this cherry crisp since I wanted a no-fuss summer dessert that still felt homey and a little indulgent. Canned cherry pie filling keeps the flavor bright and consistent, the oat-and-brown-sugar topping gets golden and crackly, and it’s one of those recipes that’s as welcome at a weeknight dinner as it is on holiday dessert tables. If you love quick fruit desserts, you might also enjoy this similar easy cherry dump cake for another take on a one-dish treat.
Why you’ll love this dish
This recipe is fast, forgiving, and crowd-pleasing. Two cans of cherry pie filling mean you skip pitting cherries and thickening juices. The crumb topping — oats, brown sugar, flour, pecans and cinnamon — gives texture, toasty flavor and a buttery finish. It’s a great make-ahead option for potlucks, a cheap dessert when cherries aren’t in season, and a weekend comfort dessert when you want something simple but special.
“The topping is buttery and crisp while the cherries bubble up with just the right amount of sweetness — my family asks for seconds every time.” — a reader review
Step-by-step overview
This is a straightforward bake: spread canned cherry pie filling into a deep 9-inch pie plate or a 9 x 9 square pan, make a coarse streusel by cutting cold butter into oats, flour and sugar, sprinkle it over the cherries, and bake until the top is golden and the filling bubbles. Rest briefly so the filling sets, then serve warm with a scoop of vanilla ice cream or lightly sweetened whipped cream.
What you’ll need
- 2 (21-ounce) cans cherry pie filling
- 1 cup old-fashioned oats (not instant) — for chew and structure; quick oats can be used in a pinch
- 1 cup all-purpose flour (for binding; see substitutions below)
- 1 cup packed brown sugar (light or dark both work)
- 1/2 cup chopped pecans (toasted if possible; substitute walnuts or omit for nut-free)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) salted butter, cut into slices and kept cold
- Vanilla ice cream or sweetened whipped cream, for serving
Substitution notes: Use gluten-free 1:1 flour to make the topping gluten-free and vegan butter (firm, cold) to make it dairy-free. If you prefer a nuttier crunch, swap pecans for chopped almonds.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Position a rack in the center.
- Pour both cans of cherry pie filling into a deep 9-inch pie plate or a 9 x 9 square baking dish and spread into an even layer.
- In a medium bowl combine oats, flour, brown sugar, pecans, cinnamon and salt. Toss to blend.
- Add the cold, sliced butter. Use a large-tined fork, a pastry cutter, or your clean hands to cut the butter into the dry mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Sprinkle the topping evenly over the cherry filling and gently pat so it covers the surface.
- Place the baking dish on a rimmed baking sheet to catch any overflow.
- Bake 25–30 minutes, until the topping is golden brown and the filling is bubbling at the edges. If the top is browning too quickly, loosely tent with foil for the last 5–10 minutes.
- Remove from the oven and cool on a wire rack for about 15 minutes so the filling sets slightly. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.
Best ways to enjoy it
Serve warm with a large scoop of vanilla ice cream and a sprinkle of toasted pecans for contrast. For a lighter touch, add a spoon of lightly sweetened whipped cream and a few fresh mint leaves. If you want a fuller dessert plate, pair slices with a simple green salad or a citrusy slaw. For a contrasting savory-sweet meal, this crisp follows a hearty main; try balancing it with bright, herb-forward sides like a crisp rice salad such as Chicken Shawarma Crispy Rice Salad.
Storage and reheating tips
- Refrigerate: Cover leftover crisp with foil or plastic wrap and store in the refrigerator for up to 4 days.
- Reheat: Warm individual portions in the microwave for 20–40 seconds, or reheat a larger portion in a 325°F (160°C) oven for 10–15 minutes until heated through and the topping is crisp again.
- Freeze: To freeze, wrap tightly with plastic and foil or store in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then re-crisp in a 350°F oven for 10–15 minutes.
- Food safety: Discard any leftovers left at room temperature for more than 2 hours.
Pro chef tips
- Keep the butter cold: Cold butter creates flaky, craggy crumbs that brown nicely.
- Don’t overwork the topping: Stop when you see pea-sized butter pieces; overmixing makes the topping dense.
- Toast the pecans: A quick 5-minute toast in a skillet brings out nutty flavor.
- Prevent spillover: Always bake on a rimmed sheet — cherry filling bubbles and can drip in the oven.
- Texture tweak: Add 1/4 cup shredded coconut or swap half the oats for quick-cooking oats for a softer bite.
Creative twists
- Fresh-cherry version: Use 4 cups pitted fresh cherries, 1/4–1/3 cup sugar (taste), and 1–2 tablespoons cornstarch to thicken (cook down briefly on stovetop first).
- Mix-fruit crisp: Combine cherry filling with a cup of fresh or frozen berries for more color and complexity.
- Citrus-kick: Add 1 teaspoon lemon or orange zest to the filling for brightness.
- Maple-walnut: Replace brown sugar with 3/4 cup maple syrup and swap pecans for walnuts; reduce butter slightly.
- Gluten-free or vegan: Use a certified gluten-free flour blend and vegan butter to accommodate dietary needs.
Your questions answered
Q: Can I use fresh cherries instead of canned filling?
A: Yes. Use about 4 cups pitted cherries, 1/4–1/3 cup sugar (adjust to taste), and 1–2 tablespoons cornstarch or arrowroot to thicken. Simmer cherries briefly with sugar and cornstarch to get a cohesive filling before baking.
Q: Can I assemble ahead of time?
A: Absolutely. You can assemble the crisp and refrigerate it, covered, for up to 24 hours before baking. For longer prep, freeze unbaked for up to one month and bake from frozen (add a few extra minutes).
Q: How do I keep the topping extra crunchy?
A: Use old-fashioned oats, keep butter cold and cut into pea-sized pieces, and re-crisp in a hot oven (350°F) briefly if needed. Don’t cover while baking.
Q: Is this recipe suitable for nut allergies?
A: Yes. Omit pecans or replace them with toasted sunflower seeds for crunch.
Q: What if the filling bubbles over?
A: That’s why a rimmed baking sheet is recommended — it catches drips. If overflows occur, wait for the oven to cool and then wipe the spill from the oven to avoid burning smells later.
Conclusion
If you want the original source for a similar easy cherry crisp, see this reliable Easy Cherry Crisp – The Salty Marshmallow recipe for variations and photos. For another community-tested version and user reviews, check the Cherry Crisp Recipe on Allrecipes.
Cherry Crisp
Ingredients
Cherry Filling
- 2 cans (21-ounce) canned cherry pie filling
Crisp Topping
- 1 cup old-fashioned oats (not instant) Quick oats can be used in a pinch.
- 1 cup all-purpose flour For binding; gluten-free 1:1 flour can be used.
- 1 cup packed brown sugar Light or dark both work.
- 1/2 cup chopped pecans Toasted if possible; substitute walnuts or omit for nut-free.
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup salted butter Cut into slices and kept cold.
For Serving
- to taste vanilla ice cream or sweetened whipped cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Position a rack in the center.
- Pour both cans of cherry pie filling into a deep 9-inch pie plate or a 9 x 9 square baking dish and spread into an even layer.
- In a medium bowl combine oats, flour, brown sugar, pecans, cinnamon, and salt. Toss to blend.
- Add the cold, sliced butter. Use a large-tined fork, a pastry cutter, or your clean hands to cut the butter into the dry mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Sprinkle the topping evenly over the cherry filling and gently pat so it covers the surface.
- Place the baking dish on a rimmed baking sheet to catch any overflow.
Baking
- Bake for 25–30 minutes, until the topping is golden brown and the filling is bubbling at the edges. If the top is browning too quickly, loosely tent with foil for the last 5–10 minutes.
- Remove from the oven and cool on a wire rack for about 15 minutes so the filling sets slightly. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.
