Delicious, quick, and easy cherry crisp made with cherry pie filling and pantry ingredients.
You will see by the recipe that I add additional sugar to the cherry pie filling, but you could cut it back to your preference or omit it.
Just like my homemade Apple Crisp, this recipe is a staple! It’s so perfect served warm out of the oven with a big scoop of vanilla ice cream. I always have everything on hand to make this cherry crisp, including a couple of cans of pie filling. It’s a quick and easy dessert that’s great for last-minute company, or if you’re just craving something sweet! Feel free to use your favorite pie filling for this recipe, while cherry is my fave, it’s great with apple or blueberry as well.
The very first time that I made Cherry Crisp, my brother happened to be visiting. He is an ice cream lover—but he passed up the scoops of vanilla that he tops most desserts with so he could taste the cherries better! Wheat, soybeans and milo are the main crops on our farm. We also have three small cherry trees. I apportion all of that harvest for this recipe. My husband’s is the manager of a coop. I work part-time as a church secretary…teach piano in our home…and enjoy making clothes for myself and our 3-year-old daughter. Cross-stitch is one of my favorite hobbies.
INGREDIENTS :
2 call-purpose flour
1/2 cgranulated sugar
1/4 clight brown sugar
1 pinchground cinnamon
1 1/2 stickbutter or margarine, softened
2 can(s)cherry pie filling, 21 oz. each
1/3 cgranulated sugar, reserved
2 tspalmond extract
STEP-BY-STEP :
1 Preheat oven to 350ºF.
2 To a large mixing bowl, add flour, brown sugar and granulated sugar, except for the reserved amount of granulated sugar; add ground cinnamon; stir with a fork to combine. Add in the softened butter or margarine. Using your fingers, pinch the flour/sugar mixture into the butter until large crumbs form.
3 To a medium sized mixing bowl, add two cans of cherry pie filling, reserved 1/3 cup of granulated sugar, and almond extract; stir to combine.
4 Spray a square baking dish with non-stick spray. Pour cherry mixture into baking dish. Top with crumble topping, spreading evenly over the top.
5 Bake at 350º for 35 to 40 minutes or until top is golden. Serve warm, topped with whipped cream or French vanilla ice cream. Refrigerate remaining cherry crisp.