Recipe by Holly
"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!"
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1 (21 ounce) can
cherry pie filling
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. Unless 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.
The first time I made this I went by the recipe. This time I changed it up a bit. I made my own cherry pie filling then just dumped all the crumble ingredients in my food processor, not melting the butter. I used 1 cup of flour, 1 cup of oats, 3/4 cup of brown sugar, 3/4 cup of butter and a pinch of salt. I added almonds to my cherry pie so didn't put any nuts in the crumble. I also omitted the cinnamon and nutmeg because I really didn't care for the way they 'marry' with the cherries.
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 cherries (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.
Very tasty and EASY dessert. My boyfriend and son absolutely loved it. Next time, I will cut nutmeg down to 1/4 tsp...was a little too "nutmeggy", but very good, nonetheless.
This would be good with blueberries/apples/peaches too, I would bet.
This was really yummy! I made some changes though. 1st, I mixed 1/2 cup of light cream cheese, 1 tsp almond extract, and 1 tsp vanilla extract in to the cherry pie filling. And, I changed the pecans to almonds, and it was REALLY good! Fresh whipped cream went with it perfectly.
This was very easy. I used splenda instead of sugar and sugar-free canned cherry pie filling for a low-cal dessert.
This was very good, though I thought the nutmeg flavor was a tad too strong....I'd use maybe 1/2 or 1/3 a tsp. nest time. I made extra granola/flour/sugar mixture and pressed about half of it onto the bottom of the greased pan and then poured on the cherries and finished with the rest of the mixture and the pecans. I took another reviewer's advice and ate it with some vanilla ice cream--I definitely second that recommendation!!
I couldn't bring myself to use canned cherries, so I subbed fresh blueberries (6 cups fresh blueberries, 2/3 cup orange juice, 1/4 cup plus 2 tablespoons sugar - pour in pan and mix) and doubled the recipe for a 9x13 inch baking pan. I also reduced both the cinnamon and sugar. This got several requests for the recipe when I took it in to work.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 126
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