Cherry Crisp

Cherry Crisp

"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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Ingredients

55 m servings 362 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 57.2g
  • 18%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C.) Lightly grease a 2 quart baking dish. Pour pie filling into the dish, and spread evenly.
  2. In a medium bowl, mix together flour, oats, sugar, cinnamon, and nutmeg. Mix in melted margarine. Spread over pie filling, and sprinkle with chopped pecans.
  3. Bake in the preheated oven for 30 minutes, or until topping is golden brown. Allow to cool 15 minutes before serving.

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Reviews

Read all reviews 184
  1. 222 Ratings

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Most helpful positive review

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 wa...

Most helpful critical review

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 meltin...

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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 wa...

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 c...

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 go...

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 pe...

This was very easy. I used splenda instead of sugar and sugar-free canned cherry pie filling for a low-cal dessert.

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...

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 o...

This is absolutely the BEST cherry crisp I have ever made! My family loved it, I made it following the exact recipe as posted, it is so easy to make and the topping is wonderful and moist, not d...

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 meltin...

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