Cherry Crunch Recipe -
Cherry Crunch Recipe
  • READY IN 55 mins

Cherry Crunch

Recipe by  

"Cherry pie filling is lovingly sandwiched between 2 layers of crunchy oaty goodness. Substitute apple pie filling and sprinkle a little extra cinnamon over the top if you like."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch square pan Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Preheat oven to 375 degrees F (190 degrees C.)
  2. In a medium bowl, combine the rolled oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.
  3. Sprinkle one half of crumb mixture in the bottom of a 9 inch square baking dish. Cover with cherry pie filling. Sprinkle remaining crumb mixture over pie filling.
  4. Bake in the preheated oven for 40 minutes, or until topping is golden brown. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2005

Very good! I basically just used the crisp topping in this recipe, using all whole-wheat pastry flour for the white. It was delicious! I hate canned cherry pie filling, so instead, I used one 16 oz. bag of frozen sweet dark cherries from Trader Joe's, and one can of sour pie cherries. I poured the juice from the can in because I like juicy crisp desserts. I added no additional sugar. Put the crisp all on top and used the same size pan called for in the recipe. It was perfect!

Most Helpful Critical Review
Nov 26, 2011

I wasn't really thrilled,the topping was a bit dry.

Jan 02, 2003

Good overall flavor (I used blueberry filling). I will, however, have to play with the recipe. When I think of "crunch", I like it all to be crunchy. The layer on the bottom got too soft for my taste. Next time I'll put it all on top. Also, I won't use rolled oats again, the texture wasn't right. I'll use the quick oats next time.

Feb 10, 2003

Very good and very simple to make. I added a splash of almond extract to give it a boost of cheery flavor. I also didn't make the bottom layer with the oat mixture. I used it all on top. Definately a keeper...great for when unexpected company arrives!

Mar 06, 2012

This is DELICIOUS. Because I don't ever buy canned pie filling, I made my own from frozen cherries and a mixture of water, a little lemon juice, vanilla extract, sugar and cornstarch. I served this crisp style with a dollop of whipped topping--we all really liked it. Next time, I'll try this with homemade apple pie filling and apple pie spice. I think that would be REALLY tasty.

Dec 29, 2010

When Mr. LTH's stepfather requested "something cherry" for his birthday dessert (and his celebration got bumped up at the last minute), this is what I stumbled upon to make for him. This is GREAT and easy! The only change I made was to add some almond paste to the crunch (thanks, Marie C!) as I'd planned to add almond extract but found myself out of it! I couldn't find any of my 8X8 pans, so I needed to use a larger pan and, as such, used 2 cans of filling but left everything else the same. Awesome. We liked it so much, I made it 3 days later for Christmas. When I made for Christmas (in 2 pie plates because I still can't find any of my square glass pans!), I accidentally used a jar of RED RASPBERRY filling in one pan and I think I actually liked that even better. All in all, a great simple recipe. THANKS, Timothy!

Sep 25, 2006

Umm-umm good! This was so quick & easy!! We loved it!!! As someone else suggested, I added a splash of almond extract to the cherries. I also added a little more butter & some water because the crumb mixture seemed too dry. Maybe it's suppose to since it is a "crumb" mixture. Next time I'll leave out the water to see the difference. We are ancious to try this w/ apple & blue-berry pie fillings. Thanks so much for sharing this recipe.

Sep 08, 2006

I double the batch and made in a 9X15 cake pan for a morning breakfast for my co-workers. I put one layer of the crumble in my pan and pressed it down. Then baked it for 10 minutes before putting the cherries on top along with the rest of the crumble. I then baked for 30 more minutes. Turned out petty good…I would make again. It wasn’t a to-die for dessert but good.


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  • Calories
  • 321 kcal
  • 16%
  • Carbohydrates
  • 53.3 g
  • 17%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 91 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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