Cherry Crisp Recipe

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.

This dessert is like a bowl of cherries with a very satisfying cookie crust on top of it - yum! I wanted to use fresh sweet cherries instead of canned pie filling, and I wanted to cut some of the fat, so here's what I did, and it worked perfectly. 1) Pit and halve fresh sweet cherries until you have 3 cups. 2) Add 1 1/2 T cornstarch, 1/2 t vanilla extract, 1/4 t almond extract, and 1/4 cup sugar to the cherries and stir. 3) Follow the rest of the recipe as written, except drizzle 1/4 cup melted butter over the crisp part instead of 1/2 cup.

My family loved this. I added a 1/2 tsp almond extract, some lemon zest and a splash of triple sec to the cherry pie filling because it was bland. I reduced the nutmeg to 1/8 tsp based on other reviews and also reduced the brown sugar to 1/2 cup. The toasted pecans on top really made it so I'm glad I used them. I also used cold butter cut into the topping instead of melted margarine. This made a nice crispy topping. Very easy and very yummy!

I read several of the reviews before I tried this. I cut the nutmeg to 1 tsp., and it still seemed a bit "too" spicy. I'd use 1/2 that next time. I also used the "cold" butter, as suggested by one reviewer. It was good... very sweet, but we liked it a lot. I may try a little less brown sugar and a smidge more oats next time. Additionally, it's best to let it sit a cool a bit. This helps in "jelling" the dish rather than serving it right out of the oven. Quick, easy, and yummy. I'll make it again with a few "tweaks".

I did make some changes as I was testing out ideas for a large party. Put in a 9 x 13 pan.. I used 2 bags of frozen cherries and soaked them in a chocolate wine. Mixed those with 2 cans of cherry pie filling. Subbed almonds for pecans because I had them on hand. Doubled the topping and used cold butter instead of melted. Everyone who tried it in the tasting room gave it 2 thumbs up so will be making a lot of it in the future for a party! Adding ice cream or whipped cream helps to balance it out in a good way!

I read the reviews and made a few changes that sounded good and made sense to me. I added a teaspoon of freshly grated lemon rind and 1/2 tsp. of almond extract to the cherries, skipped the nutmeg and used 1 tsp. of cinnamon instead. Did not melt the butter, cut in cubes, and combined with all the topping ingredients in my food processor and processed until crumbly. Used a 8-1/2" square baking dish and topped with 1/3 cup toasted, chopped pecans. The lemon zest was a good addition. We loved it! Don't really need ice or whipped cream. Great either way. There is not a lot of filling, so choose your pan accordingly. You'd probably get a crisper topping with a larger pan.

Definitely do not melt the butter. Just break up into cold pea sized chunks. Used sour cherries so it wouldn't be too sweet. Pretty yummy stuff.

Overall this turned out well and tasted good. I like that it made a good amount of topping! I would reduce the sugar by a couple tablespoons next time. I didn’t melt the butter; I've done that before with crisps and didn't like the consistency. Also, I only sprinkled in some nutmeg as the whole amount would have been too much for us. Nice, easy dessert.

It was perfect for me being stuck in the house for several days during a snowstorm. I was trying to find a recipe to make with ingredients I had in the house and I had everything! I followed the recipe with ingredient ratios listed. I did cut back on the nutmeg after reading reviews. I put only 1/4 teaspoon and I upped the cinnamon to 1 teaspoon. I also added a little lemon extract to the cherries about 1/4 tsp. The flavor was yummy! I only put chopped pecans on 1/2 mainly because my 1 year old granddaughter can’t chew nuts and hasn’t had any nuts yet due to risk of allergic reaction. I’m saving this recipe and will recommend it! Thank you for sharing it!

I did the butter oats, flour, cinnamon, nutmeg (reduced by 1/2), almonds and butter (cold) in food processor made the process really easy. I was surprised I am really a cherry crisp fan, think use this instead of making pies. Was great with ice cream and whipped cream.

Very good crisp! I doubled the recipe and did an apple filling and cherry filling side by side in a 9×13. When I make it again I will use less nutmeg. The nutmeg is too strong in bites that don't have vanilla ice cream in them. All in all pretty good though!

I tried it with what I had in the fridge — perfect outcome.

Super easy and fast! Just what I needed to use up the rest of the home grown cherries we had!

I could eat this every day.

Make Titus all the time for a quickie dessert!

Excellent recipe and I got rave reviews. I am not a dessert eater in general and was surprised to find that it was not overly sweet as I expected. I made a double recipe as I was bringing it to a party and found that it did not make any difference to the crispness of the topping if I crumbled in cold butter or used melted butter.

I skipped the the cinnamon and nutmeg the flavor of pecans but I did put some almond extract in the cherries. I only had a small can of cherries so I added frozen cherries and some arrowroot and a little extra sugar and heated it little and tossed it.

I made this recipe and followed it to a T and it was amazing. I wouldn't change a thing!

OH MY GOODNESS!!!! Absolutely delicious!!! I didn't have cherry but used my apple & I am now a big hit with my family!!! THANK you for this .... getting cherry 🍒 🤪 for this Sunday School class!!! Great for any pot luck dinner. Not hard to make.... quick & easy!!! 🥧 🍰 🍮

I too thought this was a bit too sweet. The nutmeg was also too much even though I only put in half of the amount called for. I would like to try this with different fruits since I found the topping to be delicious. Thanks for the recipe.