1. Can I use canned cherry pie filling instead of fresh cherries?

Absolutely. Using canned cherry pie filling is the quickest option and ideal when fresh cherries aren’t in season. It saves time and still gives you that sweet-tart cherry flavor. However, fresh cherries will give a slightly brighter, more natural taste and texture.

2. How do I make cherry crisp gluten-free?

To make this recipe gluten-free , simply replace the all-purpose flour with a certified gluten-free flour blend and use gluten-free rolled oats. The texture and flavor will still be rich and satisfying. Make sure your cherry pie filling or other add-ins are gluten-free as well.

3. Why is my cherry crisp topping soggy?

A soggy topping usually happens when: You use melted or soft butter instead of cold, cubed butter. The topping is packed down instead of loosely sprinkled. The crisp was covered while cooling , trapping steam and softening the crumble. For best results, use cold butter , avoid overmixing, and allow the crisp to cool uncovered to maintain that perfect crunch.

Cherry Crisp – Easy Recipe with Buttery Oat Topping

Name: Cherry Crisp
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup old-fashioned oats; 1 cup light brown sugar, lightly packed; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg (optional); 1/2 teaspoon baking soda; 1 teaspoon salt; 12 tablespoons unsalted butter, cold and cubed; 2 (21-ounce) cans cherry pie filling; OR: 4 1/2 cups pitted cherries, halved; 2/3 cup granulated sugar (for fresh/frozen cherries); 1/4 cup cornstarch (for fresh/frozen cherries); 1 teaspoon vanilla extract (for fresh/frozen cherries); 1/8 teaspoon almond extract (optional, for fresh/frozen cherries); 2 tablespoons fresh orange juice (for fresh/frozen cherries)

Description

This Cherry Crisp recipe is an easy, crowd-pleasing dessert made with sweet cherries and topped with a golden, buttery oat crumble. Serve it warm with a scoop of vanilla ice cream for the ultimate treat — perfect for any season, whether you’re using fresh, frozen, or canned cherries.

Ingredients

Scale

1 cup all-purpose flour
1 cup old-fashioned oats
1 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/2 teaspoon baking soda
1 teaspoon salt
12 tablespoons unsalted butter, cold and cubed
2 (21-ounce) cans cherry pie filling
OR: 4 1/2 cups pitted cherries, halved
2/3 cup granulated sugar (for fresh/frozen cherries)
1/4 cup cornstarch (for fresh/frozen cherries)
1 teaspoon vanilla extract (for fresh/frozen cherries)
1/8 teaspoon almond extract (optional, for fresh/frozen cherries)
2 tablespoons fresh orange juice (for fresh/frozen cherries)

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish and line a sheet pan with parchment paper.
In a large bowl, mix flour, oats, brown sugar, cinnamon, nutmeg (if using), baking soda, and salt.
Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Chill if needed.
If using cherry pie filling, spread it evenly in the baking dish. If using fresh or frozen cherries, combine them with sugar, cornstarch, vanilla, almond extract (optional), and orange juice before adding to the dish.
Sprinkle the oat topping evenly over the cherry filling without pressing it down.
Place the baking dish on the prepared sheet pan. Bake for 40–50 minutes until golden and bubbly. Tent with foil if browning too quickly.
Let the crisp cool for 15–20 minutes before serving.
Serve warm with vanilla ice cream or whipped cream.

Notes

Use cold butter for the crispiest topping.
Don’t press the topping—sprinkle it loosely to keep it airy.
Baking on a sheet pan prevents messy spills.
Best enjoyed fresh, but leftovers can be stored for up to 3 days.
Reheat uncovered in the oven to re-crisp the topping.
You can freeze it unbaked and bake from frozen with 10–15 extra minutes.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 708
Sugar: 36g
Sodium: 716mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 1g
Carbohydrates: 117g
Fiber: 3g
Protein: 5g
Cholesterol: 64mg