Quick Cherry Crisp
A quick, fruity cherry crisp with a buttery topping, perfect for a comforting dessert that pairs well with whipped cream or Cool Whip for added indulgence.
Ingredients
Instructions
- Preheat oven to 450°F.
- Spoon cherry pie filling into a pie plate.
- In a medium bowl, combine flour, brown sugar, and cinnamon.
- Cut in butter or margarine using a pastry blender until the mixture resembles peas.
- Sprinkle the crumb topping over the cherry filling.
- Bake for 15 minutes, then reduce heat to 375°F and bake for an additional 10 minutes.
- Serve warm topped with Cool Whip.
Tips & Substitutions
To enhance the flavor of your Quick Cherry Crisp, consider adding a splash of almond extract to the cherry filling. If you're out of brown sugar, you can substitute it with white sugar mixed with a bit of molasses. For a crunchier topping, try adding rolled oats to the crumb mixture. This recipe is versatile and can be adapted for other fruits like blueberries or peaches, making it a go-to for various seasonal fruits.
Serving Suggestions
This Quick Cherry Crisp is delightful when served warm, especially with a generous dollop of Cool Whip on top. For an extra treat, try pairing it with a scoop of vanilla ice cream. It also makes a great dessert after a hearty dinner, such as alongside Potato 'N Broccoli Supreme Casserole, providing a delightful contrast in flavors and textures.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the crisp in a preheated oven at 350°F for about 10 minutes until warmed through. You can also microwave individual portions for about 30 seconds, but the oven method will keep the topping crispier.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Cherry Crisp contains roughly 557 calories, with 2g protein, 120g carbohydrates, and 9g fat. It is a good source of calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of canned cherry pie filling?
Yes, you can definitely use fresh cherries! You'll need about 4 cups of pitted and halved cherries. To make the filling, combine the cherries with 1/2 cup of sugar and 1 tablespoon of cornstarch, and cook on the stove until thickened before using it in the recipe.
How can I make this recipe gluten-free?
To make a gluten-free version of Quick Cherry Crisp, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to check that all other ingredients, especially the cherry pie filling, are gluten-free, as some brands may contain wheat.
What can I do if I don't have butter?
If you don't have butter or margarine, you can use coconut oil or vegetable oil as a substitute. Melted coconut oil will give a slight coconut flavor, which can pair nicely with the cherries. Alternatively, you can use applesauce for a healthier option, but this may alter the texture of the crumb topping.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).