Ruth'S Cherry Crisp
A delightful cherry crisp with a crunchy brown sugar topping, perfect served cold with ice cream. Ideal for fruit lovers and comforting dessert enthusiasts.
Ingredients
Instructions
- Pour cherry pie filling into a 9-inch pie plate.
- In a bowl, cut butter into flour, brown sugar, and cinnamon with a pastry blender until crumbly.
- Sprinkle the topping evenly over the cherry filling.
- Bake at 450°F for 15 minutes.
- Reduce oven temperature to 375°F and bake for an additional 10 minutes.
- Serve cold, preferably with a scoop of ice cream.
Tips & Substitutions
For a delightful twist, consider adding a bit of almond extract to the cherry filling for enhanced flavor. You can substitute the butter with coconut oil for a dairy-free option. If you prefer a crunchier topping, increase the amount of flour to 1 cup. Also, feel free to mix in some oats with the topping for a heartier texture.
Serving Suggestions
Serve this delicious cherry crisp warm or cold, topped with a generous scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a drizzle of Honey Lemon Buttermilk Dressing for a refreshing contrast. Consider serving it alongside a light salad or as a sweet finish to a hearty meal.
Storage & Reheating
Store any leftover cherry crisp in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or until warmed through. Alternatively, you can reheat the entire dish in a preheated oven at 350°F for 10-15 minutes until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Ruth'S Cherry Crisp contains roughly 230 calories, with 0g protein, 26g carbohydrates, and 14g fat.
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?
Absolutely! If using fresh cherries, you'll need about 4 cups, pitted and chopped. Toss them with sugar and a bit of cornstarch to thicken the juices, then proceed with the recipe as usual. This will give you a fresher taste and a more natural sweetness.
What can I substitute for brown sugar?
If you don’t have brown sugar on hand, you can make a substitute by mixing white sugar with a little molasses. For every cup of brown sugar needed, mix 1 cup of white sugar with 1 tablespoon of molasses. This will provide a similar flavor and moisture to your crisp topping.
How can I make this recipe gluten-free?
To make a gluten-free version of this cherry crisp, simply substitute the all-purpose flour with a gluten-free flour blend. Also, ensure that your brown sugar and any additional ingredients are certified gluten-free. The recipe will remain delicious and satisfying without the gluten.
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).