Instructions
Preheat oven to 375 degrees. Grease a 9×9 inch or equivalent-sized baking dish.
Spoon the cherry pie filling into the prepared baking dish.
Stir together the rolled oats, brown sugar, flour, salt, and ground cinnamon. Stir in the melted butter until the mixture is crumbly.
Sprinkle the crisp mixture evenly over the cherries. Bake for 25-30 minutes or until the top is golden brown and bubbly.
Cool for 10-15 minutes before serving.
Notes
Buy premium cherry pie filling made with tart cherries. It is well worth the extra cost.
This cherry crisp is delicious, both warm and cold. If warm, top with a scoop of vanilla ice cream. If chilled, top with a dollop of fresh whipped cream.
Try adding almond slices or chopped pecans to the crisp topping.
You can prepare the crisp topping up to 3 months in advance and store it in the freezer. If stored loosely (not compact), you can sprinkle it over the fruit.
The crisp may also be stored in your refrigerator up to 24 hours in advance.
Fresh, sweet cherries are in season from May to August. If you own a cherry pitter, then take full advantage of all that flavor with this homemade cherry pie filling.
Nutrition
Calories: 296kcal | Carbohydrates: 36g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 105mg | Potassium: 92mg | Fiber: 2g | Sugar: 18g | Vitamin A: 475IU | Vitamin C: 0.04mg | Calcium: 35mg | Iron: 1mg
