A quick and delicious dessert that can be ready in just 30 minutes! This Cherry Almond Crisp is filled with cherry filling and topped with an oatmeal almond crumble.
Make your own cherry pie filling or use a shortcut store bought filling.
Why make this recipe
This cherry crisp is the absolute easiest dessert to make! It's perfect when you need a last minute dessert and don't have time to run to the store. There's a good chance you already have everything you need already in your pantry!
When making this crisp, you can use a can of store bought cherry pie filling or you can make your own cherry pie filling. I've made it both ways and both are delicious.
The topping is simple. It's made with oats, brown sugar, almonds and butter. That's it! But the flavor is just perfect with the cherry filling.
Since this is so easy to make, it's a perfect recipe to bring to a potluck or a summer barbecue. I also like to pack the ingredients when we vacation and stay in a home rental.
I just pack the topping ingredients together, minus the butter, and grab a can of cherry pie filling. Nothing better than a homemade dessert while you're on vacation!
Key ingredients
- Cherry pie filling - make your own or purchase a can of prepared filling
- Oats - I like to use old fashioned oats because they are a bit heartier. You could also use minute oats or quick oats.
- Brown sugar
- Sliced almonds
- Butter - melted
Step by step directions
- Pour pie filling into a grease 8 inch baking dish
- Mix oats, brown sugar, almonds and melted butter together
- Sprinkle mixture over the cherry pie filling
- Bake in a preheated 350°F oven for 20-25 minutes until golden and bubbly
- Allow crisp to cool slightly and serve while still warm or at room temperature
Recipe tips
- Some store bought pie fillings tend to be a bit sweet. Add a tablespoon of lemon juice, if desired.
- Don't let the topping burn. You just want it slightly browned.
- Serve warm or at room temperature.
- Cover leftovers and store in the refrigerator for 3-4 days or at room temperature for 2 days.
- This cherry crisp can easily be doubled. Make certain you use a larger baking dish.
Frequently asked questions
This recipe is gluten free. If using a store bought cherry pie filling, be certain to read the ingredients. You can also use my homemade cherry pie filling which is gluten free.
Variations
- Make an apple crisp using homemade apple pie filling
- Use pecans instead of almonds
- Omit the nuts
- Add a ½ teaspoon of cinnamon to the topping
Serving suggestions
You can make this dessert ahead of time and serve at room temperature or even pop it back into the oven for 10 minutes to just heat it up a bit.
Add a scoop of vanilla ice cream or a dollop of whipped cream!
More recipes with cherries
- Cherry cobbler
- Cherry muffins
- Snack cake with cherries
- Cherry pie filling
- Cherry pie
- Chocolate cherry cookies
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my delicious desserts!
Cherry Almond Crisp
Equipment
- 8 or 9 Inch Baking Dish
Ingredients
- 3 cups Cherry Pie Filling (30 ounce can)
- 1 ⅓ cup oatmeal
- ½ cup brown sugar
- ¼ cup butter (melted)
- ⅓ cup sliced almonds
Instructions
- Lightly grease a baking dish
- Add cherry pie filling3 cups Cherry Pie Filling
- In a separate bowl mix remaining ingredients.1 ⅓ cup oatmeal, ½ cup brown sugar, ¼ cup butter, ⅓ cup sliced almonds
- Pour oatmeal mixture over cherries and spread evenly
- Bake, uncovered in a 350 degree oven for 20-25 minutes.
- Serve warm or at room temperature.
Notes
- Some store bought pie fillings tend to be a bit sweet. Add a tablespoon of lemon juice, if desired.
- Don't let the topping burn. You just want it slightly browned.
- Serve warm or at room temperature.
- Cover leftovers and store in the refrigerator for 3-4 days or at room temperature for 2 days.
- This cherry crisp can easily be doubled. Make certain you use a larger baking dish.
Nutrition
Rebecca says
This sounds like a great recipe for a jar of sour cherries my neighbor just finished canning and shared with me. Thinking I will need to add a little extra sweetness to those cherries though. Your recipe calls for slivered almonds, but the photo looks like sliced almonds. Do you personally have an almond preference...slivered or sliced for this recipe?
Kathy says
Lucky you to have a neighbor share such a treasure! I've used both types of almonds, but my favorite is the sliced almonds. I've gone back and adjusted the recipe to read sliced so it matches the images! Thanks for letting me know.
Happy Baking,
Kathy 🙂