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A quick and delicious dessert – Cherry Almond Crisp. This crisp is filled with cherry filling and topped with an oatmeal and sliced almond crust.
What to do when you make cherry pie filling? You could make a cherry pie….but why not Cherry Almond Crisp? Crisps are one of my favorite desserts to make because they are so darned easy. Not to mention I love that crisp topping.
What is the difference between a crisp and a cobbler?
A crisp and a cobbler are similar. The fruit filling can be the same in both. It’s the topping that’s different. A crisp has a crunchy topping often made with oats and nuts. A cobbler has a biscuit topping.
What ingredients do I need?
What ingredients do I need?Earlier in the week I made cherry pie filling, but you could easily use a can of store bought pie filling. The topping is simply made with butter, brown sugar, oatmeal and almonds. You could swap out the almonds for walnuts or pecans.
I think it would be delicious with any type of nut. You could even omit the nuts altogether, although they do add a bit more flavor and crunch.
How do I serve this cherry almond crisp?
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. This would also be perfect with a scoop of vanilla ice cream or a dollop of whipped cream!
Don’t forget to PIN for later! 
Some other delicious summertime desserts include peach cobbler, huckleberry crisp, raspberry rhubarb pie and cherry cobbler.
If you make this recipe, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram @beyondthechickencoop
Cherry Almond Crisp
Ingredients
- 3 cups Cherry Pie Filling or 1 30 oz can
- 1 2/3 cup oatmeal
- 2/3 cup brown sugar
- 1/4 cup butter (melted)
- 1/2 cup sliced almonds
Instructions
- Lightly grease a baking dish
- Add cherry pie filling
- In a separate bowl mix remaining ingredients.
- Pour oatmeal mixture over cherries and spread evenly
- Bake, uncovered in a 350 degree oven for 20-25 minutes. You want to topping browned, but not burnt. Keep an eye on the almonds. They tend to burn easily.
- Serve warm or at room temperature.
Nutrition
43 Comments
Rebecca
October 7, 2020 at 9:21 amThis 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
October 7, 2020 at 4:58 pmLucky 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 🙂