canned cherry crisp recipe

Written ByJenny Smyth Posted on
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The Best canned cherry crisp recipe

I have been making this canned cherry crisp recipe for years and it is always a hit with my family. There is something so comforting about a warm fruit crisp especially when you can use pantry staples like canned cherries. This recipe is perfect for those times when you want a homemade dessert but do not have fresh fruit on hand. The canned cherries are already pitted and sweetened so they save you a lot of prep time.

I love how the filling turns out thick and jammy with a hint of tartness that balances the sweet topping. This crisp is not just delicious it is also a practical choice for busy weeknights or last minute get togethers. The topping is made with oats and flour and butter so it gets crispy and golden in the oven. It feels like a real treat but it is simple enough that my kids can help me make it.

They love sprinkling the oat mixture over the cherries before it goes into the oven. The whole house smells like cinnamon and baked fruit which is one of my favorite smells. I also appreciate that this recipe uses ingredients I almost always have in my pantry. Canned cherries are inexpensive and they keep for a long time so I can make this crisp any time of year.

The health benefits are a nice bonus too. Cherries are packed with antioxidants and fiber and using oats in the topping adds whole grains. Of course it is still a dessert but I feel good serving something that has real fruit and wholesome ingredients. Whether we are having a quiet family dinner or hosting a holiday meal this canned cherry crisp always disappears fast.

It is the kind of dessert that feels special without being fussy. I usually serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the hot cherry filling and the cold ice cream is just perfect. This recipe has become a staple in our home and I hope it becomes one in yours too.

Canned Cherry Crisp

4.7 from 1387 votes

A simple and delicious dessert made with canned cherries and a buttery oat topping. This crisp comes together quickly and is perfect for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cherry Filling

2 cans (15 ounces each) pitted cherries in syrup or juice
1/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract

For the Crisp Topping

1 cup old fashioned rolled oats
1/2 cup all purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes

👨‍🍳Directions

1Preheat your oven to 375 degrees Fahrenheit.
2Drain the canned cherries but reserve 1/4 cup of the liquid from the cans.
3In a medium bowl, stir together the drained cherries, reserved liquid, granulated sugar, cornstarch, lemon juice, and vanilla extract.
4Mix until the cornstarch is fully dissolved and the cherries are evenly coated.
5Pour the mixture into an 8×8 inch baking dish and spread it into an even layer.
6In a separate bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt.
7Add the cold butter cubes and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea sized butter pieces remaining.
8Sprinkle the topping evenly over the cherry filling.
9Do not press it down.
10Place the baking dish on a baking sheet to catch any drips.
11Bake for 30 to 35 minutes until the filling is bubbly and the topping is golden brown and crisp.
12Remove the crisp from the oven and let it cool on a wire rack for at least 10 minutes before serving.
13This allows the filling to set slightly.
14Serve warm with vanilla ice cream or whipped cream if desired.

🔧Equipment

8×8 inch baking dish
Mixing bowls
Measuring cups and spoons
Pastry cutter or fork
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 35mg🧂Sodium: 180mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 35g🥩Protein: 4g

📝Notes

You can use canned cherries in water or juice instead of syrup to reduce sugar. If the topping browns too quickly, loosely cover the dish with foil during the last 10 minutes of baking.

Watch Video Of How Canned Cherry Crisp Works

This canned cherry crisp is the kind of dessert that always works for any occasion. It is simple enough for a weeknight treat but impressive enough to bring to a family gathering or potluck.

I love that I can make it with ingredients I already have in my pantry and that it comes together in under an hour. For storing leftovers, keep the crisp in the refrigerator for up to 4 days.

To reheat, pop it in the microwave for 30 seconds or warm it in the oven at 350 degrees for 10 minutes to bring back some of the crunch. I like to serve it warm with a scoop of vanilla ice cream or a drizzle of heavy cream.

It also pairs nicely with a cup of coffee or tea. This recipe has become a go to in my kitchen and I am sure it will be a favorite in yours too.

❓ Frequently Asked Questions About Canned Cherry Crisp

1. Can I use canned cherry pie filling instead of canned cherries?

Yes you can use canned cherry pie filling if you prefer. The pie filling is already sweetened and thickened so you can skip the sugar and cornstarch in the recipe. Just pour the pie filling directly into the baking dish and top with the crisp topping. Bake as directed. The texture will be a bit thicker and sweeter than using plain canned cherries.

2. How do I store leftover cherry crisp?

Store any leftover cherry crisp in an airtight container in the refrigerator for up to 4 days. The topping will soften over time but it will still taste delicious. To reheat, place individual portions in the microwave for 30 to 45 seconds or warm the whole dish in a 350 degree oven for 10 minutes. This helps restore some of the crispness to the topping.

3. Can I make this cherry crisp gluten free?

Absolutely. To make this recipe gluten free, substitute the all purpose flour with a gluten free all purpose blend that contains xanthan gum. Also use certified gluten free oats. The rest of the ingredients are naturally gluten free. The texture and flavor will be very similar to the original version.

4. Can I freeze cherry crisp before or after baking?

Yes you can freeze this cherry crisp. To freeze before baking, assemble the crisp in a freezer safe dish but do not bake it. Cover tightly with plastic wrap and foil and freeze for up to 3 months. Bake from frozen adding about 10 extra minutes to the baking time. To freeze after baking, let the crisp cool completely then wrap and freeze. Thaw in the refrigerator overnight and reheat in the oven.

5. What can I use instead of oats in the topping?

If you do not have rolled oats you can use an equal amount of chopped nuts like pecans or walnuts for a different texture. You can also use crushed graham crackers or a mixture of flour and extra butter. The topping will be less crunchy but still tasty. For a nut free option, simply increase the flour to 1 cup and reduce the butter slightly.

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