You’ll want to serve ice cream with this dessert to tone down its richness. I wouldn’t eat this dish without ‘Breyers Natural Vanilla’ ice cream because it’s very sweet and rich but in a good way. Unless you have quite a few people to feed, you shouldn’t need to double the recipe either. I’ve never seen anyone use melted butter to make crisp but I would recommend using hard butter from the fridge and mashing it with a fork into the dry ingredients. It should be a crumbly texture sprinkled onto the cherries. If the topping gets creamy and has the consistency of cake batter, it will stay that way when cooked and you won’t get the desired ‘crispy’ consistency of the topping.
This was a great quick & easy dessert that I made with ingredients I already had on hand. I omitted the nuts to suit my family’s taste, and it was still really good.
I wasn’t overly fond of the nuts on the top ~ next time I make it without them. Thanks for a great recipe Holly! I’ll be making this again for sure.
This was very good, although I thought the nutmeg was a little overpowering in this dish . I will be making it again, but just cut down the amount of nutmeg. I’d like to try it with a different fruit also. I served it with french vanilla ice cream. Yummy, and super easy to make! Thankyou!
This was very good. I followed some other reviews and omitted the nutmeg and doubled the crumble. Next time I think I will add the pecans and omitt a bit of the butter for my taste also may use some extra pie filling.
Ingredients:
2 call-purpose flour
1/2 cgranulated sugar
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This recipe is very easy. And its a light dessert so you dont feel wicked full after eating it. I served mine warm with some ice cream and it hit the spot!! I will for sure make this again. Would be a great little dessert for guests.
This was delish! I left out the pecans, due to some not liking them. Perfect dessert for a hectic evening. Thanks for sharing!
It was good, but not outstanding. It was sweet, but not really multiple levels of flavor. Ice cream would help. It needs some particular flavor, and maybe almond flavoring would help.Easy and versatile fruit crisp recipe! Scaled down for two servings.
I used a mixture of left-over cherry pie filling, fresh raspberries and frozen blueberries. Skipped the nutmeg and just used cinnamon. Used cold butter in the topping. Had a little topping left over, so I baked it directly on my silicone mat, alongside the 2 individual ramekins that I filled with the berry crisp. The lone topping baked up like a “cookie crisp” Very, VERY good! I may have to try baking a batch of the topping as cookies on purpose … I think I would add vanilla and the nutmeg in that case. Super YUM!
Ingredients:
2 call-purpose flour
1/2 cgranulated sugar
1/4 clight brown sugar
1 pinchground cinnamon
1 1/2 stickbutter or margarine, softened
2 can(s)cherry pie filling, 21 oz. each
1/3 cgranulated sugar, reserved
2 tspalmond extract
Step-By-Step:
1Preheat oven to 350ºF.
2To a large mixing bowl, add flour, brown sugar and granulated sugar, except for the reserved amount of granulated sugar; add ground cinnamon; stir with a fork to combine. Add in the softened butter or margarine. Using your fingers, pinch the flour/sugar mixture into the butter until large crumbs form.
3To a medium sized mixing bowl, add two cans of cherry pie filling, reserved 1/3 cup of granulated sugar, and almond extract; stir to combine.
4Spray a square baking dish with non-stick spray. Pour cherry mixture into baking dish. Top with crumble topping, spreading evenly over the top.
5Bake at 350º for 35 to 40 minutes or until top is golden. Serve warm, topped with whipped cream or French vanilla ice cream. Refrigerate remaining cherry crisp.
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