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Cherry Crisp

 Cherry Crisp
The very first time that I made Cherry Crisp, my brother happened to be visiting. He is an ice cream lover—but he passed up the scoops of vanilla that he tops most desserts with so he could taste the cherries better! Wheat, soybeans and milo are the main crops on our farm. We also have three small cherry trees. I apportion all of that harvest for this recipe. My husband's is the mana
6-8 ServingsPrep: 25 min. Bake: 20 min.


  • 1/4 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup cold butter, cubed
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup cherry juice blend
  • 4 cups pitted tart red cherries
  • Few drops red food coloring, optional
  • 1-1/2 cups quick-cooking rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 5 tablespoons butter, melted


  • In a bowl, combine salt, sugar and flour; cut in butter. Press into a
  • greased 2-qt. or 11-in. x 7-in. baking dish. Bake at 350° for 15
  • minutes.
  • For filling, combine sugar and cornstarch in a saucepan. Stir in
  • juice. Cook over medium heat until thick, stirring constantly. Fold
  • in cherries and food coloring if desired. Pour over baked crust.
  • Combine all topping ingredients; sprinkle over filling.
  • Bake for 20-25 minutes or until golden brown and bubbly around edges.

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Cherry Crisp (continued)

Directions (continued)

  • Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 559 calories, 20 g fat (12 g saturated fat), 50 mg cholesterol, 277 mg sodium, 93 g carbohydrate, 3 g fiber, 5 g protein.