Homemade Cherry Crisp Recipe

4.5 2 3
Homemade Cherry Crisp Recipe
Homemade Cherry Crisp Recipe photo by Taste of Home
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Homemade Cherry Crisp Recipe

Read Reviews
4.5 2 3
Publisher Photo
Our family loves this pretty, tasty dessert. It uses convenient pie filling, so you can make it in no time—and it takes just a few minutes to heat in the microwave. —Laurie Todd, Columbus, Mississippi
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 can (21 ounces) cherry pie filling
  • 1 teaspoon lemon juice
  • 1 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/3 cup cold butter, cubed
  • 1/2 cup chopped walnuts
  • Vanilla ice cream

Directions

Combine the pie filling and lemon juice in an ungreased 1-1/2-qt. microwave-safe dish; set aside.
In a small bowl, combine flour, brown sugar, cinnamon and allspice; cut in butter until mixture resembles coarse crumbs. Add walnuts. Sprinkle over filling.
Microwave, uncovered, on high for 3-4 minutes or until bubbly. Serve warm with ice cream. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Cherry Crisp in Quick Cooking May/June 1998, p51

Nutritional Facts

1 cup: 567 calories, 24g fat (10g saturated fat), 41mg cholesterol, 187mg sodium, 81g carbohydrate (50g sugars, 3g fiber), 8g protein.

  • 1 can (21 ounces) cherry pie filling
  • 1 teaspoon lemon juice
  • 1 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/3 cup cold butter, cubed
  • 1/2 cup chopped walnuts
  • Vanilla ice cream
  1. Combine the pie filling and lemon juice in an ungreased 1-1/2-qt. microwave-safe dish; set aside.
  2. In a small bowl, combine flour, brown sugar, cinnamon and allspice; cut in butter until mixture resembles coarse crumbs. Add walnuts. Sprinkle over filling.
  3. Microwave, uncovered, on high for 3-4 minutes or until bubbly. Serve warm with ice cream. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Cherry Crisp in Quick Cooking May/June 1998, p51

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Reviews forHomemade Cherry Crisp

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MY REVIEW
bakingmad User ID: 875200 267726
Reviewed Jun. 7, 2017

"The canned pie filling made this a snap to put together, but I am docking the recipe one star because the streusel topping made WAY too much and I had enough left for two more crisps! I omitted the spices in the streusel, used sliced almonds instead of chopped walnuts for a prettier topping, and baked the crisp in a 350 degree oven for about 27 mins. Vanilla ice cream on top made this a nice treat after dinner on a hot summer day, but now I have to figure out what to do with all that leftover topping!"

MY REVIEW
faith035 User ID: 7520788 47308
Reviewed Dec. 5, 2013

"THIS LOOKS REALY GOOD"

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