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Homemade Cherry Crisp

Our family loves this pretty, tasty dessert. It uses convenient pie filling, so you can make it in no time—and it takes mere minutes to heat in the microwave. —Laurie Todd, Columbus, Mississippi
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 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


  • 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 until bubbly, 3-4 minutes. Serve warm with ice cream.
Nutrition Facts
1 cup: 567 calories, 24g fat (10g saturated fat), 41mg cholesterol, 187mg sodium, 81g carbohydrate (50g sugars, 3g fiber), 8g protein.

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  • dublinlab
    Oct 15, 2020

    I let the grand kids make this. They had a great time. it's fun to have the kids work in the kitchen. JanetVFE

  • jenharding
    Jun 26, 2020

    The family loved this. It was really easy to pull together after dinner. When I decided to try this recipe I didn't realize it was a microwave recipe. Most people would probably prefer something easy to do after dinner but for me....once I'm done with dinner I just want to do dishes and relax for the rest of the evening. Since I couldn't prep this ahead of time as I'd originally thought I didn't make this for about a week longer. The "crisp" topping didn't turn into a crisp and I agree with other raters that following the recipe makes far more topping than you actually need. Since the topping didn't crisp and it really was just more of a flavored powder with walnuts on top I was not very confident when I handed the bowls to my family. But as each person tasted them, I got a lot of positive responses. It did taste good. I might cut in extra butter to try to give some sort of actual crisp if I make this again in the future. I saw some reviews that baked this in the oven and I think that might be a better way to go for me as well.

  • bakingmad
    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!

  • faith035
    Dec 5, 2013


  • vwgirl9
    Sep 7, 2012

    No comment left