Deliciously & easy Cherry Oatmeal Crisp can be served with ice cream or whipped cream.
Inspiration for Cherry Oatmeal Crisp
Do you love cherries? Then this post is for you! Actually, if you’re a fan of any type of warm fruit crisp (with ice cream melting on top) then this post is for you. In addition to a
The idea for this Cherry Oatmeal Crisp started with Father’s Day. We were having a family gathering at my parents to celebrate. My assignment was to bring the dessert. I was having a busy week hosting out-of-town family, so I needed an easy recipe. After some quick research, I found this little gem. It uses canned pie filling and an easy to make topping. Just top the warm Cherry Oatmeal Crisp with vanilla ice cream, or serve at room temperature with whipped cream. Or eat it like my Dad does, with both!
If you’re interested in making your own cherry filling, check out this cool method for pitting cherries. If you’re not a cherry fan, no problem! Just select a different type of pie filling.
Cherry Festival
As I initially mentioned, I recently attended the National Cherry Festival in Traverse City, MI. This was my 2nd trip to the festival, but the 1st trip for my brother Jeff and sister-in-law Bridget, who were joining us. If you’ve never vacationed in this area before, I highly recommend it. In addition to the Cherry Festival, they have dozens of vineyards, microbreweries, quaint towns to stroll, farm stands selling fresh produce and the Sleeping Bear Dunes National Lakeshore (think sand dunes several stories high!)
Cherry Oatmeal Crisp
Ingredients
- 2 – 21 ounce cans cherry pie filling
- 1 1/2 cup brown sugar
- 1 1/2 cup flour
- 1 1/2 cup old fashioned oats
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup butter 2 sticks
- vanilla Ice cream or whipped cream – or both!
Instructions
- Preheat oven to 375 degrees
- Spread pie filling into a 9 x 13 inch glass baking dish
- Combine next 6 ingredients in a bowl
- Cut in butter until mixture resembles coarse crumbs (use a pastry cutter if you have one, or you can use 2 knives or your fingers.) Sprinkle topping over pie filling.
- Bake for 35-40 minutes or until golden brown.
- Serve warm with ice cream or at room temperature with whipped cream. Or like my Dad – with both!
What a great post Cathy, the pictures really make me want to go there. It was great to see you all having a good time together. I have really been enjoying lots of fresh cherries,cherry preserves and a cherry kringle that we had with mom and dad when they stopped over for coffee yesterday.Getting my cherry fix in. Thanks for another great recipe
It’s so fun to have you reading and commenting on my posts. I know you don’t normally have the time for that, but every comment on my blog just gives me a great warm and fuzzy! Glad to hear you are a fellow cherry lover and had a chance to share some Kringle with the folks. šš
Cathy – I love fresh cherries. This looks delicious. And the Cherry Festival looks really great. So glad you went.
Also, I love the chopstick method of pitting cherries.
All the best to you & Mike.
Carol Franzen
So glad you enjoyed the post. It was fun to tie the recipe and the Cherry Festival together. And who doesn’t enjoy a new life hack for making a putsy thing like pitting cherries easier?! šš
The cherry cobbler was delicious Cathy. Thanks for sharing the pictures from your trip. It looks like you all had a great time. I would like some cherry cheesecake now!
Thanks Sally! This recipe seemed to be a hit with everyone. We did have fun on our trip. I didn’t buy any of that cheesecake and kind of regret it now! š