Total Time
Prep 15 mins
Cook 30 mins

I mistakenly bought a can of dark cherries instead of red tart cherries, as I had planned to bake cherry crisp for a Sunday dinner. With no other dessert ideas and no time to run to the grocery store, I remedied the situation by adding cranberries when cooking the filling. This provided the tartness that was missing from the dark cherry variety. My family enjoyed it, so I thought the creation was worth sharing in case another cook encounters a similar situation.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. In a medium saucepan, combine filling ingredients. Place over medium heat and stir constantly until thickened. Cranberries will swell and begin to pop. Remove from heat and set aside.
  3. Combine oats, brown sugar, flour and cinnamon in a medium bowl. With a fork, thoroughly cut in softened butter (Note: I like to microwave my butter for 30 seconds until mostly melted with a tablespoon-sized chunk of softened butter in the middle. This makes cutting it into the other ingredients much easier).
  4. Pour filling into a lightly greased 8" x 8" baking pan, smoothing to edges of pan, and sprinkle evenly with topping.
  5. Bake for 25-30 minutes or until filling is bubbly and topping is lightly browned.
  6. If desired, serve over vanilla ice-cream.
Most Helpful

5 5

Very nice! I made it with fresh cherries and a tablespoon of spiced rum, since that is what I had on hand. We had it with a scoop of vanilla ice cream. As another reviewer said, it is not too sweet, which is what we like. Thanks for sharing!

4 5

I made this with frozen whole dark cherries and left out the cranberries. The topping is crunchy and crispy and very more-ish and the cherry filling is just lovely and not too sweet. This was enough for 4 adults & 2 kids with some left over. Served this with cream. Made for Recipe Swap#22 Nov'08