Prep 5 mins
Cook 35 mins
I'm always craving cherries and something crispy, so why not make something that's as easy to put together as it is to eat!
- 1 (20 ounce) can sugar-free cherry pie filling
- 1⁄2 cup flour
- 1⁄3 cup sugar
- 1⁄3 cup brown sugar
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 4 tablespoons butter
- 1⁄4 cup quick-cooking oats
- Preheat oven to 350.
- Pour pie filling into pyrex dish.
- Combine all other ingredients until butter is the size of small balls/peas.
- Top pie filling.
- Bake 30-35 minutes or until crisp is golden brown.
So quick and easy. I used a 8" square pan and that worked perfectly. I also used lite pie filling (not sugar free) and that was nice - not too sweet. I added a tad more oatmeal just because we like it that way. Thanks for sharing the recipe!
Delicious! I used Splenda Sugar Blend and Brown Sugar Blend and served this with a scoop of Breyer's Carb Smart vanilla ice cream. The topping was crunchy and flavorful, and the sweetness offset the tartness of the pie filling perfectly. Easy, quick, and tasty dessert! Thanks for posting, ~Sue
I assembled this the day before, stored it in the refrigerator and then popped it in the oven the next night at the start of dinner. Warm cherry crisp for dessert! It was great!