Very Cherry Brownie Crisp

READY IN: 50mins
Recipe by knitaholic

This is one of those 'gotta try recipes' from the side of a Pillsbury Brownie Mix box. Seems relatively easy - and I can't wait for my husband to go out of town so I won't have to share it !

Top Review by KLHquilts

Reviewed for PAC Fall '07 ... I really had to tweak this to make it WW friendly (can't fall off the program, even for PAC!) But the recipe adapted beautifully, and I think the flavors are close enough for me to review this. I substituted NoPudge brownie mix for regular brownie mix, which meant using nonfat yogurt instead of melted butter. I threw in the oats, but left out the walnuts; I made my own cherry pie filling from a 'Zaar recipe. Left off the hot fudge topping and vanilla ice cream. Anyway, it's a delicious combination of deep chocolate and cherry, and the oats give it a nice crunch. I found it EXTREMELY sweet (and I have a first-class sweet tooth!), so a little went a long way. But I'd definitely make it again. I'm guessing that the original recipe would be very, very rich, but very yummy, and a real treat for anyone who loved a chocolate-cherry combination. Thanks for posting this!

Ingredients Nutrition

  • 1 (15 1/2 ounce) packagepillsbury supreme chocolate chunk premium brownie mix
  • 1 cup quick-cooking rolled oats
  • 12 cup chopped walnuts (optional)
  • 12 cup butter, melted
  • 2 (21 ounce) cans cherry pie filling
  • smucker's hot fudge topping
  • vanilla ice cream


  1. Heat oven to 350 degrees. In large bowl, combine brownie mix, oats, and walnuts; mix well. Add butter, stir until mix is moistened. (Mixture will be dry.).
  2. Spoon pie filling evenly into ungreased 9- or 8-inch square baking dish. Sprinkle brownie mixture over pie filling.
  3. Bake at 350 degrees for 30 to 40 minutes or until edges are bubbly. Cool 45 minutes.
  4. To serve, spoon crisp into bowls. Top each serving with ice cream; drizzle with hot fudge topping.
  5. Store loosely covered in the refrigerator.

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