Easy Cherry Pie Filling Crisp Recipes

CHERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Lightly grease a 2 quart baking dish. Pour pie filling into the dish, and spread evenly.
• In a medium bowl, mix together flour, oats, sugar, cinnamon, and nutmeg. Mix in melted margarine. Spread over pie filling, and sprinkle with chopped pecans.
• Bake in the preheated oven for 30 minutes, or until topping is golden brown. Allow to cool 15 minutes before serving.

EASY CHERRY COBBLER

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish or shallow 2-quart casserole with cooking spray. In large bowl, stir topping ingredients until smooth; set aside.
• In 2-quart saucepan, melt butter over medium heat. Stir in remaining fruit mixture ingredients. Cook about 2 minutes, stirring frequently, until mixture is hot. Spoon fruit mixture into dish. Pour topping evenly over fruit.
• Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Cool about 20 minutes before serving. Serve warm with whipped topping or ice cream.

RHUBARB CHERRY CRISP

Steps:

• In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
• Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.

CHERRY PIE FILLING

Steps:

• Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
• In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.

EASY CHERRY PIE FILLING CRISP

Steps:

• 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.

CHERRY OATMEAL CRISP DESSERT

Steps:

• Spread pie filling into a greased 9-in. square baking pan. In a bowl, combine the next six ingredients. Cut in butter until the mixture resembles coarse crumbs; sprinkle over filling. Bake at 375° for 35-40 minutes or until golden brown. Serve with whipped cream or ice cream if desired.