CHERRY CRISP

Ingredients

• 2 21-ounce cans premium cherry pie filling
• 1 cup old-fashioned rolled oats
• ½ cup brown sugar
• ½ cup flour
• ¼ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ cup melted unsalted butter

Instructions

Preheat oven to 375 degrees . Grease a 9-by-9-inch baking dish or equivalent.
Pour the cherry pie filling into the prepared baking dish.
Mix the oats, brown sugar, flour, salt and ground cinnamon. Add melted butter until mixture is crumbly.Sprinkle the crunchy mixture evenly over the cherries. Bake for 25-30 minutes or until top is golden brown and bubbly.
Allow to cool for 10-15 minutes before serving.

Notes

Buy premium tart cherry pie filling. The extra cost is worth it.This cherry crisp tastes delicious both hot and cold. When warm, top with a scoop of vanilla ice cream. When cold, top with a dollop of fresh whipped cream.
Try adding sliced ​​almonds or chopped walnuts to the crunchy topping.
You can prepare the crispy topping up to 3 months in advance and store it in the freezer.If stored loosely (not compactly), you can sprinkle it over the fruit.
The crispy can also be kept in the fridge for up to 24 hours. From May to August,
fresh sweet cherries are in season. If you have a cherry pitter, make the most of that flavor with this homemade cherry pie filling.
Store leftovers in an airtight container in the refrigerator for up to 3 days.Wrap the dish tightly with several layers of plastic wrap or place the leftovers in a sturdy freezer container and freeze for up to 3 months. Thaw in the refrigerator overnight.

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