July 27th, 2010
My mother had a knack for making each season and holiday special. From decorations, to activities, to seasonal foods – there was always something to look forward to year round.
One item she made often was crisps. Blueberry or cherry in the summer and apple in the fall.
I noticed I had an extra can of cherry pie filling in the pantry and I was inspired to use it. I know its canned and can be enjoyed any time, but its cherry picking time! Why not celebrate the season with a cherry based dessert – just like mom used to make!
I adapted the recipe from Holly at the All Recipes website. I doubled the topping and used cold butter as opposed to melted. Melted butter mixed with the oat topping won’t actually “crisp” up the way a crisp should. I also omitted the nutmeg and greatly reduced the amount of cinnamon. Cinnamon and nutmeg, to me, are Fall flavors mostly!
This recipe can easily be vegan by using Earth Balance Buttery Spread instead of margarine or butter.
- 21 oz can cherry pie filling
- 1 cup flour
- 1 cup rolled oats
- 1-1/3 cup brown sugar
- ¼ teaspoon cinnamon
- 1-1/3 cup butter (use Earth Balance Buttery Spread to make this vegan)
- Preheat oven to 350 degrees.
- Spray a 9×9 baking pan with cooking spray and pour in pie filling, spreading evenly.
- In a medium bowl, mix together flour, oats, sugar, cinnamon, and nutmeg.
- Using a pastry cutter or strong fork, cut in butter.
- Bake in the preheated oven for 30 minutes. Allow to cool 15 minutes before serving.