2 ratings

Slow Cooker Cherry Crisp

Sweet, tart, crumbly and soft, all at the same time

Cherry crisp has everything going for it: it's tart, sweet, crumbly, crisp, soft and smells out of this world.

This recipe is courtesy of Imperial Sugar.

Ready in
2 h 10 m
10 m
(prepare time)
2 h
(cook time)
Calories Per Serving


  • 1 can (21 ounces) cherry pie filling
  • 1 Teaspoon almond extract (optional)
  • 1/2 Cup quick cooking rolled oats (oatmeal)
  • 1/2 Cup firmly packed Imperial Sugar Light Brown Sugar
  • 1/4 Cup all-purpose flour
  • 1/4 Teaspoon ground cinnamon
  • 1/4 Cup (1/2 stick) butter, softened, cut into pieces
  • 1/4 Cup sliced almonds


Spray a slow cooker with cooking spray.  

Combine cherry pie filling and almond extract, if desired.

Spoon cherry pie filling into a 3 1/2 to 4-quart slow cooker.

Combine rolled oats, brown sugar, flour and cinnamon in a medium bowl.

Cut in butter until mixture resembles coarse crumbs.

Spoon crumble mixture over cherry pie filling.

Cover; cook on High setting for 1 1/2 to 2-hours or until topping is golden brown and cherry filling starts to boil.

Serve immediately with whipped cream or vanilla ice cream