Tinned cherry fruit filling is deliciously sandwiched between two crunchy, oaty layers. You can substitute apple fruit filling and sprinkle a little extra cinnamon over the top if you like for another take on this easy recipe!
Very good! I basically just used the crisp topping in this recipe, using all whole-wheat pastry flour for the white. It was delicious! I hate canned cherry pie filling, so instead, I used one 16 oz. bag of frozen sweet dark cherries from Trader Joe's, and one can of sour pie cherries. I poured the juice from the can in because I like juicy crisp desserts. I added no additional sugar. Put the crisp all on top and used the same size pan called for in the recipe. It was perfect! - 10 Nov 2005 (Review from Allrecipes US | Canada)
Good overall flavor (I used blueberry filling). I will, however, have to play with the recipe. When I think of "crunch", I like it all to be crunchy. The layer on the bottom got too soft for my taste. Next time I'll put it all on top. Also, I won't use rolled oats again, the texture wasn't right. I'll use the quick oats next time. - 31 Dec 2002 (Review from Allrecipes US | Canada)
Very good and very simple to make. I added a splash of almond extract to give it a boost of cheery flavor. I also didn't make the bottom layer with the oat mixture. I used it all on top. Definately a keeper...great for when unexpected company arrives! - 09 Feb 2003 (Review from Allrecipes US | Canada)