Best 10 Cranberry Cherry Crisp Recipes

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Indulge in a delightful culinary journey with our tantalizing Cranberry-Cherry Crisp, a harmonious blend of tart cranberries and sweet cherries, encased in a crispy oat topping. This delectable dessert is not only a feast for the taste buds but also a visual masterpiece, boasting a vibrant red hue that will brighten any table. Whether you're a seasoned baker or a novice in the kitchen, our easy-to-follow recipes will guide you in creating this irresistible treat. From the classic Cranberry-Cherry Crisp to the unique variations like the Gluten-Free Cranberry-Cherry Crisp and the Vegan Cranberry-Cherry Crisp, we have something for every palate and dietary preference. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure!

Here are our top 10 tried and tested recipes!

LEFTOVER CRANBERRY AND CHERRY COBBLER PIE



Leftover Cranberry and Cherry Cobbler Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

1 1/2 cups canned cherry pie filling
1 1/2 cups leftover cranberry sauce
1 1/3 cups all-purpose flour
1 heaping tablespoon granulated sugar
3 teaspoons baking powder
Pinch kosher salt
6 tablespoons cold salted butter, cubed
3/4 cup buttermilk
Coarse sugar, to garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • Mix together the cherry pie filling and cranberry sauce in a bowl. Transfer to a 9-inch pie plate.
  • Mix together the flour, granulated sugar, baking powder and salt in a bowl. Cut in the butter until it resembles tiny pebbles, about 1 1/2 minutes. Mix in the buttermilk until it just comes together (it will be lumpy).
  • Dollop 6 to 8 mounds of roughly 2 1/2-inch dough balls around the outside of the pie plate. Sprinkle the coarse sugar over the top.
  • Bake until the biscuits are golden, 30 to 35 minutes. Cool for 10 minutes before serving.

CHERRY CRISP



Cherry Crisp image

The very first time that I made Cherry Crisp, my brother happened to be visiting. He is an ice cream lover-but he passed up the scoops of vanilla that he tops most desserts with so he could taste the cherries better! Wheat, soybeans and milo are the main crops on our farm. We also have three small cherry trees. I apportion all of that harvest for this recipe. My husband's is the manager of a coop. I work part-time as a church secretary...teach piano in our home...and enjoy making clothes for myself and our 3-year-old daughter. Cross-stitch is one of my favorite hobbies.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 16

PASTRY:
1/4 teaspoon salt
1/2 cup packed brown sugar
1 cup all-purpose flour
1/2 cup cold butter, cubed
FILLING:
1 cup sugar
1/4 cup cornstarch
1 cup cherry juice blend
4 cups pitted tart red cherries
Few drops red food coloring, optional
TOPPING:
1-1/2 cups quick-cooking rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
5 tablespoons butter, melted

Steps:

  • In a bowl, combine salt, sugar and flour; cut in butter. Press into a greased 2-qt. or 11x7-in. baking dish. Bake at 350° for 15 minutes. , For filling, combine sugar and cornstarch in a saucepan. Stir in juice. Cook over medium heat until thick, stirring constantly. Fold in cherries and food coloring if desired. Pour over baked crust. Combine all topping ingredients; sprinkle over filling. , Bake for 20-25 minutes or until golden brown and bubbly around edges.

Nutrition Facts :

CHERRY CRISP



Cherry Crisp image

A truly incredible dessert! It's just soooo good and really easy to make. Everyone always raves about it and asks me for the recipe when I make it. Wonderful served with whipped topping or ice cream. Great for vegans!

Provided by Holly

Categories     Desserts     Crisps and Crumbles Recipes     Cherry Crisps and Crumbles Recipes

Time 55m

Yield 6

Number Of Ingredients 8

1 (21 ounce) can cherry pie filling
½ cup all-purpose flour
½ cup rolled oats
⅔ cup brown sugar
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
¼ cup chopped pecans
⅓ cup melted margarine

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.

Nutrition Facts : Calories 361.9 calories, Carbohydrate 57.2 g, Fat 14 g, Fiber 2.2 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 139.9 mg, Sugar 16.1 g

FAVORITE CRANBERRY CHERRY PIE



Favorite Cranberry Cherry Pie image

The addition of cranberries in this pie is a great way to dress up canned cherry pie filling-the two flavors really compliment each other. -Rita Krajcir, West Allis, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 7

Pastry for double-crust pie (9 inches)
2 cups fresh or frozen cranberries, thawed
3/4 cup plus 2 teaspoons sugar, divided
2 tablespoons cornstarch
1 can (21 ounces) cherry pie filling
1 large egg white
1 teaspoon water

Steps:

  • Line a 9-in. pie plate with bottom pastry; trim even with the edge of plate. Set aside. In a large bowl, combine the cranberries, 3/4 cup sugar and cornstarch; stir in cherry pie filling. Spoon into crust., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Whisk together egg white and water; brush over crust. Sprinkle with the remaining sugar. , Cover the edges loosely with foil. Bake at 425° for 25 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 424 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 221mg sodium, Carbohydrate 71g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.

DARK CHERRY-CRANBERRY CRISP



Dark Cherry-Cranberry Crisp image

I mistakenly bought a can of dark cherries instead of red tart cherries, as I had planned to bake cherry crisp for a Sunday dinner. With no other dessert ideas and no time to run to the grocery store, I remedied the situation by adding cranberries when cooking the filling. This provided the tartness that was missing from the dark cherry variety. My family enjoyed it, so I thought the creation was worth sharing in case another cook encounters a similar situation.

Provided by MarthaStewartWanabe

Categories     Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 (15 ounce) can dark sweet cherries, pitted (I used OregoN brand)
1/2 cup whole frozen cranberries
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon dark rum or 1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/2 cup rolled oats
1/2 cup brown sugar
1/4 cup flour
1/4 teaspoon cinnamon
1/4 cup butter, softened

Steps:

  • Preheat oven to 375°F.
  • In a medium saucepan, combine filling ingredients. Place over medium heat and stir constantly until thickened. Cranberries will swell and begin to pop. Remove from heat and set aside.
  • Combine oats, brown sugar, flour and cinnamon in a medium bowl. With a fork, thoroughly cut in softened butter (Note: I like to microwave my butter for 30 seconds until mostly melted with a tablespoon-sized chunk of softened butter in the middle. This makes cutting it into the other ingredients much easier).
  • Pour filling into a lightly greased 8" x 8" baking pan, smoothing to edges of pan, and sprinkle evenly with topping.
  • Bake for 25-30 minutes or until filling is bubbly and topping is lightly browned.
  • If desired, serve over vanilla ice-cream.

Nutrition Facts : Calories 399.8, Fat 12.4, SaturatedFat 7.5, Cholesterol 30.5, Sodium 94.8, Carbohydrate 70, Fiber 3.6, Sugar 50.5, Protein 3.4

CHERRY AND CRANBERRY COBBLER



Cherry and Cranberry Cobbler image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h20m

Yield 8 servings

Number Of Ingredients 14

2 sticks (1 cup) melted butter, cooled slightly, plus additional for buttering the pan
1 3/4 cups all-purpose flour
1/2 cup fine polenta, such as Bob's Red Mill
1/2 cup powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
One 10-ounce bag frozen cherries, thawed and drained
One 10-ounce bag frozen cranberries, thawed
2/3 cup light muscovado sugar or light brown sugar
2 tablespoons all-purpose flour
1 teaspoon orange zest (from 1/2 orange)
1/4 teaspoon kosher salt
Serving suggestion: whipped cream or vanilla ice cream

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line with parchment paper. Set aside.
  • Combine the flour, polenta, powdered sugar, cinnamon, baking powder and salt in a medium bowl and stir together with a rubber spatula. Pour in the butter and stir until combined. Add three-quarters of the dough to the bottom of the prepared pan and press evenly into the bottom and 1/2-inch up the sides of the pan. Reserve the remainder of the dough for the top. Bake the crust just to set, 12 to 15 minutes.
  • For the filling: Combine the cherries, cranberries, muscovado sugar, flour, orange zest and salt in a medium bowl, and stir to combine and coat evenly. Pour the filling into the crust and spread evenly, pressing gently to nestle into the crust. Drop dollops of the remaining dough randomly over the top of the cobbler. Bake until the filling is bubbly and crust and topping are golden brown, about 45 minutes. Allow to cool completely in the pan before releasing the sides and slicing into wedges. Serve with whipped cream or vanilla ice cream if desired.

CRANBERRY-PEAR CRISP



Cranberry-Pear Crisp image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

1 pound cranberries (thawed if frozen)
1 cup dried cranberries
1 1/2 cups sugar
2 teaspoons vanilla extract
3 firm pears (such as Bosc), peeled and cut into 1/2-inch pieces
1/2 teaspoon ground cinnamon
Pinch of ground allspice
1 cup plus 2 tablespoons all-purpose flour
1 cup pecans, chopped
1/4 cup old-fashioned rolled oats
1/4 teaspoon salt
1 stick unsalted butter, melted

Steps:

  • Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish.
  • Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.
  • Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.

CRANBERRY CHERRY PIE



Cranberry Cherry Pie image

"Guests won't know how quickly you made this sweet-tart pie," notes Marilyn Williams of Matthews, North Carolina.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 6

3/4 cup sugar
2 tablespoons cornstarch
1 can (21 ounces) cherry pie filling
2 cups cranberries
Pastry for double-crust pie (9 inches)
Milk and additional sugar

Steps:

  • In a large bowl, combine sugar and cornstarch. Stir in pie filling and cranberries. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Pour filling into crust. , Roll out remaining pastry to fit top of pie. Cut slits in pastry or cut out stars with a star-shaped cookie cutter. Place pastry over filling; trim, seal and flute edges. Arrange star cutouts on pastry. Brush with milk and sprinkle with sugar., Cover edges loosely with foil. Bake at 375°for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 417 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 214mg sodium, Carbohydrate 70g carbohydrate (40g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY-CHERRY CRISP



Cranberry-Cherry Crisp image

Recipe from Mariah Stewart's book "Devlin's Light"

Provided by Sammie Christensen

Categories     Fruit Desserts

Time 30m

Number Of Ingredients 10

TOPPING
1 c flour
1 c old fashioned oats (not instant)
2/3 c brown sugar, packed
1 stick butter at room temperature
FILLING
1 jar(s) cherry pie filling, large
1 bag fresh cranberries
2/3 c sugar
1/2 Tbsp orange peel, grated

Steps:

  • 1. For topping Mix flour, oats and brown sugar in a bowl. Cut butter into pieces. Combine butter with the flour/oat mix, until the mixture resembles coarse meal.
  • 2. For the filling Wash the cranberries and sort through, discarding berries that are mushy or white. Put cranberries into a pot with just enough water to cover, add sugar and heat through til boiling, about 10 minutes. Drain berries, combine in a large bowl with cherry pie mixture, orange peel and sugar.
  • 3. Butter a 13x9 glass baking dish. Pour fruit mixture into dish and crumble topping over fruit. Bake in a preheated oven at 350 degrees for 25-30 minutes or until the fruit is bubbly and the topping has browned.

CRANBERRY CRISP



Cranberry Crisp image

A blend of cranberries and pecans make this crumble a dessert your guest will love! Made with Stevia In The Raw for reduced sugar and calories.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 1h

Yield 8

Number Of Ingredients 13

1 pound fresh or frozen cranberries
⅓ cup Sugar In The Raw®
2 tablespoons Stevia In The Raw®
2 tablespoons cornstarch
1 orange, zested
½ cup all-purpose flour
⅓ cup rolled oats
2 tablespoons Sugar In The Raw®
2 tablespoons Stevia In The Raw®
½ teaspoon sea salt
¼ teaspoon ground nutmeg
6 tablespoons cold unsalted butter, cut into cubes
⅓ cup chopped pecans

Steps:

  • Preheat oven to 375 degrees F. Butter an 8-inch square pan or 9-inch pie dish.
  • In prepared baking dish, toss together cranberries, 1/3 cup Sugar In The Raw, 2 tablespoons Stevia In The Raw®, cornstarch, and zest.
  • In a medium bowl, combine flour, oats, 2 tablespoons Sugar In The Raw® 2 tablespoons Stevia In The Raw, salt, and nutmeg.
  • Add butter and use your fingers to work it into flour until mixture is crumbly. Stir in pecans. Sprinkle crumble mixture over cranberries.
  • Bake until fruit is bubbling and crumble is browned, 45 to 50 minutes.

Nutrition Facts : Calories 238.8 calories, Carbohydrate 31.6 g, Cholesterol 22.9 mg, Fat 12.6 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 5.9 g, Sodium 112.9 mg, Sugar 15.6 g

Tips:

  • Use fresh or frozen cranberries and cherries for the best flavor.
  • If using frozen berries, thaw them before using.
  • Be sure to rinse the berries thoroughly before using.
  • Add a little bit of lemon zest or orange zest to the filling for a brighter flavor.
  • Use a combination of oats, flour, and brown sugar for the crisp topping.
  • Be sure to mix the topping ingredients together thoroughly before sprinkling it over the fruit.
  • Bake the crisp until the topping is golden brown and the fruit is bubbling.
  • Serve the crisp warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

This cranberry cherry crisp is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up fresh or frozen cranberries and cherries. The crisp topping is sweet and crunchy, and the fruit is tart and juicy. This dessert is sure to be a hit with everyone who tries it.

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