Imperial Sugar
Imperial Sugar

Slow Cooker Cherry Crisp

Slow Cooker Cherry Crisp


  • 1 can (21 ounces) cherry pie filling
  • Optional: 1 teaspoon almond extract
  • 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


  1. Spray a slow cooker with cooking spray.  Combine cherry pie filling and almond extract, if desired.
  2. Spoon cherry pie filling into a 3 1/2 to 4-quart slow cooker.
  3. Combine rolled oats, brown sugar, flour and cinnamon in a medium bowl. Cut in butter until mixture resembles coarse crumbs.
  4. 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.
  5. Serve immediately with whipped cream or vanilla ice cream.
Imperial Sugar Insight

To prepare in oven: Spoon pie filling into a lightly greased 9 x 9-inch baking dish. Top with crumble topping. Bake at 375°F for 25-30 minutes or until topping is golden.