With a little pre-planning and preparation, you can have a dessert that’s easier than pie.

Fruit Crisps are a wonderful dessert to have in your repertoire. They are quick, easy and very delicious. They are one of my absolute favorites! I can easily throw one together before I make dinner, pop it in the oven while we eat and by the time we are done we have a lovely warm dessert waiting for us. Top it with a scoop of vanilla ice cream and you have a dessert that will please any crowd.

Bourbon Pecan Cherry Crisp

1 pint of homemade Bourbon Cherry Pie Filling

5 TBSP of unsalted butter

1 cup rolled oats

1 cup light brown sugar

¼ cup All-Purpose Flour

1 ½ tsp ground cinnamon

¼ tsp kosher salt

½ cup chopped pecans

Preheat the oven to 350°F.  In a 9” baking dish, add your already prepared pie filling. Dollop the top of the pie filling with a tablespoon of your cold unsalted butter, put aside. 

In a bowl, combine all your ingredients except for the cold butter. Mix until everything is evenly incorporated. Cut the rest of the butter into manageable pieces and combine with your dry mixture using your fingertips to rub in the butter. Once the mixture has become the consistency of wet sand you have incorporated the butter enough to add on top of your pie filling. 

Bake for 40-45 minutes or until the crisp is golden brown and the pie filling is bubbly. 

Serve warm with vanilla ice cream and enjoy.

*Notes: If you feel like this recipe has too much crisp, just reduce the dry ingredients by half. I’m a Big Fan of all the crispy topping meddling with the pie filling, so in my eyes the more the better! But that might not be everyone’s jam and that’s why it can be easily adjusted.