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Cherry Crisp

Yield: One 9" x 13" baking dish, or 14 servings

Degree of difficulty: Easy


2 lbs dark cherries (fresh or frozen)

1 lemon (juice and zest)

4 tablespoons butter

¼ cup brown sugar

1 teaspoon vanilla extract

¼ tablespoon ground baking spices


½ cup oats

8 tablespoons butter (room temperature)

1 bag Cup4Cup Muffin Mix


  1. Preheat oven to 350°F
  2. Pit cherries and place in a large bowl; add lemon juice and zest and toss to coat.
  3. Using a large sauce pan melt 4 tablespoons of butter on medium low heat, then add sugar, vanilla extract and baking spices. Stir until sugar is dissolved. Add cherries.
  4. Cook until soft and juices have reduced, approximately 15 minutes on medium low heat. Should resemble a pie filling.
  5. In a large bowl combine Cup4Cup muffin mix, oats, and room temperature butter; using hands mix until starts to resemble streusel.
  6. In a 9″ x 13″ baking dish, add ½ of streusel, form an even layer, do not pack down.
  7. Add cherry filling and spread evenly and top with remaining streusel.
  8. Transfer to oven and bake for 35-40 minutes.