Cherry Crisp in a Jar from My Baking Addiction

I’m starting to get the feeling that, when my surgeon told me my recovery from surgery would be 6-8 weeks, he wasn’t joking! I am doing quite well, all things considered… And, I am gradually feeling better each day, but there is still quite a long road in front of me!  So, I am feeling especially blessed by all of my great blogger friends who are stopping by here to help me out with all of these guest posts.

I’m sure I don’t need to introduce Jamie from My Baking Addiction… If you are anything like me, you probably visit her site regularly and just stare at her gorgeous photos and stunning desserts! While it’s hard to pick just a few, some of my favorites are her Thin Mint Pie and Cookie Dough Cheesecake Bars!

Jamie, thanks so much for stopping by with these fabulous cherry crisps! Cherries are one of my favorites for summertime desserts, and I can’t wait to make these for a picnic later this summer!

As you may know from Jen’s recent blog post, she had surgery last week and is taking a bit of time away to recover from her procedure. Although Jen and I live quite a ways a part from each other, I wanted to step in and help her in any way that I could. Because Jen’s surgery was pushed forward, she wasn’t able to prepare many recipes and posts in advance, so I thought I’d lend a girl a hand and offer to whip up a splendid and simple dessert to share with you while she is recuperating.

Cherry season excites me and I have just started to see them hitting the local markets, so I have been taking advantage of these little red gems by creating some pretty delectable recipes like Frozen Cherry Mojitos and Homemade Cherry Pie Filling. I just so happened to have a few cups of the fresh cherry pie filling left in the refrigerator, so I thought use it to create an easy and seasonal dessert. Since I love my Weck jars more than any other vessel I own, I simply couldn’t resist baking these cherry crumbles in the jars. The jars allow for the perfect portions and offer a portability factor that makes them excellent for picnicking.

I’m not a really a fruit pie person unless the pie is covered with a crunchy crumble layer. And I typically just eat the fruit filling and topping leaving behind the pie crust. So a crumble, especially of the cherry variety is dessert perfection in my book. Top these cherry crumbles with a scoop of vanilla ice cream and you’ll pretty much create dessert perfection in a little portable jar.

Hopefully with the help of some of Jen’s friends and Darron, she can relax, recover, spend some quality cuddle time with Yellowdog and Darron and not worry much about My Kitchen Addiction. Speaking of Darron, have you checked out his recent post for Potatoes with Bacon and Leeks? He even took the photos, so I’m thinking My Kitchen Addiction is in great hands.

Looking for more cherry recipes? Check out some of these recipes from Jen:
Cherry-Rhubarb Crisp
Homemade Cherry Pop Tarts
Quick and Easy Cherry Jam

Simple Cherry Crisp in Jars
yield | 4 servings


  • 3 cups canned or fresh cherry pie filling
  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/3 cup packed light brown sugar
  • 1/4 cup butter, melted


  1. Preheat oven to 350 degrees F.
  2. Evenly divide cherry pie filling between 4 individual oven-safe ramekins or jars.
  3. In a medium bowl, combine, flour, rolled oats, brown sugar and butter and mix until thoroughly combined.
  4. Evenly distribute the crumble topping on top of each individual servings.
  5. Bake in preheated oven for 20-25 minutes.
  6. Serve warm or at room temperature. Make these cherry crisps extra special by topping each serving with a scoop of vanilla ice cream.

59 Responses to Cherry Crisp in a Jar from My Baking Addiction

  1. I’m loving all the desserts in a jar being posted lately. These little beauties are no exception and look positively irresistible!

  2. Love the simplicity of this recipe. Since my son is a great cherry lover, I’ll have to use this to tempt him (& his girlfriend) to take me to one of the concerts on the square this summer.

  3. PERFECT timing! I’m doing a surprise scavenger hunt picnic for my boyfriend’s birthday tomorrow, and his FAVORITE thing in the world is cherries. I was planning on cheesecake bars, but I think I’m going to combine his mother’s recipe for those with yours! I’m SO excited!!!

  4. What a delightful summer dessert! I too am a sucker for any kind of fruit crisp, and I am just loving how portable these are in the cute little jars!

  5. I really gotta stop reading blogs so early in the morning. Now all I want for breakfast is cherry crumble. In a Jar. Jen, I’m glad you’re getting better – even if it is a slow process, I think that’s what’s meant to be.

    Hooray for Jamie helping out!

  6. Any idea of how long these will keep? My daughter wants to use a cherry theme for her wedding and these would make perfect favors!

    • Hi, DeAndrea – I think you would have to refrigerate these to keep them fresh. Also, though I haven’t actually tried it, my guess is that the crisp topping would get soggy if they are kept to long. I think they are best enjoyed right away and aren’t really meant to be kept.

    • DeAndrea,depending on how many you’d need to make and the number of family around you could “spread the wealth” give each family member the recipe and x number of jars to make. I would think you could make 2 days before wedding and have them be okay with no refrigeration. When my sister’s sons got married they had party favors split between the bride and groom. Some of the favors where something related to what the bride liked and some where related to what the groom liked. If doing it this way you’d need not make as many.

  7. Jen,

    I need your help,

    We do the authentic “Door County Fish Boil” for large groups. We have been experimenting with different cherry deserts for years and most of them just are not scalable to individual servings.

    I love your receipt for cherry crisp in a jar, but! Can these be made in cupcake tins or cup cake paper forms? We need to make 300-400 per event and this would really make it simpler to keep portion size the same.

    • Hi – I am not sure how well this recipe would work in cupcake tins or cupcake paper forms since the base of it is pie filling and will not hold together all that well. It must be baked in an individual container that is sturdy and can hold up to the pie filling. Small pie tins would work well.

    • I found some small individual foil cupcake pans at the party store. Perhaps you could find something like that to serve in. If you bought them in bulk, might be inexpensive too.

  8. Just made this with homemade cherry filling and it was so delicious! New fave cherry recipe! Thank you