Here’s a really easy, and yummy, cherry crisp. It actually tastes better the next day!
1 can cherry pie filling (buy the can that has “more cherries”)
Squeeze or 2 of lemon (opt)
1/2 cup brown sugar
1/2 cup flour
1/2 cup oats
1 teaspoon cinnamon
1/2 teaspoon nutmeg (opt)
1/4 teaspoon baking soda
1/3 cup butter, softened
1/2 cup chopped toasted or untoasted nuts (opt)
Preheat oven to 375.
Pour cherries in sprayed 8×8 pan. Stir in lemon juice.
Mix everything else together until it forms small clumps.
Sprinkle over cherries. Bake 30 minutes or so until bubbly.
Serve with a scoop of ice cream.