Leftovers should be covered or transferred to an airtight container and refrigerated, where they keep well for a few days. Individual portions can be reheated in the microwave, or the entire dish can go back into a moderate oven. The topping is at its crispest when freshly baked, but refrigerated leftovers still deliver a satisfying quick dessert.
Freezing is possible, though the topping may soften somewhat after thawing. If freezing, the dessert should cool completely before being packed into a freezer-safe container, then thawed in the refrigerator and reheated gently before serving.
One substitution that doesn’t work as a direct swap: fresh or frozen cherries. Unlike canned cherry pie filling, they don’t contain the thickened filling mixture the recipe depends on, and would require additional preparation to achieve a comparable consistency.
Warm from the oven, with vanilla ice cream melting into the bubbling cherry filling and a golden buttery topping — this three-ingredient dessert delivers exactly what it promises, with almost nothing asked of the person making it.
