Cranberry Cherry Crisp Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Mix together the cherry pie filling and cranberry sauce in a bowl. Transfer to a 9-inch pie plate.
• Mix together the flour, granulated sugar, baking powder and salt in a bowl. Cut in the butter until it resembles tiny pebbles, about 1 1/2 minutes. Mix in the buttermilk until it just comes together (it will be lumpy).
• Dollop 6 to 8 mounds of roughly 2 1/2-inch dough balls around the outside of the pie plate. Sprinkle the coarse sugar over the top.
• Bake until the biscuits are golden, 30 to 35 minutes. Cool for 10 minutes before serving.

Steps:

• Line a 9-in. pie plate with bottom pastry; trim even with the edge of plate. Set aside. In a large bowl, combine the cranberries, 3/4 cup sugar and cornstarch; stir in cherry pie filling. Spoon into crust., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Whisk together egg white and water; brush over crust. Sprinkle with the remaining sugar. , Cover the edges loosely with foil. Bake at 425° for 25 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Steps:

• In a large bowl, combine sugar and cornstarch. Stir in pie filling and cranberries. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Pour filling into crust. , Roll out remaining pastry to fit top of pie. Cut slits in pastry or cut out stars with a star-shaped cookie cutter. Place pastry over filling; trim, seal and flute edges. Arrange star cutouts on pastry. Brush with milk and sprinkle with sugar., Cover edges loosely with foil. Bake at 375°for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Steps:

• In a bowl, combine salt, sugar and flour; cut in butter. Press into a greased 2-qt. or 11x7-in. baking dish. Bake at 350° for 15 minutes. , For filling, combine sugar and cornstarch in a saucepan. Stir in juice. Cook over medium heat until thick, stirring constantly. Fold in cherries and food coloring if desired. Pour over baked crust. Combine all topping ingredients; sprinkle over filling. , Bake for 20-25 minutes or until golden brown and bubbly around edges.

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Lightly grease a 2 quart baking dish. Pour pie filling into the dish, and spread evenly.
• In a medium bowl, mix together flour, oats, sugar, cinnamon, and nutmeg. Mix in melted margarine. Spread over pie filling, and sprinkle with chopped pecans.
• Bake in the preheated oven for 30 minutes, or until topping is golden brown. Allow to cool 15 minutes before serving.

Steps:

• Preheat oven to 375°F.
• In a medium saucepan, combine filling ingredients. Place over medium heat and stir constantly until thickened. Cranberries will swell and begin to pop. Remove from heat and set aside.
• Combine oats, brown sugar, flour and cinnamon in a medium bowl. With a fork, thoroughly cut in softened butter (Note: I like to microwave my butter for 30 seconds until mostly melted with a tablespoon-sized chunk of softened butter in the middle. This makes cutting it into the other ingredients much easier).
• Pour filling into a lightly greased 8" x 8" baking pan, smoothing to edges of pan, and sprinkle evenly with topping.
• Bake for 25-30 minutes or until filling is bubbly and topping is lightly browned.
• If desired, serve over vanilla ice-cream.

Steps:

• Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish.
• Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.
• Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.

Steps:

• 1. For topping Mix flour, oats and brown sugar in a bowl. Cut butter into pieces. Combine butter with the flour/oat mix, until the mixture resembles coarse meal.
• 2. For the filling Wash the cranberries and sort through, discarding berries that are mushy or white. Put cranberries into a pot with just enough water to cover, add sugar and heat through til boiling, about 10 minutes. Drain berries, combine in a large bowl with cherry pie mixture, orange peel and sugar.
• 3. Butter a 13x9 glass baking dish. Pour fruit mixture into dish and crumble topping over fruit. Bake in a preheated oven at 350 degrees for 25-30 minutes or until the fruit is bubbly and the topping has browned.

Steps:

• Preheat oven to 350 degrees. Grease an 8x8 inch baking dish.
• Combine the sugar, flour and butter, using a pastry blender.
• Pour cranberry sauce into prepared dish and cover with the flour mixture. Bake 30-40 minutes.
• Cut into 9 pieces and serve warm or cold.

Steps:

• In a large bowl, combine the brown sugar, tapioca, extract and cinnamon. Gently stir in cherries and blackberries. Allow to stand for 10 minutes. Pour into a greased 13-in. x 9-in. baking dish., In another bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add walnuts; sprinkle over fruit. Bake, uncovered, at 350° for 55-60 minutes or until topping is golden brown and filling is bubbly. Serve warm with whipped cream.