CHERRY CRISP
The very first time that I made Cherry Crisp, my brother happened to be visiting. He is an ice cream lover-but he passed up the scoops of vanilla that he tops most desserts with so he could taste the cherries better! Wheat, soybeans and milo are the main crops on our farm. We also have three small cherry trees. I apportion all of that harvest for this recipe. My husband's is the manager of a coop. I work part-time as a church secretary...teach piano in our home...and enjoy making clothes for myself and our 3-year-old daughter. Cross-stitch is one of my favorite hobbies.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 16
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.
Nutrition Facts :
HOMEMADE CHERRY CRISP
Our family loves this pretty, tasty dessert. It uses convenient pie filling, so you can make it in no time-and it takes mere minutes to heat in the microwave. -Laurie Todd, Columbus, Mississippi
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Combine the pie filling and lemon juice in an ungreased 1-1/2-qt. microwave-safe dish; set aside. , In a small bowl, combine flour, brown sugar, cinnamon and allspice; cut in butter until mixture resembles coarse crumbs. Add walnuts. Sprinkle over filling. , Microwave, uncovered, on high until bubbly, 3-4 minutes. Serve warm with ice cream.
Nutrition Facts : Calories 567 calories, Fat 24g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 187mg sodium, Carbohydrate 81g carbohydrate (50g sugars, Fiber 3g fiber), Protein 8g protein.
CHERRY CRISP - FROM SCRATCH!
There are many crisp recipes on the site, but I didn't find one quite like this one. There are no cans of cherry pie filling here. Yes, you too can make a cherry crisp from scratch, using real cherries! You could use this filling for many other things like ice cream topping, or Toast-tites on the campfire! Yummy!
Provided by LilPinkieJ
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a large bowl, gently toss first 5 ingredients together. Place in a greased casserole dish or 8 inch square pan.
- In another bowl, mix the rest of the ingredients, using a pastry blender or fork. The mixture should resemble course crumbs. Spread mixture over pie filling. Bake for 30 minutes or until brown.
- Serve warm with vanilla ice cream. You can substitute canned cherry pie for the homemade cherry filling if you want to, but why?
FRESH CHERRY CRISP
A cherry crisp using sour pie cherries that has an oatmeal crunch topping. This is delicious warm from the oven with ice cream. Fresh, frozen, or canned cherries may be used.
Provided by ARANDYGAIL
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9x13 inch baking dish. In a medium bowl, combine 1 1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries.
- Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown.
Nutrition Facts : Calories 605.6 calories, Carbohydrate 92.4 g, Cholesterol 30.5 mg, Fat 25.5 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 10.7 g, Sodium 90.3 mg, Sugar 61.8 g
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CHERRY CRISP - WELL PLATED BY ERIN
From wellplated.com
4.7/5 (26)Total Time 1 hrCategory DessertCalories 308 per serving
- Place rack in the center of oven and preheat oven to 375 degrees F. Lightly coat a 9x9-inch pan or 11x7-inch baking dish with nonstick spray.
- Prepare the filling: In a large bowl, gently stir together the cherries, granulated sugar, cornstarch, lemon juice, vanilla, and almond. Pour into the prepared baking dish in an even layer (add any juices that collect on the bottom of the bowl too).
- Prepare the topping: In a medium bowl, stir together the oats, all-purpose flour, whole wheat flour, brown sugar, cinnamon, and salt. Pour in the melted butter, then stir until the mixture is combined and evenly moistened.
- Sprinkle the topping evenly over the cherries. Bake for 30 to 40 minutes, or until the filling is bubbly and topping is golden. Let stand 10 minutes. Serve warm topped with vanilla ice cream, whipped cream, or yogurt.
CHERRY CRISP RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (20)Calories 526 per servingTotal Time 45 mins
- Preheat the oven to 375°F. Butter a 9" x 9" pan, or 6 individual 10-ounce ramekins or coffee cups., To make the topping: Mix together the oats, sugar, flour, cinnamon, cardamom, and salt; cut in the butter until the mixture is crumbly. Set aside., To prepare the fruit: Mix together the sugar and ClearJel (or flour)., Put the fruit in a mixing bowl and sprinkle the sugar mixture over it. Stir lightly to coat the fruit, then spoon into the prepared pan or ramekins.
- Sprinkle the topping evenly over the fruit., Bake for 30 minutes, or until the fruit bubbles and the topping is brown.
- Serve warm or at room temperature with a scoop of vanilla ice cream or freshly whipped cream, if desired.
- Storage information: Store, covered, in the refrigerator for up to 5 days; freezing is not recommended.
EASY CHERRY CRISP RECIPE - HOW TO MAKE CHERRY CRISP
From thepioneerwoman.com
Servings 6-8Total Time 55 minsCategory Baking, Dessert
- Preheat oven to 350˚. For the crisp: In a medium mixing bowl, combine the almonds, oats, flour, brown sugar, salt and cinnamon.
- Stir in the honey. Add the cold butter and cut it into the oat mixture with a pastry blender or a fork.
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