Cherry Crisp Recipe
Tagged in Pies And Pastries
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Directions
Combine first 3 ingredients; cut in 1/2 cup butter with pastry blender until mixture is crumbly. Press in bottom of a greased 11 x 7 x 1 1/2-inch baking dish. Bake at 350 degrees F for 15 minutes. Let cool.
Drain cherries, reserving 4 cups cherries and 1 cup juice. Reserve remaining cherries and juice for another use.
Combine 1 cup sugar, cornstarch, and reserved 1 cup juice in a medium saucepan; stir well. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add reserved 4 cups cherries and food coloring, if desired, stirring gently. Pour over crust.
Combine oats, 1/2 cup brown sugar, and 1/4 cup flour in a small bowl, cut in 1/4 cup plus 1 tablespoon butter with pastry blender until mixture is crumbly. Sprinkle oat mixture evenly over cherry mixture. Bake at 350 degrees F for 20 to 25 minutes or until bubbly.
Serve warm.
Yield: 6 servings.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter or margarine
- 4 (14 1/2 ounce) cans tart red cherries in water
- (save 1 cup of the juice) or use 4 cups fresh pitted
- sour cherries and 1 cup juice
- 1 cup granulated sugar
- 1/4 cup cornstarch
- Red liquid food coloring (optional)
- 1 1/2 cups quick-cooking oats
- uncooked
- 1/2 cup firmly packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup plus 1 tablespoon butter or margarine
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