Cherry Crisp From Cooking Light Recipes

CHERRY CRISP

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.

CHERRY ALMOND CRISP

Steps:

• Preheat the oven to 350 degrees F.
• Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.
• Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.
• Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.
• Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface.
• Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.
• To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.
• Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.

EASY DUMP CHERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch square baking dish.
• Dump cherry pie filling into baking dish. In a medium bowl, stir together rolled oats, brown sugar, flour, baking powder and chopped. Pour over cherries. Drizzle melted butter over top.
• Bake in the preheated oven for 40 minutes, or until lightly browned.

CHERRY CRISP

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.

IF YOU LOVE CHERRY PIE, JOANNA GAINES'S CHERRY-ALMOND CRISP IS THE PERFECT DESSERT FOR YOU

Steps:

• Preheat the oven to 375 degrees.
• In a medium bowl, stir together the oats, brown sugar, cinnamon, and ginger to make the topping.
• Use a pastry cutter to work the butter into the oat mixture until pebbly.
• Gently stir in the almonds. Freeze until needed.
• Butter six 10-ounce ramekins and set them on a rimmed baking sheet.
• In a large bowl, make the filling by stirring together the cherries, lemon zest, lemon juice, and almond extract.
• In a small bowl, stir together the granulated sugar and cornstarch. Sprinkle the mixture over the cherries and toss to coat. Divide among the prepared ramekins.
• Divide the topping among the ramekins, covering the cherries.
• Bake on the baking sheet until the topping is deep golden brown and juices bubble around the edges, about 20 minutes.
• Cool at least 20 minutes, then serve warm or at room temperature with ice cream.
• Cover leftovers and store in the refrigerator for up to three days.

TART CHERRY CRISP

Steps:

• Preheat oven to 375°. Place cherries in an ungreased 9-in. pie plate. Sprinkle with sugar. In a small bowl, combine the flour, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over cherries. , Bake, uncovered, until top is bubbly, 30-40 minutes. Serve warm.

CHERRY CRISP (FROM COOKING LIGHT)

Steps:

• Combine ingredients for filling in a large bowl. Spoon into an 11x7 baking dish that has been sprayed with cooking spray.
• Combine flour, oats, brown sugar, and salt in a medium bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Stir in almonds. Sprinkle evenly over cherry mixture.
• Bake at 375 degrees for 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes. Serve warm.

CHERRY-VANILLA CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch-square baking dish.
• Toss the cherries in a large bowl with 1/2 cup sugar, the rum, vanilla, cinnamon, salt and 2 tablespoons flour. Transfer to the prepared baking dish.
• Whisk the remaining 1/4 cup flour, the oats, almonds and the remaining 1/4 cup sugar in a medium bowl. Stir in the melted butter until combined, then sprinkle the mixture over the cherries. Bake until the filling is bubbling and the topping is golden brown, 50 minutes to 1 hour. Let cool slightly before serving.