Cherry Nut Crisp 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 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.

CHERRY NUT CRISP

Steps:

• Drain cherries, reserving 3/4 cup juice. In a large bowl, combine the cherries, sugar, tapioca, extract, salt, food coloring if desired and reserved juice; set aside for 15 minutes, stirring occasionally. , In a small bowl, combine the crust ingredients. Press onto the bottom and 1 in. up the sides of a greased 9-in. square baking dish; set aside. , For topping, in another small bowl, combine the flour, brown sugar, pecans and oats Cut in butter until mixture resembles coarse crumbs. Stir cherry mixture the; pour into crust. Sprinkle with topping. , Bake at 400° for 10 minutes. Reduce heat to 375°; bake 30-35 minutes longer or filling is bubbly and topping is golden brown.

CHERRY NUT CRISP

Steps:

• Drain cherries and reserve 3/4 cup of their juice.
• In a mixing bowl, add cherries, 1 cup sugar, tapioca, almond extract, 1/8 teaspoon salt, food coloring and reserved cherry juice; stir to combine; set aside for 15 minutes, stirring occasionally.
• Meanwhile, add the crust ingredients together in another bowl; stir to combine.
• Press the crust mixture onto the bottom and 1 inch up the sides of a greased 9-inch square baking dish; set aside.
• In a different bowl, add the flour, brown sugar, pecans, and oats; stir to mix.
• With a pastry blender, cut in the cold butter until the mixture looks like coarse crumbs.
• Stir cherry mixture and pour over crust.
• Sprinkle evenly with topping.
• Bake at 400 degrees for 10 minutes.
• Lower heat to 375 and bake 30-35 minutes or until filling is bubbling and topping is golden.