Walnut Cherry Crisp Recipes

PEAR AND DRIED-CHERRY CRISP WITH NUTMEG-WALNUT STREUSEL

Steps:

• For streusel:
• Whisk first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture begins to clump together. Mix in walnuts. DO AHEAD Can be made 1 day ahead. Cover; chill.
• For filling:
• Place first 6 ingredients in medium skillet. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Add cherries; reduce heat to medium and simmer until cherries begin to soften and liquid is slightly reduced, about 5 minutes. Remove from heat and cool.
• Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Toss pears and dried cherry mixture in large bowl; spread in baking dish. Sprinkle streusel mixture over. Bake until bubbling and golden, about 1 hour; cool. Serve warm or at room temperature with whipped cream or ice cream.

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.

FRESH CHERRY CRISP

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.

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 DELIGHT WITH WALNUT CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Beat egg whites until stiff. Gradually add the sugar and cream of tarter; beat until sugar is dissolved.
• Add crackers, nuts and vanilla. Pour into prepared pan and bake for 25 minutes in the preheated oven.
• Remove from oven, cool and cut into squares. Top each serving with pie filling and whipped topping.

SOUR-CHERRY CRUMBLE

Steps:

• Preheat oven to 375 degrees. Combine the cherries and the sugar and let stand for 10 minutes. Place in a sieve and let drain very well. Place in a 9-inch pie plate and set aside.
• In a medium-size bowl, combine the all-purpose and whole-wheat flours, sugar, salt and cinnamon. Rub in the butter until the mixture resembles coarse meal. Add the walnuts and oats and toss lightly to combine. Cover the cherries with the topping and bake until the topping is crisp and the juices are bubbling, about 40 minutes. Place on a rack to cool slightly before servings.

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.

COUNTRY APPLE/CHERRY-WALNUT CRISP

Steps:

• Preheat oven to 375 degrees F.
• Drain the canned cherries, reserve 1/2 cup juice.
• Add the cherries and juice to a large mixing bowl; sprinkle with the white sugar and salt. Toss to coat and let stand for 10 minutes.
• Meanwhile, in a small mixing bowl combine together the flour, orange zest, cinnamon, and nutmeg; add to cherries and toss to mix.
• Combine the apples and brown sugar with the cherries; toss well.
• In a small mixing bowl combine together the granola, toasted walnuts, and butter; set aside.
• Pour the fruit filling into a 2-quart square baking dish (ungreased); sprinkle the granola mixture over the filling.
• Bake for 30 minutes, or until the apples are tender.
• Cook's Tip: Cover with foil the last 5 - 10 minutes to prevent over-browning.
• Serve warm and if desired top with whipped cream or ice cream, and sprinkle with additonal cinnamon.