Cherry Crisp
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Cherry Crisp
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This easy and delicious old-fashioned cherry crisp recipe is made with oats and fresh cherries and can be on your table in 1 hour.
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Ingredients
For the Cherry Filling:
- 5 cups sweet cherries pitted (about 4 3/4 pounds); fresh or frozen and thawed, or sour cherries
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice fresh
- ½ teaspoon vanilla extract pure
- ¼ teaspoon almond extract pure
For the Topping:
- 1 cup rolled oats old fashioned
- ⅓ cup all-purpose flour
- ⅓ whole wheat flour
- ½ cup brown sugar light or dark, lightly packed
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup butter 1 stick) melted, unsalted
- vanilla ice cream whipped cream, or yogurt for serving
Instructions
- 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.
Notes
- If using sour cherries (YOU ARE SO LUCKY!), add 2 tablespoons additional sugar to the filling.
- To Store. Cover the crisp, and store it in the refrigerator for up to 3 days.
- To Reheat. To breathe life back into the topping, I like to warm leftovers in the oven at 350 degrees F until hot. You can also reheat this recipe in the microwave in a pinch.
- To Freeze. Store cherry crisp in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 8)
Calories
308kcal
(15%)
Carbohydrates
49g
(16%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
31mg
(10%)
Potassium
259mg
(6%)
Fiber
3g
(12%)
Sugar
33g
(66%)
Vitamin A
411IU
(8%)
Vitamin C
7mg
(8%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 308kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Potassium | 259mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 33g | 66% |
| Vitamin A | 411IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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