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Cherry Crisp

Heart.Foods's picture
  Vegetable oil spray 1
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Rolled oatmeal 3⁄4 Cup (12 tbs)
  Margarine 1⁄3 Cup (5.33 tbs) (Of Your Choice)
  Sugar 1⁄3 Cup (5.33 tbs)
  Canned pitted no sugar added sour cherries in natural juices 16 Ounce (1 Can)
  Cornstarch 1 1⁄2 Tablespoon
  Cinnamon 1⁄8 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Fresh lemon juice 1 Tablespoon

Preheat oven to 375° F.
Lightly spray an 8-inch square baking pan with vegetable oil.
In a bowl, combine flour and rolled oatmeal.
Cut in margarine until mixture is crumbly.
Add 1/3 cup sugar and mix well.
Set aside for topping.
Drain cherries, reserving cherries and juice.
In a saucepan, combine remaining sugar with cornstarch, spices and lemon juice.
Slowly blend in cherry juice.
Place over low heat and cook, stirring constantly, until sauce is thick and clear.
Add cherries.
Pour into prepared baking pan and sprinkle with topping.
Bake 30 minutes.

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