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Cherry Crisp Recipes
rewrite GETTING READY 1 Preheat the oven to 375 F. 2 In a bowl mix the flour and rolled oats. 3 With a knife cut in the margarine until the mixture is coarse. 4 To this add 1 3 cup of sugar. Keep aside for topping. 5 Drain the cherries. Reserve the juice.
Combine pie filling nuts and extract in saucepan heat till bubbling stirring frequently. Pour into 10 x 6 x 1 1 2 inch baking dish. Unroll refrigerated biscuits and separate into triangles. Arrange several triangles over hot cherry mixture. Bake remaining
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
Fruit layer 1. Drain cherries reserving 3 4 cup juice. Combine small amount of juice cornstarch and sugar in saucepan. Stir in remaining juice. Cook over moderate heat stirring constantly until thickened and clear. 2. Remove from heat. Add cherries and extract
Pour pie filling into an 8 inch square baking pan. Sprinkle dry cake mix evenly over fruit. Dribble melted butter over all and top with nuts. Bake 45 minutes at 350 F. Serve hot or cold popped with whipped cream or ice cream.
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