Royal Anne Cherry Coconut Crisp
|Canned cherries in water||16 Ounce (Royal Anne, 1 Can)|
|Lemon juice||1 Teaspoon|
|Granulated fructose||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Quick cooking oats||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Teaspoon|
|Unsweetened coconut||1⁄4 Cup (4 tbs)|
|Granulated fructose||2 Teaspoon|
|Firm margarine||1⁄4 Cup (4 tbs)|
Divide evenly between four oven-proof serving dishes.
Sprinkle with lemon juice and water.
Combine 1 tsp (15 mL) of the fructose and the nutmeg; sprinkle evenly over the four servings.
Combine oatmeal, flour, coconut, and 2 tsp (30 mL) of the fructose in a bowl.
Cut margarine into mixture, forming coarse crumbs.
Sprinkle evenly over the top of cherries.
Bake at 350°F (175°C) for 20 to 30 minutes or until topping is browned.