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Royal Anne Cherry Coconut Crisp

Diabetic.Foodie's picture
  Canned cherries in water 16 Ounce (Royal Anne, 1 Can)
  Lemon juice 1 Teaspoon
  Water 2 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)

Drain cherries.
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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 976 Calories from Fat 496

% Daily Value*

Total Fat 57 g87.1%

Saturated Fat 15.7 g78.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 58 mg2.4%

Total Carbohydrates 109 g36.2%

Dietary Fiber 12.9 g51.5%

Sugars 40.5 g

Protein 15 g29.8%

Vitamin A 76.4% Vitamin C 24%

Calcium 12% Iron 14.5%

*Based on a 2000 Calorie diet


Royal Anne Cherry Coconut Crisp Recipe