Friday, February 14, 2014

Cherry Crisp

I love a good crisp.  I think I'd almost always prefer crisp to pie.  The crumbly topping is so delicious, and in my opinion, better than pie crust.  And, when it's warm and served with a scoop of melty vanilla ice cream?!  Good night.  Also, good news, crisp is WAY easier to make than pie!  It's a no-brainer, really.


Cherry Filling:
  • 6 cups pitted cherries (fresh, frozen, or canned)
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 1 teaspoon vanilla
  • 3/4 cup oats
  • 1/2 cup brown sugar
  • 3/4 cup flour
  • 1/3 cup sliced almonds
  • 1/2 teaspoon salt
  • 1/4 teaspoon almond extract 
  • 5 tablespoons butter, melted 

Mix cherries, sugar, flour, and vanilla and transfer to a 9-inch square baking dish.

Mix oats, brown sugar, flour, almonds, salt, almond extract, and melted butter until crumbly.

Spread topping mixture on top of filling.

Bake at 350 degrees for 30-45 minutes or until hot and bubbly.

Source:  Not totally sure; I looked at and modified several recipes.

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