Homemade Cherry Crisp Recipes

HOMEMADE CHERRY CRISP

Steps:

• Combine the pie filling and lemon juice in an ungreased 1-1/2-qt. microwave-safe dish; set aside. , In a small bowl, combine flour, brown sugar, cinnamon and allspice; cut in butter until mixture resembles coarse crumbs. Add walnuts. Sprinkle over filling. , Microwave, uncovered, on high until bubbly, 3-4 minutes. Serve warm with ice cream.

FRESH CHERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9x13 inch baking dish. In a medium bowl, combine 1 1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries.
• Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown.

CHERRY CRISP

Steps:

• In a bowl, combine salt, sugar and flour; cut in butter. Press into a greased 2-qt. or 11x7-in. baking dish. Bake at 350° for 15 minutes. , For filling, combine sugar and cornstarch in a saucepan. Stir in juice. Cook over medium heat until thick, stirring constantly. Fold in cherries and food coloring if desired. Pour over baked crust. Combine all topping ingredients; sprinkle over filling. , Bake for 20-25 minutes or until golden brown and bubbly around edges.

CHERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Lightly grease a 2 quart baking dish. Pour pie filling into the dish, and spread evenly.
• In a medium bowl, mix together flour, oats, sugar, cinnamon, and nutmeg. Mix in melted margarine. Spread over pie filling, and sprinkle with chopped pecans.
• Bake in the preheated oven for 30 minutes, or until topping is golden brown. Allow to cool 15 minutes before serving.

SWEET CHERRY CRISP

Steps:

• Preheat the oven to 350 degrees F, then lightly grease a 13"x9" baking pan, preferably glass.
• In a large bowl, whisk together the sugar & the 3 tablespoons of flour, then add the cherries & stir, tossing gently to coat before spooning the cherry mixture into the prepared pan.
• In a medium bowl, combine the oats, brown sugar & the 1/4 cup of flour, then using a pastry blender, cut in the butter until mixture is crumbly.
• Stir in the almonds & then sprinkle evenly over the cherry mixture.
• Bake about 30 minutes or until hot & bubbly & the topping is golden brown. Remove from the oven to a wire rack & let stand 15 minutes before serving.

CHERRY CRISP (FROM COOKING LIGHT)

Steps:

• Combine ingredients for filling in a large bowl. Spoon into an 11x7 baking dish that has been sprayed with cooking spray.
• Combine flour, oats, brown sugar, and salt in a medium bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Stir in almonds. Sprinkle evenly over cherry mixture.
• Bake at 375 degrees for 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes. Serve warm.

HOMEMADE CHERRY CRISP

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Drain cherries, reserving one cup of the juice from the cherries. Set aside.
• 3. In a medium sauce pan, add 3/4 cup of sugar, cornstarch and cinnamon. Whisk together well, removing any lumps. Add cherry juice and cook over medium heat until smooth and thickened.
• 4. Remove from heat. Gently fold in cherries, 1/2 cup sugar, butter, almond extract and food coloring. Pour into 9 X 13 casserole dish. Sprinkle evenly with topping and bake for 25 minutes or until topping is golden and filling is bubbly. You may serve this warm with vanilla ice cream or plain at room temperature. Store in refrigerator.
• 5. FOR THE TOPPING: Add flour, sugars, and cinnamon into a small bowl and mix, removing any lumps. Cut butter into pieces and add to flour mixture. Cut in with a pastry cutter or use your fingers until mixture resembles coarse sand. Sprinkle over filling.

JILL'S CHERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, flour, oats, butter, and cinnamon together in a bowl until crumbly. Press half the mixture into the bottom of an 8x8-inch pan; top with cherries.
• Combine water, white sugar, cornstarch, and vanilla extract in a saucepan; bring to a simmer over medium heat. Cook and stir until sugar is dissolved and syrup is clear, about 5 minutes. Pour syrup over cherries; top with remaining brown sugar-oat mixture.
• Bake in the preheated oven until topping is browned and cherry filling is bubbling, 30 to 35 minutes.