Walnut Cherry Crisp Recipes

WALNUT CHERRY CRISP

Steps:

• Preheat oven to 350 degrees F.
• Combine cherries, sugar, cornstarch, and vanilla together. Divide mixture between eight 4 ounce ramekins
• Blend together flour, cinnamon, oats, sugar, salt, and butter until it resembles coarse crumbs. Add walnuts and sprinkle mixture over fruit.
• Bake 30-35 minutes until topping is golden and fruit is bubbly around edges.

SOUR-CHERRY CRUMBLE

Steps:

• Preheat oven to 375 degrees. Combine the cherries and the sugar and let stand for 10 minutes. Place in a sieve and let drain very well. Place in a 9-inch pie plate and set aside.
• In a medium-size bowl, combine the all-purpose and whole-wheat flours, sugar, salt and cinnamon. Rub in the butter until the mixture resembles coarse meal. Add the walnuts and oats and toss lightly to combine. Cover the cherries with the topping and bake until the topping is crisp and the juices are bubbling, about 40 minutes. Place on a rack to cool slightly before servings.

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.

CHERRY NUT CRISP

Steps:

• Drain cherries, reserving 3/4 cup juice. In a large bowl, combine the cherries, sugar, tapioca, extract, salt, food coloring if desired and reserved juice; set aside for 15 minutes, stirring occasionally. , In a small bowl, combine the crust ingredients. Press onto the bottom and 1 in. up the sides of a greased 9-in. square baking dish; set aside. , For topping, in another small bowl, combine the flour, brown sugar, pecans and oats Cut in butter until mixture resembles coarse crumbs. Stir cherry mixture the; pour into crust. Sprinkle with topping. , Bake at 400° for 10 minutes. Reduce heat to 375°; bake 30-35 minutes longer or filling is bubbly and topping is golden brown.

COUNTRY APPLE/CHERRY-WALNUT CRISP

Steps:

• Preheat oven to 375 degrees F.
• Drain the canned cherries, reserve 1/2 cup juice.
• Add the cherries and juice to a large mixing bowl; sprinkle with the white sugar and salt. Toss to coat and let stand for 10 minutes.
• Meanwhile, in a small mixing bowl combine together the flour, orange zest, cinnamon, and nutmeg; add to cherries and toss to mix.
• Combine the apples and brown sugar with the cherries; toss well.
• In a small mixing bowl combine together the granola, toasted walnuts, and butter; set aside.
• Pour the fruit filling into a 2-quart square baking dish (ungreased); sprinkle the granola mixture over the filling.
• Bake for 30 minutes, or until the apples are tender.
• Cook's Tip: Cover with foil the last 5 - 10 minutes to prevent over-browning.
• Serve warm and if desired top with whipped cream or ice cream, and sprinkle with additonal cinnamon.

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.