"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cherry Crisp Recipe

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This recipe for Cherry Crisp, by , is from Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeffery Davis
Added: Wednesday, July 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
FILLING:
6 c. (about 2 lbs.) Sweet Cherries - Pitted
1/3 c. Granulated Sugar
1/4 c. Cornstarch
1 tbsp. Fresh Lemon Juice
1/4 tsp. Almond Extract
1/8 tsp. Salt

TOPPING:
1/2 c. All-Purpose Flour (about 2 1/2 oz.)
1/2 c. Old-Fashioned Rolled Oats
1/2 c. Packed Light Brown Sugar
1/8 tsp. Salt
6 tbsp. Chilled Butter - Cut Into Small Pieces
1/3 c. Sliced Almonds

Directions:
Directions:
Preheat oven to 375.

To prepare filling, combine cherries, 1/3 c. granulated sugar, cornstarch, lemon juice, almond extract and salt in a large bowl; toss gently. Spoon cherry mixture into an 11" X 7" baking dish coated with cooking spray.

To prepare topping; lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, oats, brown sugar and 1/8 tsp. salt in a medium bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or two (2) knives until mixture resembles coarse meal. Stir in sliced almonds. Sprinkle oat mixture evenly over cherry mixture.

Bake at 375 for 45 minutes or until filling is bubbly and topping is crisp. Let stand for five (5) minutes. Serve warm.

Number Of Servings:
Number Of Servings:
8

 

 

 

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