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Coconut Cherry Crisp Recipe

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This recipe for Coconut Cherry Crisp, by , is from My Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shannon Martin


5 cups fresh or frozen pitted tart red cherries
cup sugar
4 tsp cornstarch
cup regular or quick-cooking rolled oats
cup packed brown sugar
⅓ cup all-purpose flour
tsp ground cardamom, nutmeg or ginger, your preference
⅓ cup butter
cup coconut
cup chopped pecans and/or walnuts
ice cream or light cream, your choice

Oven 375 2 qt square baking dish, Pam or butter

For fresh cherries, it over a bowl to catch the cherry's juices.
For frozen, thaw, but do not drain.

In a large saucepan combine sugar and cornstarch; stir in cherries and 2 T reserved cherry liquid or water.

Cook and stir till thickened and bubbly. Turn into a 2 qt baking dish; set aside.

For topping, combine oats, brown sugar, flour, and spice.

Cut in butter til mixture resembles coarse crumbs.

Stir in coconut and nuts.. Sprinkle topping over filling. Bake at 375 for 25 minutes or till golden.

Serve with ice cream or light cream.

Number Of Servings:
Number Of Servings:




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