Apple Cherry Crisp Food

APPLE CRISP II

Steps:

• Preheat oven to 350 degrees F (175 degree C).
• Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
• Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
• Bake at 350 degrees F (175 degrees C) for about 45 minutes.

CHEERY CHERRY APPLE CRISP

Steps:

• Preheat oven to 375°F. For fruit filling, spoon pie filling into Square Baker using Bamboo Spoon and set aside.Peel, core and slice apples using Apple Peeler/Corer/Slicer and place apples on Cutting Board. Cut apples in quarters using Quikut Paring Knife. Mix apples into pie filling using Classic Scraper and set aside.For topping, mix flour, oats, brown sugar, cinnamon and salt in Small Batter Bowl using Bamboo Spoon.Place butter in Small Micro-Cooker®. Microwave on HIGH 1 minute or until melted. Stir butter into flour mixture in Batter Bowl and mix well. Sprinkle topping evenly over fruit filling in Baker.Bake 40 minutes or until topping is deep golden brown. Using Oven Mitts, remove Baker to Hot Pad/Trivet. Serve warm with a scoop of ice cream or dollop of whipped topping, if desired.

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.

APPLE CRISP OR CHERRY APPLE CRISP

Steps:

• 1. Preheat oven to 375 degrees F.
• 2. Mist an 8 x 8" square pan or dish with cooking spray.
• 3. Arrange apples (or other fruit) in the pan.
• 4. Mix all other ingredients together until crumbly & put over the fruit.
• 5. Bake around 30-35 minutes, until apples are tender & the topping is golden brown and feels crunchy.
• 6. Serve warm or cold with whipped cream or ice cream.
• 7. NOTE: Recipe can be easily doubled. Bake in a 13 x 9" pan with the same baking time.

APPLE-CHERRY CRISP

Steps:

• Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix apples, cherries, sugar and flour until blended. Spoon into baking dish. Cover with foil.
• Bake 40 minutes. Uncover; stir gently. Sprinkle with granola; press slightly. Bake uncovered 10 to 15 minutes longer or until apples are tender and topping is light golden brown. Let stand 15 minutes before serving. Serve with yogurt.

BEST APPLE CRISP

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
• Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
• Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

APPLE CHERRY PECAN CRISP

Steps:

• Peel and core apples. Cut into 1/8-inch pieces. Simmer all filling ingredients until apples become soft.
• Put first 4 ingredients in mixer bowl with paddle attachment.
• Cut butter into small cubes and chill. Add to above ingredients and mix until mealy. Add pecans to above and pulse to mix.
• Place apple mixture in a large 2-inch deep baking dish. Top with crisp topping. Bake at 350°F for 45 minutes until top is browned.

APPLE CHERRY CRISP

Steps:

• Preheat oven to 425 degrees.
• Remove stems from all of the cherries and remove seeds.
• Peel apples, cored and then slices into quarters. Then slice each quarter piece into three pieces.
• In a large bowl, add cherries, apple slices, lemon juice, cornstarch, brown sugar, white sugar, vanilla, and cinnamon. Gently toss to combine. Pour cherry mixture into skillet or 2-quart baking dish.
• In a medium mixing bowl, combine yellow cake mix, brown sugar, salt, and baking powder. Stir to combine. Add butter, and using a pastry blender or a fork, cut butter into the mixture until it resembles coarse crumbs.
• Add crumb topping to cover the cherries entirely. Set in the oven and bake for 25-35 minutes or until crumb topping is a nice golden brown and the juice from the cherries is bubbling.
• Serve immediately or let it cool and serve later, it's great either way especially with vanilla ice cream or whipped topping.

APPLE, CHERRY AND BLUEBERRY CRISP

Steps:

• Preheat the oven to 350ºF and adjust the rack to the middle position. Place the apples, blueberries, cherries, sugar, arrowroot, zests, and juices in a large bowl and stir until combined. Pour into an 11 x 7" baking dish, or spoon mixture into 6 oz. ramekins.
• Place the almond flour, coconut flour, sea salt, maple sugar, gelatin and arrowroot in the bowl of a food processor. Pulse a few times to combine. Add the butter and process until ingredients come together to form a dough. Crumble topping with your fingers and layer on the top of the fruit mixture. Bake for 30 minutes until golden brown on top and bubbly. Cool for 10 minutes. Serve.

APPLE AND CHERRY PIE

Steps:

• Peel, de-core and chop the apple into smallish pieces (say 1-2 cm cubes).
• Melt the butter and sugar in a pan and add the apple pieces. Add the cinnamon and cardamom powder and cook on a medium heat for about 10 minutes, stirring occasionally.
• Then add the cherries and cook for a further 5 minutes. Remove from the heat and allow to cool for 10 minutes.
• While the apples are cooking in the pan, prepare the tart dish. Pre-heat the oven to 180C.
• Firstly butter the dish and add a thin layer of flour to prevent the pastry from sticking.
• Roll out the pastry on a lightly floured surface. Then add a layer of pastry to the inside of the dish.
• Prepare the pastry for the pie crust (either one piece or some long strands to make a lattice - use a ruler to cut the long strands in a staight line).
• Fill the tart dish with the apple and cherries. Then cover with the pastry lid you have chosen. Make sure the pastry is well crimped where it meets.
• Brush the pastry with some milk. Then place in the oven at 180C for about 40 minutes.

CHERRY APPLE CRISP

Steps:

• Combine filling ingredients and set aside.
• Mix together the oats, flour and brown sugar.
• Cut in the butter using a pastry blender until mixture resembles coarse crumbs.
• Spoon half the filling into a 2 qt baking dish.
• Sprinkle half the topping mixture over the filling in the dish.
• Repeat layers with the remaining cherry and topping.
• Bake in a preheated 400 degree oven 25 to 30 minutes or until topping is golden brown.
• Serve warm with ice cream if desired.

APPLE AND CHERRY CRISP

Steps:

• Pre-heat oven to 180C.
• Start by peeling and chopping the apples. Add to your baking dish together with the cherries. Sprinkle with the caster sugar and the half teaspoon of ground cinnamon and stir together to mix well.
• In a large bowl add the flour and oats. Then add the butter and mix together by hand until you have a crumbly mix and all the butter has made little balls with the flour. Then add the brown sugar and mix again well by hand, until the mixture has been evenly mixed.
• Add the topping to the apples and cherries and sprinkle the flaked almonds on top.
• Put in the oven for 50-60 minutes (may depend on your oven) or until the topping has turned a darker brown, or the almonds have browned.

APPLE-CHERRY CRISP

Steps:

• Preheat oven to 350°.
• Butter an 8-inch square baking dish or pan.
• Combine apples and cherry pie filling in pan.
• Stir together flour, sugar, cinnamon and Raisin Bran in a bowl.
• Add butter and mix well.
• Sprinkle over fruit.
• Bake for 30 to 40 minutes or till apples are tender.

KETO APPLE CRISP

Steps:

• Preheat the oven to 375°F. Take a 9-inch baking pan and layer the sliced apples on the bottom of it.
• Mix the melted butter, cinnamon, walnuts, vanilla extract, and sweetener in a medium bowl. Then evenly pour this mixture over the layered apples.
• Bake for 30 minutes until the apple slices are soft and the walnuts should be golden. Divide the crisp into four serving bowls, drizzle them with the remaining juice from the pan, and then serve and enjoy!

APPLE CHERRY COBBLER

Steps:

• In a bowl, combine first four ingredients. Combine flour and baking powder; add to egg mixture and blend well. , Pour into a greased 13x9-in. baking pan. Combine pie fillings, lemon juice and vanilla; spoon over batter. , For topping, combine all ingredients; sprinkle over filling. Bake at 350° for 40-45 minutes or until bubbly and cake tests done. If necessary, cover edges with foil to prevent over-browning.

APPLE CHERRY CRISP

Steps:

• Preheat oven to 350 degrees.
• In a bowl, mix together the fruit layer ingredients. Pour the fruit evenly into a non-reactive 10 inch pie pan or 9 inch square baking dish and set aside.
• In a large bowl, combine the oats, flour, brown sugar, and cinnamon.
• In a seperate bowl, whisk together the egg white, oil, vanilla, and fruit juice and then stir into the dry ingredients until thoroughly combined.
• Carefully spread the topping over the fruit (be sure to cover the fruit entirely).
• Cover and bake for 20 minutes, then uncover and continue to bake for another 20 to 30 minutes, until the fruit is soft and bubbly and the topping is crisp and golden.
• per 7 oz. serving: 323 calories, 5.8 G protein, 3.9 G fat, 68.6 G carbohydrates, .6 G saturated fat, 1.8 G polyunsaturated fat, 1 G monounsaturated fat, 0 cholesterol, 21 mg sodium, 5.7 G dietary fiber.

CHERRY APPLE CRISP

Steps:

• Mix oatmeal, flour, 1/2 cup brown sugar and cinnamon in a large bowl.
• Add margarine and mix until crumbly.
• Keep aside.
• Then, in another bowl, combine cherries, apples, orange juice, sugar and 2 tbsps.
• brown sugar.
• Mix well.
• Place in a lightly greased bowl.
• Sprinkle with oatmeal.
• Bake at 375 for 35 minutes or until golden brown.
• Serve warm.

GLUTEN-FREE APPLE CHERRY CRISP (VEGAN)

Steps:

• Preheat your oven to 375ºF. Grease the bottom and sides of a 10 x 10 inch square or circle pan. Put the apples and cherries into the pan. Cook them in the oven for 20 minutes. ( I sprayed the top of the fruit with olive oil ).
• In a medium bowl, add the coconut sugar, almond flour, gluten free rolled oats, ground cinnamon, and ground nutmeg. Mix.
• In a smaller bowl, mix the oil with the maple syrup, and then pour it on top of the dry ingredients. Mix well. Then sprinkle the topping on top of the apples and cherries.
• Bake for about 25 minutes or until topping is golden brown. Serve warm.

APPLE, CHERRY AND RAISIN CRISP

Steps:

• Preheat the Cuisinart® Convection Toaster Oven Broiler to 350ºF on the bake setting with the rack in position A. Lightly coat an 9-inch square baking dish with cooking spray. In a medium bowl, combine the oats with the brown sugar, flour, cinnamon and salt. Add the melted butter and stir until the mixture is evenly moistened. Use your fingers to pinch the mixture into large crumbs; reserve. In a medium bowl, toss the sliced apples with the lemon juice, cherries, raisins, granulated sugar, honey, and vanilla. Spoon the apple mixture evenly into the prepared baking dish. Sprinkle evenly with the reserved crumb mixture. Bake in the preheated oven for 35 to 40 minutes, until the apples are tender and the filling is bubbling. Let rest for 20 to 30 minutes before serving. Serve warm or at room temperature with vanilla ice cream, frozen yogurt, or freshly whipped cream. * For ease in slicing, use the Cuisinart® Food Processor fitted with the 4 mm slicing disc.

APPLE AND DRIED CHERRY CRISP (PAREVE)

Steps:

• Preheat the oven to 350 F. Oil a deep 8 x 10-inch (or similarly sized) baking dish.
• In a large bowl, toss the apples with the lemon juice, sugar, and dried cherries. Transfer to the baking dish.
• In another bowl, whisk together the oats, flour, sugar, cinnamon, and ginger. Add the oil and maple syrup, and stir until the oat mixture is moistened. Stir in the pecans.
• Sprinkle the topping evenly over the apples. Bake the crisp in the preheated oven for 45 to 50 minutes, or until the fruit filling is bubbly and the crisp topping is golden brown and crunchy. (Check the crisp after about 30 to 35 minutes-if the topping is getting too brown, cover lightly with foil or parchment paper, then remove the cover for the last few minutes of baking.)
• Allow to rest for 5 to 10 minutes before serving. Enjoy!

APPLE-CHERRY CRISP

Steps:

• Preheat the oven to 375°F. Place apples and cherries in a buttered 7x11-inch baking dish or other pretty dessert dish of similar size.
• In a small bowl, stir together apple juice concentrate, lemon juice, cornstarch, cinnamon, zest and ginger; pour over the fruit and toss gently to mix. Set aside.
• To make the topping, stir together oats, flours, sugar, nutmeg and salt.
• Using a pastry blender or two knives, cut butter into flour and oat mixture until well combined. Spread the topping over the fruit, pressing down slightly.
• Bake until the top is golden brown and the fruit is tender and bubbly, 50 to 60 minutes. Cool for 10 minutes and serve warm.

APPLE CHERRY PECAN CRISP

Steps:

• Preheat the oven to 375 degrees F (187C). Lightly spray your 2-quart or an 8 x 8 or 8 x 10-inch baking dish, set it aside.
• In a medium-size mixing bowl, toss together chopped apples, sliced frozen cherries along with granulated sugar, vanilla, and lemon juice. Set it aside and allow the sugar to work its magic, allowing the juice of the fruits to come through.
• In the meantime, make the crisp topping. Combine all the topping ingredients in one bowl and use your fingers to combine the mixture into a crumble. Continue to work with the mixture until all the dry flour has been worked in.
• Next, transfer the fruit mixture to your 2-quart baking dish, and spread it evenly into one single layer.
• Scatter the crisp pecan topping over the fruit evenly.
• Bake in the middle of your oven for 45 to 50 minutes. The crumble should be golden brown and the fruit juices should be bubbling throughout.
• Allow the crisp to rest and cool down for about 10 to 15 minutes before serving.
• Serve with a scoop of vanilla ice cream on top, or with fresh whipped cream.

APPLE-CHERRY CRISP

Steps:

• Heat oven to 350°F. Have ready a shallow 2-qt baking dish.
• In a large bowl, toss the apples, cherries, 2 Tbsp of the sugar and 1 Tbsp of the flour. Transfer the mixture to a shallow 2-qt baking dish. Pour the cider over the apple mixture.
• In same bowl combine cinnamon, butter and remaining brown sugar and flour. With pastry blender or fingers, mix until crumbly. Sprinkle evenly over the apples.
• Bake until the top is browned and apples are tender, 50 to 55 minutes. Let the cool for 15 minutes. Serve warm or at room temperature.