CHERRY CRISP
A truly incredible dessert! It's just soooo good and really easy to make. Everyone always raves about it and asks me for the recipe when I make it. Wonderful served with whipped topping or ice cream. Great for vegans!
Provided by Holly
Categories Desserts Crisps and Crumbles Recipes Cherry Crisps and Crumbles Recipes
Time 55m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 57.2 g, Fat 14 g, Fiber 2.2 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 139.9 mg, Sugar 16.1 g
BERRY CHERRY CRISP
This Berry Cherry Crisp is the ultimate summer dessert! Loaded with fresh summer fruit.
Provided by Ashley Fehr
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and grease 4 individual ramekins or skillets or an 8x8" pan.
- In a medium bowl, combine cherries, blueberries and granulated sugar. In a small bowl, combine corn starch and water. Stir into cherry mixture. Spoon into prepared baking dish(es).
- In another medium bowl, combine butter, brown sugar, oats and flour with a pastry cutter or your hands until crumbly (it will have a cookie dough-like texture). Crumble over top of cherry mixture in baking dish(es) and press down gently.
- Bake for 30-40 minutes until bubbly and thickened and crumble is golden brown.
- Serve warm with ice cream.
Nutrition Facts : Calories 294 kcal, Carbohydrate 45 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 106 mg, Fiber 3 g, Sugar 29 g, ServingSize 1 serving
FRESH APRICOT CRISP
Quick recipe that can use just about any fruit.
Provided by Miriam
Categories Desserts Crisps and Crumbles Recipes
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange the apricots in a 9x12-inch baking dish and sprinkle with white sugar. Mix together brown sugar and flour in a bowl; cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Lightly stir in the rolled oats and spoon the mixture over the apricots.
- Bake in the preheated oven until the fruit is soft and the topping is browned and crisp, 35 to 40 minutes.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 52.4 g, Cholesterol 40.7 mg, Fat 16.5 g, Fiber 3.3 g, Protein 4 g, SaturatedFat 9.9 g, Sodium 115.9 mg, Sugar 35.5 g
CHERRY AND APRICOT COBBLER
Categories Fruit Dessert Bake Picnic Apricot Cherry Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 16
Steps:
- For filling:
- Preheat oven to 400°F. Toss all ingredients in large bowl to blend. Transfer to 13 x 9 x 2-inch glass baking dish. Bake until filling is hot and begins to bubble at edges, about 35 minutes. Reduce oven temperature to 375°F.
- Meanwhile, prepare topping:
- Whisk flour, 1/2 cup sugar and next 3 ingredients in another large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Slowly add buttermilk and cream, tossing with fork until dough comes together.
- Drop dough by rounded tablespoonfuls over hot filling to cover. Sprinkle with remaining 1 tablespoon sugar. Continue to bake cobbler until topping is golden and tester inserted into center of topping comes out clean, about 40 minutes. Cool 15 minutes. Serve cobbler warm with whipped cream or ice cream.
APPLE AND CHERRY CRISP
This apple and cherry crisp recipe is an easier alternative to making a pie. Just like a crumble but made with rolled oats and with some nutty flaked almonds on the top!
Provided by Gav
Categories Desserts
Time 55m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 797 calories, Carbohydrate 128 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Fat 30 grams fat, Fiber 10 grams fiber, Protein 10 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 242 grams sodium, Sugar 76 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
PLUM APRICOT CRISP
Steps:
- Preheat oven to 400 degrees F.
- Set rack in the center of the oven. Combine all of the topping ingredients into a food processor. Pulse until the mixture forms crumbles the size of small peas; do not over process. Set aside.
- Pour the plums and apricots directly into a large, shallow baking dish and sprinkle with sugar and flour to coat evenly. Spread crisp topping over entire surface of fruit. Bake until fruit is bubbly and the top is golden brown, approximately 30 to 40 minutes. Serve warm or room temperature, plain or with ice cream.
- Make the topping ahead. In fact make a double or triple batch and freeze it in single recipe size packets so you can whip up a crisp on the spot, anytime.
Nutrition Facts : Calories 239 calorie, Fat 7.2 grams, SaturatedFat 3 grams, Carbohydrate 43 grams, Fiber 2.8 grams, Protein 3 grams
CHERRY BERRY CRISP
Use fresh or whole frozen fruits, no syrups please. Serve warm with vanilla frozen yogurt or ice cream.
Provided by KelBel
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Combine first 6 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish.
- Lightly spoon flour into a dry measuring cup, and level with a knife. flour, brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or in food processor until the mixture resembles coarse meal. Sprinkle over the blueberry mixture.
- Bake for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.
Nutrition Facts : Calories 261.9, Fat 7.7, SaturatedFat 4.3, Cholesterol 17.2, Sodium 53.9, Carbohydrate 46.9, Fiber 5.1, Sugar 26.2, Protein 3.9
EASY CHERRY CRISP - AN OLD FASHIONED CHERRY CRISP WITH FRESH OR FROZEN CHERRIES
The best part of this Easy Cherry Crisp, aside from the flavor, is that you can make it with a handful of staple ingredients.
Provided by Barbara
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Mix cherries with 1/4 cup sugar (reserving 1 cup sugar).
- Pour cherries into a greased 8x8 inch pan.
- Combine flour, remaining 1 cup sugar, baking powder, salt and unbeaten egg; mix until blended and crumbly.
- Sprinkle mixture over cherries. Pour melted butter over the top.
- Bake for 30 to 40 minutes or until golden brown and bubbly.
CHERRY CRISP
Steps:
- Preheat oven to 350 degrees F.
- In an 11x7 baking dish add drained cherries, sugar, and flour. Toss together until combined.
- Slice the butter into 1 tablespoon slices. In a bowl add flour, oats, brown sugar, salt, and butter. Cut the flour mixture with a pastry cutter or your hands. It will resemble coarse crumbs. You can also use a hand mixture to blend together.
- Bake for 30-35 minutes or until the top is crisp and the cherries are bubbly.
APRICOT AND CHERRY CRISP
Steps:
- Preheat the oven to 400 degrees. In a large bowl, mix together the apricots, cherries, sugar and flour. Grease an 8 by 8-inch or 1 1/2 quart baking dish with the butter. Pour the fruit mixture into the dish. In a separate bowl, mix together the oatmeal, flour, brown sugar, butter, cinnamon and salt and mix well. Top the fruit with this mixture and place in the oven. Bake for 25 minutes, or until the topping is golden brown. Remove from the oven and cool for 15 minutes before serving.
APRICOT-CHERRY CRISP WITH LEMON-BUTTERMILK SORBET
Categories Fruit Dessert Bake Lemon Apricot Cherry Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Place first 5 ingredients in 13x9x2-inch glass baking dish; toss. Blend granola and butter in processor until moist crumbs form. Sprinkle topping evenly over apricot-cherry mixture. Bake until filling bubbles thickly around edges, about 50 minutes. Serve warm or at room temperature with sorbet.
APRICOT CHERRY CRISP
Modified from a recipe in a Pike Place Market Basket newsletter. Apricots and cherries have been fabulous in Washington this summer and this recipe is quick, easy and very yummy. Like all crisps and cobblers, this is very flexible. Blackberries or blueberries can be substituted for cherries, and peaches can be substituted for apricots (I add some cornstarch when using peaches as they generate more juices than apricots).
Provided by ktdid
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Mix fruit, 1/3 cup sugar, 2 T flour and orange juice together.
- Turn into shallow buttered 2 quart baking dish.
- Let stand 15-20 minutes.
- Mix oats, 3/4 cup flour, 1/2 cup sugar, brown sugar and cinnamon together.
- Cut in butter using pastry blender or by rubbing between your fingers until topping resembles coarse meal.
- Squeeze topping together to make small clumps, sprinkle on top of fruit.
- Bake at 375 F for 45-50 minutes.
- Serve warm or at room temperature.
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APRICOT AND SWEET CHERRY CRISP - THE GOURMET GOURMAND
From thegourmetgourmand.com
Reviews 2Servings 6-8Cuisine AmericanCategory Dessert
- In a large mixing bowl, combine apricots, cherries, brown sugar, cornstarch, vanilla, and salt. Mix to combine.
- In a medium mixing bowl, combine rolled oats, flour, both sugars, salt. Mix to incorporate. With a pastry blender or your hands, cut the butter into the dry ingredients, until mixture resembles coarse meal, with some larger lumps.
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PALEO APRICOT AND SOUR CHERRY TAHINI CRISP - PIES AND PLOTS
From piesandplots.net
Estimated Reading Time 3 mins
- Preheat oven to 350 degrees F. In an 8 inch square pan, stir together the filling ingredients until well combined.
- In a medium bowl, stir together the almond meal, coconut flour, sesame seeds, chia seeds, and poppy seeds. Stir in the tahini and honey until clumps form. If the mixture is too dry, as another tablespoon of tahini. If it is too wet, add another tablespoon of coconut flour.
- Sprinkle topping evenly over filling, place on a baking sheet to catch any liquid if it bubbles over, and bake about 1 hour until golden brown on top and filling is bubbling. If at any time the top becomes too brown, tent it with foil.
- Serve warm or cool completely in pan. Crisp may be stored in an airtight container at room temperature for up to 3 days, in the refrigerator for a week, or in the freezer for up to three months. Reheat in the microwave as necessary.
CHERRY APRICOT CRISP - JAMIE GELLER
From jamiegeller.com
Servings 6Total Time 35 minsCategory Non Dairy Desserts, DessertsCalories 200 per serving
CHERRY APRICOT ALMOND CRISP - GARLIC & ZEST
From garlicandzest.com
4.4/5 (10)Total Time 1 hrCategory DessertCalories 314 per serving
- In a large bowl combine apricots and cherries. Using a microplane, zest the half the lemon and add the zest to the fruit. Cut the lemon in half and add the juice to the fruit. Add white sugar and cinnamon to fruit. Toss to combine. Set aside.
- In a medium bowl combine the brown sugar, flour, salt and cinnamon. Add butter. With your fingers, rub the butter into the flour mixture, working until it resembles wet sand. Add oatmeal and almonds. Toss to combine.
- Make a slurry by mixing the cornstarch and water in a small bowl. Set aside. Transfer the fruit to a medium saucepan and heat to boiling, stirring constantly. (You can add a tablespoon or two of water to the fruit if there's not enough juices coming from them). Cook the fruit for 3-5 minutes until the sugar is melted and the fruit has softened slightly. Stir in the cornstarch slurry and bring to a boil. Cook for one minute, stirring constantly. Fruit mixture will thicken.
APRICOT AND CHERRY CRISP - SPANISH SABORES
From spanishsabores.com
Reviews 1Category DessertCuisine Spanish AmericanTotal Time 55 mins
- Peel the apples and cut into medium sized chunks (you should get about 8-10 chunks per apple)
CHERRY CRISP (WITH VIDEO!) - GONNA WANT SECONDS
From gonnawantseconds.com
5/5 (2)Calories 680 per servingCategory Dessert
- Preheat oven to 350 degrees. Spray a 2 quart, 11X7 inch baking dish with nonstick cooking spray.
- Make the Filling: In a medium mixing bowl, toss cherries with almond extract together. Gradually add sugar and cornstarch and toss until evenly coated. Set aside while you make the topping.
- Make the Topping: In a medium mixing bowl combine flour, sugar, brown sugar, salt, and quick cooking oatmeal.
- Using a pastry blender, cut the butter into the flour mixture, until the mixture is crumbly and the butter is the size of small peas. Fold in the almonds.
BEST CHERRY CRISP {EASY & MADE WITH FRESH CHERRIES ...
From wellplated.com
4.7/5 (10)Total Time 1 hrCategory DessertCalories 308 per serving
- Place rack in the center of oven and preheat oven to 375 degrees F. Lightly coat a 9x9-inch pan or 11x7-inch baking dish with nonstick spray.
- Prepare the filling: In a large bowl, gently stir together the cherries, granulated sugar, cornstarch, lemon juice, vanilla, and almond. Pour into the prepared baking dish in an even layer (add any juices that collect on the bottom of the bowl too).
- Prepare the topping: In a medium bowl, stir together the oats, all-purpose flour, whole wheat flour, brown sugar, cinnamon, and salt. Pour in the melted butter, then stir until the mixture is combined and evenly moistened.
- Sprinkle the topping evenly over the cherries. Bake for 30 to 40 minutes, or until the filling is bubbly and topping is golden. Let stand 10 minutes. Serve warm topped with vanilla ice cream, whipped cream, or yogurt.
CHERRY AND BLUEBERRY CRISP - THROUGHTHEFIBROFOG
From throughthefibrofog.com
Reviews 10Servings 4Cuisine American, BritishCategory Dessert, Snack, Sweet Treat
- In a large oven-proof dish scatter your fruit so that it is an even layer, and then drizzle over the maple syrup.
- Pour the oats, sugar, pumpkin seeds and cinnamon, if using, into a bowl and then 'rub' the butter between your fingers and the oat mixture so that it is all combined.
- Top your fruit with the oat mixture in an even layer, and place in the oven. Bake for 40-45 minutes, checking after about 30 minutes and every 5 minutes thereafter for any signs of burning. It can turn quickly, so keep an eye on it!
EASY CHERRY CRISP RECIPE - HOW TO MAKE CHERRY CRISP
From thepioneerwoman.com
Servings 6-8Total Time 55 minsCategory Baking, Dessert
- Preheat oven to 350˚. For the crisp: In a medium mixing bowl, combine the almonds, oats, flour, brown sugar, salt and cinnamon.
- Stir in the honey. Add the cold butter and cut it into the oat mixture with a pastry blender or a fork.
CHERRY CRISP WITH FROZEN CHERRIES EASY RECIPE - CAKE DECORIST
From cakedecorist.com
2.4/5 (11)Estimated Reading Time 6 minsServings 10
- Grab a bowl and toss in the cherries with lemon juice and vanilla. Add white sugar and 1/2 flour, then whisk until it incorporates. Afterward, pour into the prepared baking dish and set aside.
- In another bowl, add oats, brown sugar, and the remaining flour. Then, cut in the butter until it becomes crumbly. Spatter the cherries on top.
- Next, bake in the oven for about 55 minutes, or until topping is golden brown. Cover the crisp with aluminum foil during the last 15-20 minutes so the cherries can thoroughly cook and soften without the crisp browning.
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