Bourbon Cherry Crisp Food

BOURBON CHERRY CRISP

Steps:

• Make Bourbon Cherries: Pour bourbon (or SC) over dried cherries in a small bowl and let sit for at least 4 hours.
• Make Crumble topping: Mix all dry ingredients together. Chill 30 minutes before baking.
• Preheat oven to 350 degrees.
• Spray 9x13 pan with cooking spray. Mix bourbon cherries, pitted cherries, sugar and orange juice in baking pan.
• Top with crumble topping.
• Bake until crumble topping is golden brown and cherry filling is bubbling (30-40 minutes).

CHERRY ALMOND CRISP

Steps:

• Preheat the oven to 350 degrees F.
• Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.
• Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.
• Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.
• Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface.
• Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.
• To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.
• Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.

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.

CHOCOLATE CHERRY CRISP

Steps:

• Preheat oven to 375*.
• Spoon pie filling into a 9-inch square baking dish.
• Combine flour, oats, brown sugar and cocoa powder in a medium bowl; mix well. Cut in butter with a pastry blender until coarse crumbs form.
• Sprinkle flour mixture over pie filling. Sprinkle with chocolate chunks.
• Bake crisp until filling is bubbly, about 40 minutes.
• Cool slightly on a wire rack and serve warm.

ALMOND CHERRY CRISP

Steps:

• Pre heat oven to 350 degrees.
• Grease a 2 quart baking dish.
• Pour pie filling into dish spread evenly.
• In a medium bowl mix together flour, oats, sugar cinnamon.
• Add& mix in melted margarine and almond extract.
• Spread over pie filling.
• Sprinkle with slivered almonds.
• Bake 30 minutes or till top is golden.
• Allow to cool 15 minutes before serving.