Cherry Nut Crisp Food

CHERRY NUT CRISP

Steps:

• Drain cherries, reserving 3/4 cup juice. In a large bowl, combine the cherries, sugar, tapioca, extract, salt, food coloring if desired and reserved juice; set aside for 15 minutes, stirring occasionally. , In a small bowl, combine the crust ingredients. Press onto the bottom and 1 in. up the sides of a greased 9-in. square baking dish; set aside. , For topping, in another small bowl, combine the flour, brown sugar, pecans and oats Cut in butter until mixture resembles coarse crumbs. Stir cherry mixture the; pour into crust. Sprinkle with topping. , Bake at 400° for 10 minutes. Reduce heat to 375°; bake 30-35 minutes longer or filling is bubbly and topping is golden brown.

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 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.

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.

CHERRY NUT CRISP

Steps:

• Drain cherries and reserve 3/4 cup of their juice.
• In a mixing bowl, add cherries, 1 cup sugar, tapioca, almond extract, 1/8 teaspoon salt, food coloring and reserved cherry juice; stir to combine; set aside for 15 minutes, stirring occasionally.
• Meanwhile, add the crust ingredients together in another bowl; stir to combine.
• Press the crust mixture onto the bottom and 1 inch up the sides of a greased 9-inch square baking dish; set aside.
• In a different bowl, add the flour, brown sugar, pecans, and oats; stir to mix.
• With a pastry blender, cut in the cold butter until the mixture looks like coarse crumbs.
• Stir cherry mixture and pour over crust.
• Sprinkle evenly with topping.
• Bake at 400 degrees for 10 minutes.
• Lower heat to 375 and bake 30-35 minutes or until filling is bubbling and topping is golden.

CHERRY NUT CRUNCH

Steps:

• Combine brown sugar, flour, and oats with butter until crumbly.
• Sprinkle one-half of crumb mixture in bottom of a 9 inch square baking dish. Pour cherry pie filling over mixture.
• Sprinkle with remaining crumb mixture over top of cherry pie filling. Sprinkle with pecans.
• Bake in a 350 degree oven for 25-30 minutes.
• Great served with ice cream!
• Enjoy!