Tart Cherry Crisp With Oaty Crumble Topping Food

TART CHERRY CRISP WITH OATY CRUMBLE TOPPING

Steps:

• 1. Preheat your oven to 425 degrees.
• 2. Pour the cans of cherries into a large strainer set over a large bowl. Reserve 1/2 cup plus 3 tablespoons of the water from the cherries, and discard the rest. Dump the cherries into the bowl and set aside.
• 3. In a small bowl, stir together the cornstarch with the 3 tablespoons of reserved cherry water, and set aside. In a small saucepan, stir together the 1/2 cup of cherry water with the 8 tablespoons of sugar, and set over medium heat until the sugar is dissolved and the mixture starts to boil. Stir the cornstarch/cherry water mixture and whisk into the boiling cherry water. Cook, whisking constantly until the mixture is thickened and bubbling, about one minute. Remove from the heat and stir in the almond extract. Pour over the cherries and stir well to combine.
• 4. Spread the cherries into an 8 x 8 inch baking dish. [If you like a little more crumble topping than fruit, halve the cherry mixture but use the same amount of crumble topping! This recipe is pretty heavy on the cherries]
• 5. Evenly scatter the crumble topping over the cherries in the baking dish, making sure to go all the way to the edges of the pan. Press down lightly on the topping to make sure it's in an even layer. Bake the cherry crisp in the preheated oven for 28-30 minutes, until the topping is golden brown and the filling is bubbling. Let cool slightly before serving, or chill entirely before serving.

TART CHERRY CRISP

Steps:

• Preheat oven to 375°. Place cherries in an ungreased 9-in. pie plate. Sprinkle with sugar. In a small bowl, combine the flour, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over cherries. , Bake, uncovered, until top is bubbly, 30-40 minutes. Serve warm.

FRESH CHERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9x13 inch baking dish. In a medium bowl, combine 1 1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries.
• Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown.

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.

SOUR CHERRY OAT CRISP

Steps:

• Line the bottom of an oven with aluminum foil to catch spills. Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch square baking dish with the pie crust.
• Place cherries in a bowl. Let sit in the refrigerator for about 4 hours until juices start to come out. Gently press down on top of the cherries to release juice. Pour off 3/4 cup juice, reserving cherries in the bowl.
• Pour juice into a small saucepan over medium heat. Mix sugar, cornstarch, and cinnamon together. Stir mixture into the juice before it starts to steam. Bring mixture to a boil, stirring constantly. Remove from heat and keep stirring until mixture starts to thicken, 3 to 5 minutes. Stir in vanilla and almond extracts.
• Pour juice mixture into the bowl with the cherries; stir until combined. Pour mixture into the prepared crust.
• Bake in the preheated oven for 40 minutes while preparing the crumb topping.
• Mix brown sugar, flour, oats, cinnamon, and salt together in a large bowl. Cut in butter pieces with a fork until they're the size of small peas.
• Remove cherry pie from the oven. Top with the crumb topping and bake for an additional 20 minutes. Remove from oven and cut a small hole in the center to help vent. Let cool, at least 1 hour. Serve warm.

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 OATMEAL CRISP DESSERT

Steps:

• Spread pie filling into a greased 9-in. square baking pan. In a bowl, combine the next six ingredients. Cut in butter until the mixture resembles coarse crumbs; sprinkle over filling. Bake at 375° for 35-40 minutes or until golden brown. Serve with whipped cream or ice cream if desired.