Tart Cherry Crisp With Oaty Crumble Topping Food

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 CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a medium bowl, combine the rolled oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.
• Sprinkle one half of crumb mixture in the bottom of a 9 inch square baking dish. Cover with cherry pie filling. Sprinkle remaining crumb mixture over pie filling.
• Bake in the preheated oven for 40 minutes, or until topping is golden brown. Serve warm.

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.

CHERRY TART

Steps:

• Heat oven to 350 degrees F/180 degrees C
• For the pastry: Put the flour, sugar and salt in a large bowl. Add the butter pieces, and pinch with the fingers to create a crumb texture. Make a well in the middle, and add the eggs. Quickly work in the flour mixture to create dough. Do not over-mix. Pat into a disk and refrigerate 15 minutes before rolling out. Fit into a 9-inch tart pan.
• For the filling: Arrange the cherries in the crust. Beat the eggs with the sugar, and then stir in the creme fraiche and vanilla. Pour the custard over the cherries. Bake until set, about 25 minutes. Cool before serving.

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.