Tart Cherry Crisp Food

CHERRY CRISP RECIPE

Steps:

• Preheat oven to 375. Pit cherries and put into a bowl with sugar, 4 tbsp of flour and vanilla extract. Gently stir together so cherries are coated. Let this set while you're preparing the rest.
• In another bowl combine your 1.5 c of all purpose flour with brown sugar, and old fashioned oats. Stir together.
• Add softened butter and shortening. Use a fork to cut this into the dry mixture so it becomes softened (like wet sand).
• Spray the inside of a 2 quart baking dish with non stick spray. (could use 9x13 pan but cobbler will be thinner, I like thick)
• Spread cherries on bottom of pan evenly. Then sprinkle oat mixture on top of that evenly. Cover with foil.
• Bake for 35 minutes, then remove foil and bake for an additional 10-15 minutes or until top crisp is lightly brown.
• Take out and allow to sit for 5-10 minutes so it can thicken. Scoop out and serve alone or with vanilla ice cream.

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 CRISP USING FRESH/FROZEN CHERRIES

Steps:

• Preheat oven to 375.
• In a 9x9 pan, combine cherries, 11/2 cups sugar, 4 T flour and 1/4 teaspoons cinnamon.
• In a separate bowl combine, 1 1/2 cups flour, oats, brown sugar, remaining cinnamon. Cut in softened butter until all is moistened.
• Cover cherries with topping.
• Bake in oven for 45 minutes or until browned and bubbly.

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.

TART RED-FRUIT CRISP

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8-inch square (2-quart) glass baking dish with shortening.
• In 3-quart saucepan, mix reserved juice from cherries, the granulated sugar, cornstarch and 1/2 teaspoon cinnamon. Cook over medium heat, stirring constantly, until mixture is bubbly and thickened. Gently stir in cherries, raspberries and cranberries. Spoon into baking dish.
• In medium bowl, mix all topping ingredients until crumbly; sprinkle over fruit mixture.
• Bake 30 to 35 minutes or until topping is golden brown and fruit mixture is bubbly.

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.

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.

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.

JILL'S CHERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, flour, oats, butter, and cinnamon together in a bowl until crumbly. Press half the mixture into the bottom of an 8x8-inch pan; top with cherries.
• Combine water, white sugar, cornstarch, and vanilla extract in a saucepan; bring to a simmer over medium heat. Cook and stir until sugar is dissolved and syrup is clear, about 5 minutes. Pour syrup over cherries; top with remaining brown sugar-oat mixture.
• Bake in the preheated oven until topping is browned and cherry filling is bubbling, 30 to 35 minutes.