Monday, May 11, 2009

Cherry Crisp

Any excuse to bake...we brought this cherry crisp for John's mom for mother's day. I used my cherry pie recipe for the filling and my apple crisp recipe for the topping.


  1. Cherry Crisp:

    2 cans of red tart pitted cherries
    ¼ cup cornstarch
    1 cup sugar

    ½ cup butter: room temperature
    1 ½ cups quick oats
    ½ c flour
    ½ cup brown sugar
    ½ cup white sugar
    ½ tsp cinnamon

    Drain the juice off the cherries (keep it)
    Add cornstarch to the juice to dissolve, add sugar and cook until it thickens. Add cherries after the juice starts to thicken. (this keeps them from getting too mushy)

    Pour into 9x9 glass pan

    Topping: Cut the ingredients in with the butter, spread over the cherries.

    375 for 45-60 min