photographic conversations across the virtual kitchen counter.
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.
2 cans of red tart pitted cherries ¼ cup cornstarch 1 cup sugar
Topping 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.
Cherry Crisp:
ReplyDelete2 cans of red tart pitted cherries
¼ cup cornstarch
1 cup sugar
Topping
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
yummmmm
ReplyDelete