Cherry Crisp In The Microwave Recipes

MICROWAVE CHERRY CRISP

Steps:

• Spoon pie filling into a greased 9-in. pie plate. In a small bowl, mix the brown sugar, oats and flour; cut in butter until crumbly. Sprinkle over filling. Microwave, uncovered, on high for 7-9 minutes or until hot. If desired, serve warm with ice cream.

MICROWAVE CHERRY-ALMOND CRISP

Steps:

• Scatter half the butter pieces in a microwave-safe 9-inch pie dish. Microwave, uncovered, on high (at 100 percent power) until the butter has melted, 45 seconds in an 1,100-watt oven or 1 minute in a 700-watt oven. If the butter has not melted, microwave it again in 5-second increments. Add 1/4 cup of the flour, brown sugar, almonds, oats, cinnamon and 1/8 teaspoon salt, and toss together with a fork until all the dry ingredients are moistened, leaving large clumps. Spread out the streusel in a single layer. Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven, stirring halfway through. Remove the dish from the microwave, and stir. The streusel should be golden brown; if it's too light, microwave again, uncovered, in 15-second increments. Set aside.
• In a microwave-safe 1-quart shallow baking dish, toss together the cherries, the remaining 2 teaspoons flour, granulated sugar, lemon juice, vanilla and 1/8 teaspoon salt. Dot with the remaining butter pieces. Microwave, uncovered, on high (at 100 percent power) for 16 minutes in an 1,100-watt oven or 28 minutes in a 700-watt oven. Stir the cherry mixture. The juices will be the color of deep-red wine and should be looser than you expect, about the consistency of real maple syrup (they will thicken as they cool). If they seem too loose, microwave again, uncovered, on high (at 100 percent power) in 1-minute increments. Let the cherry mixture sit for 10 minutes, as it will be too hot to eat right away. Sprinkle with the reserved streusel topping, and serve.
• Scatter half the butter pieces in a microwave-safe 9-inch pie dish. Microwave, uncovered, on high (at 100 percent power) until the butter has melted, 45 seconds in an 1,100-watt oven or 1 minute in a 700-watt oven. If the butter has not melted, microwave it again in 5-second increments. Add 1/4 cup of the flour, brown sugar, almonds, oats, cinnamon and 1/8 teaspoon salt, and toss together with a fork until all the dry ingredients are moistened, leaving large clumps. Spread out the streusel in a single layer. Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven, stirring halfway through. Remove the dish from the microwave, and stir. The streusel should be golden brown; if it's too light, microwave again, uncovered, in 15-second increments. Set aside.
• In a microwave-safe 1-quart shallow baking dish, toss together the cherries, the remaining 2 teaspoons flour, granulated sugar, lemon juice, vanilla and 1/8 teaspoon salt. Dot with the remaining butter pieces. Microwave, uncovered, on high (at 100 percent power) for 16 minutes in an 1,100-watt oven or 28 minutes in a 700-watt oven. Stir the cherry mixture. The juices will be the color of deep-red wine and should be looser than you expect, about the consistency of real maple syrup (they will thicken as they cool). If they seem too loose, microwave again, uncovered, on high (at 100 percent power) in 1-minute increments. Let the cherry mixture sit for 10 minutes, as it will be too hot to eat right away. Sprinkle with the reserved streusel topping, and serve.
• Scatter half the butter pieces in a microwave-safe 9-inch pie dish. Microwave, uncovered, on high (at 100 percent power) until the butter has melted, 45 seconds in an 1,100-watt oven or 1 minute in a 700-watt oven. If the butter has not melted, microwave it again in 5-second increments. Add 1/4 cup of the flour, brown sugar, almonds, oats, cinnamon and 1/8 teaspoon salt, and toss together with a fork until all the dry ingredients are moistened, leaving large clumps. Spread out the streusel in a single layer. Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven, stirring halfway through. Remove the dish from the microwave, and stir. The streusel should be golden brown; if it's too light, microwave again, uncovered, in 15-second increments. Set aside.
• In a microwave-safe 1-quart shallow baking dish, toss together the cherries, the remaining 2 teaspoons flour, granulated sugar, lemon juice, vanilla and 1/8 teaspoon salt. Dot with the remaining butter pieces. Microwave, uncovered, on high (at 100 percent power) for 16 minutes in an 1,100-watt oven or 28 minutes in a 700-watt oven. Stir the cherry mixture. The juices will be the color of deep-red wine and should be looser than you expect, about the consistency of real maple syrup (they will thicken as they cool). If they seem too loose, microwave again, uncovered, on high (at 100 percent power) in 1-minute increments. Let the cherry mixture sit for 10 minutes, as it will be too hot to eat right away. Sprinkle with the reserved streusel topping, and serve.

MICROWAVE APPLE CRISP

Steps:

• Spread the apples evenly in an 8 inch square glass baking dish. A deep dish glass pie plate will also work. In a medium bowl, mix together the melted butter, brown sugar, oats, flour, cinnamon and allspice. Sprinkle this topping evenly over the apples.
• Cook on full power in the microwave for 10 to 12 minutes, until apples can easily be pierced with a knife. Enjoy!

HOMEMADE CHERRY CRISP

Steps:

• Combine the pie filling and lemon juice in an ungreased 1-1/2-qt. microwave-safe dish; set aside. , In a small bowl, combine flour, brown sugar, cinnamon and allspice; cut in butter until mixture resembles coarse crumbs. Add walnuts. Sprinkle over filling. , Microwave, uncovered, on high until bubbly, 3-4 minutes. Serve warm with ice cream.

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.

MICROWAVE CHERRY CRISP

Steps:

• Put pie filling in greased 9in pie plate.
• Mix brown sugar, flour, and oats.
• Cut in butter until crumbly.
• Sprinkle over filling.
• Microwave on high for 12 minutes.

CHERRY CRISP IN THE MICROWAVE

Steps:

• spoon pie filling into a mircowave safe dish.
• in a bowl combine everything else.
• sprinkle over filling and cook on high 12-14 minutes.