Cherry Crisp Using Freshfrozen Cherries Recipes

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.

FAST AND EASY CHERRY CRISP

Steps:

• Preheat oven to 375 degrees F. Lightly coat a 9- x 13-inch baking dish with non-stick cooking spray.
• In a large bowl, toss cherries with lemon juice and vanilla. Add white sugar and ¼ cup flour and stir to combine. Pour into the prepared baking dish.
• In a medium bowl, combine remaining 1 ¼ cups flour, oats, brown sugar, ¼ cup sliced almonds, and salt. Work in the butter with a pastry blender or fork until the mixture resembles coarse crumbs. Sprinkle over the fruit. Sprinkle with remaining almonds.
• Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown.

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.

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.

CHERRY CRISP WITH FROZEN CHERRIES

Steps:

• Preheat your oven to 375°F. and place a rack in the center of the oven. Lightly spray an 8 inch or 9-inch pie dish or square baking dish.
• Prepare the cherry filling. In a large bowl, gently combine thawed cherries, maple syrup, cornstarch, lemon juice, vanilla and almond extracts. Transfer to the prepared pan.
• Prepare the topping. Combine oats with gluten-free flour blend, sugar, cinnamon and salt, stirring until evenly mixed. Add melted butter and stir to coat until no traces of flour remain.
• Sprinkle the crisp topping evenly on top of the cherry mixture. Bake at 375°F. for 30 - 40 minutes or until the cherries are bubbling around the edges and the crisp topping is lightly browned.
• Let stand for 10 - 15 minutes, then serve warm, or with your choice of ice cream, vanilla yogurt, whipped cream or whipped coconut milk.

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.