Cherry Pecan Crisp Recipes

HEALTHY CHERRY-PECAN CRISP

Steps:

• Preheat the oven to 350 degrees F. Spray an 8 inch baking dish (I used a round pie pan) with non-stick cooking spray and set aside.
• Combine all the cherry filling ingredients in a medium mixing bowl, lay the cherry filling out evenly on the prepared baking dish.
• In another bowl combine the crisp ingredients. Make sure everything is combined and evenly top the cherry filling with the crisp topping.
• Bake for 45-50 minutes or until the top is golden. Let cool slightly and enjoy with some vanilla ice cream or by itself!

APPLE CHERRY PECAN CRISP

Steps:

• Preheat the oven to 375 degrees F (187C). Lightly spray your 2-quart or an 8 x 8 or 8 x 10-inch baking dish, set it aside.
• In a medium-size mixing bowl, toss together chopped apples, sliced frozen cherries along with granulated sugar, vanilla, and lemon juice. Set it aside and allow the sugar to work its magic, allowing the juice of the fruits to come through.
• In the meantime, make the crisp topping. Combine all the topping ingredients in one bowl and use your fingers to combine the mixture into a crumble. Continue to work with the mixture until all the dry flour has been worked in.
• Next, transfer the fruit mixture to your 2-quart baking dish, and spread it evenly into one single layer.
• Scatter the crisp pecan topping over the fruit evenly.
• Bake in the middle of your oven for 45 to 50 minutes. The crumble should be golden brown and the fruit juices should be bubbling throughout.
• Allow the crisp to rest and cool down for about 10 to 15 minutes before serving.
• Serve with a scoop of vanilla ice cream on top, or with fresh whipped cream.

QUICK 'N EASY CHERRY PECAN COBBLER

Steps:

• Preheat oven to 350 degrees.
• Combine pie filling and lemon juice in 1 quart baking dish.
• Mix all remaining ingredients in medium bowl.
• Sprinkle over pie filling.
• Bake for 15 minutes or until top is brown and cherries are bubbly.
• Serve warm with vanilla ice cream.

APPLE CHERRY PECAN CRISP

Steps:

• Peel and core apples. Cut into 1/8-inch pieces. Simmer all filling ingredients until apples become soft.
• Put first 4 ingredients in mixer bowl with paddle attachment.
• Cut butter into small cubes and chill. Add to above ingredients and mix until mealy. Add pecans to above and pulse to mix.
• Place apple mixture in a large 2-inch deep baking dish. Top with crisp topping. Bake at 350°F for 45 minutes until top is browned.

CHERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Lightly grease a 2 quart baking dish. Pour pie filling into the dish, and spread evenly.
• In a medium bowl, mix together flour, oats, sugar, cinnamon, and nutmeg. Mix in melted margarine. Spread over pie filling, and sprinkle with chopped pecans.
• Bake in the preheated oven for 30 minutes, or until topping is golden brown. Allow to cool 15 minutes before serving.

CHERRY NUT CRISP

Steps:

• Drain cherries, reserving 3/4 cup juice. In a large bowl, combine the cherries, sugar, tapioca, extract, salt, food coloring if desired and reserved juice; set aside for 15 minutes, stirring occasionally. , In a small bowl, combine the crust ingredients. Press onto the bottom and 1 in. up the sides of a greased 9-in. square baking dish; set aside. , For topping, in another small bowl, combine the flour, brown sugar, pecans and oats Cut in butter until mixture resembles coarse crumbs. Stir cherry mixture the; pour into crust. Sprinkle with topping. , Bake at 400° for 10 minutes. Reduce heat to 375°; bake 30-35 minutes longer or filling is bubbly and topping is golden brown.

CHEDDAR-PECAN CRISPS

Steps:

• In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.

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.