Sour Cherry Oat Crisp Recipes

CHERRY OATMEAL CRISP

Steps:

• Spread pie filling into a greased 9-inch square baking dish.
• Combine the next six ingredients in a bowl.
• Cut in butter until the mixture resembles coarse crumbs; sprinkle over filling.
• Bake at 375 degrees for 35-40 minutes or until golden brown.
• Top with whipped cream and dig in!

CHERRY OATMEAL CRISP DESSERT

Steps:

• Spread pie filling into a greased 9-in. square baking pan. In a bowl, combine the next six ingredients. Cut in butter until the mixture resembles coarse crumbs; sprinkle over filling. Bake at 375° for 35-40 minutes or until golden brown. Serve with whipped cream or ice cream if desired.

SOUR CHERRY OAT CRISP

Steps:

• Line the bottom of an oven with aluminum foil to catch spills. Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch square baking dish with the pie crust.
• Place cherries in a bowl. Let sit in the refrigerator for about 4 hours until juices start to come out. Gently press down on top of the cherries to release juice. Pour off 3/4 cup juice, reserving cherries in the bowl.
• Pour juice into a small saucepan over medium heat. Mix sugar, cornstarch, and cinnamon together. Stir mixture into the juice before it starts to steam. Bring mixture to a boil, stirring constantly. Remove from heat and keep stirring until mixture starts to thicken, 3 to 5 minutes. Stir in vanilla and almond extracts.
• Pour juice mixture into the bowl with the cherries; stir until combined. Pour mixture into the prepared crust.
• Bake in the preheated oven for 40 minutes while preparing the crumb topping.
• Mix brown sugar, flour, oats, cinnamon, and salt together in a large bowl. Cut in butter pieces with a fork until they're the size of small peas.
• Remove cherry pie from the oven. Top with the crumb topping and bake for an additional 20 minutes. Remove from oven and cut a small hole in the center to help vent. Let cool, at least 1 hour. Serve warm.

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.

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.

SOUR-CHERRY CRUMBLE

Steps:

• Preheat oven to 375 degrees. Combine the cherries and the sugar and let stand for 10 minutes. Place in a sieve and let drain very well. Place in a 9-inch pie plate and set aside.
• In a medium-size bowl, combine the all-purpose and whole-wheat flours, sugar, salt and cinnamon. Rub in the butter until the mixture resembles coarse meal. Add the walnuts and oats and toss lightly to combine. Cover the cherries with the topping and bake until the topping is crisp and the juices are bubbling, about 40 minutes. Place on a rack to cool slightly before servings.