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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 14 |
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Iâve used mulberries instead of blackberries in this old family recipe. Whichever you choose, itâs a mouthwatering treat. Ingredients:
2/3 cup packed brown sugar |
2 tablespoons quick-cooking tapioca |
1/2 teaspoon almond extract |
1/4 teaspoon ground cinnamon |
4 cups frozen pitted tart cherries, thawed |
2 cups frozen unsweetened blackberries, thawed |
topping: |
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
dash salt |
2/3 cup cold butter |
1-1/2 cups finely chopped walnuts |
whipped cream |
Directions:
1. In a large bowl, combine the brown sugar, tapioca, extract and cinnamon. Gently stir in cherries and blackberries. Allow to stand for 10 minutes. Pour into a greased 13-in. x 9-in. baking dish.
2. In another bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add walnuts; sprinkle over fruit. Bake, uncovered, at 350° for 55-60 minutes or until topping is golden brown and filling is bubbly. Serve warm with whipped cream. Yield: 14 servings.
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