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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The very first time that I made Cherry Crisp, my brother happened to be visiting. He is an ice cream loverbut he passed up the scoops of vanilla that he tops most desserts with so he could taste the cherries better! Wheat, soybeans and milo are the main crops on our farm. We also have three small cherry trees. I apportion all of that harvest for this recipe. My husband's is the manager of a coop. I work part-time as a church secretary...teach piano in our home...and enjoy making clothes for myself and our 3-year-old daughter. Cross-stitch is one of my favorite hobbies. Ingredients:
pastry: |
1/4 teaspoon salt |
1/2 cup packed brown sugar |
1 cup king arthur unbleached all-purpose flour |
1/2 cup cold butter, cubed |
filling: |
1 cup sugar |
1/4 cup cornstarch |
1 cup cherry juice blend |
4 cups pitted tart red cherries |
few drops red food coloring, optional |
topping: |
1-1/2 cups quick-cooking rolled oats |
1/2 cup packed brown sugar |
1/4 cup king arthur unbleached all-purpose flour |
5 tablespoons butter, melted |
Directions:
1. In a bowl, combine salt, sugar and flour; cut in butter. Press into a greased 2-qt. or 11-in. x 7-in. baking dish. Bake at 350° for 15 minutes.
2. 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.
3. Bake for 20-25 minutes or until golden brown and bubbly around edges. Yield: 6-8 servings.
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