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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I made this crisp often when our children were growing up. Now our grandchildren love it as well. It's terrific topped with ice cream. Cherries and pineapple are a tasty combination.Annabell Jordan, Broken Arrow, Oklahoma Ingredients:
2 cans (16 ounces each) pitted tart cherries |
1 can (20 ounces) crushed pineapple, undrained |
1 cup sugar |
1/3 cup quick-cooking tapioca |
2 cups king arthur unbleached all-purpose flour |
1 cup packed brown sugar |
3/4 cup quick-cooking oats |
1 teaspoon baking powder |
1/2 teaspoon salt |
1-1/2 teaspoons vanilla extract |
3/4 cup cold butter, cubed |
ice cream, optional |
Directions:
1. Drain cherries, reserving 1/3 cup juice. Place cherries and juice in a saucepan; add pineapple, sugar and tapioca. Let stand for 5 minutes.
2. Meanwhile, in a large bowl, combine the flour, brown sugar, oats, baking powder and salt. Stir in vanilla. Cut in butter until crumbly. Press half into a greased 13-in. x 9-in. baking dish.
3. Bring cherry mixture to a boil, stirring occasionally; cook and stir for 1 minute or until thick and bubbly. Pour over crust. Sprinkle with remaining oat mixture.
4. Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired. Yield: 12 servings.
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