Cherry Crisp (Eating Well)
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 245.7
- Total Fat: 4.3 g
- Cholesterol: 7.8 mg
- Sodium: 26.7 mg
- Total Carbs: 55.3 g
- Dietary Fiber: 4.7 g
- Protein: 3.4 g
View full nutritional breakdown of Cherry Crisp (Eating Well) calories by ingredient
Introduction
I used frozen cherries and drained off some of the juice when they thawed and used that, although the recipe called for concentrated orange juice rather than cherry juice. Also used Cassis, original recipe called for kirsch or brandy. I used frozen cherries and drained off some of the juice when they thawed and used that, although the recipe called for concentrated orange juice rather than cherry juice. Also used Cassis, original recipe called for kirsch or brandy.Number of Servings: 8
Ingredients
-
5 cup, without pits Sweet Cherries
1 cup Raspberries
.33 cup Granulated Sugar
1 tbsp Argo Cornstarch
1 tbsp Lemon juice
.5 oz Creme De Cassis (by KEETERKIRK)
.67 cup King Arthur 100% Unbleached White Whole Wheat Flour
0.5 cup Quaker Oats Old-Fashioned Rolled Oats
.5 cup, packed Brown Sugar
1 tsp Cinnamon, ground
1 dash Salt
2 tbsp Butter, unsalted
1.5 oz Just Black Cherry Juice
1 tbsp Black Walnuts
Tips
Total time 1 hour and 10 minutes.
Directions
Preheat oven to 375 degrees F. Coat an 8-inch-square baking dish (or similar 1 1/2- to 2-quart dish) with cooking spray.
To prepare filling, combine cherries, raspberries, granulated sugar, cornstarch, lemon juice and kirsch (or brandy), if using, in a large bowl; toss to coat. Place the filling in the prepared baking dish. Cover with foil. Bake for 20 minutes.
Meanwhile, make topping. Mix flour, oats, brown sugar, cinnamon and salt in a medium bowl with a fork. Add butter and blend with a pastry blender or your fingertips. Add oil and stir to coat. Add orange juice concentrate and blend with your fingertips until the dry ingredients are moistened.
After 20 minutes, stir the fruit filling and sprinkle the topping evenly over it. Sprinkle with almonds (or walnuts). Bake, uncovered, until the fruit is bubbly and tender and the topping is lightly browned, 20 to 25 minutes more. Let cool for at least 10 minutes before serving. Serve warm or at room temperature.
Serving Size: makes 8 large squares
Number of Servings: 8
Recipe submitted by SparkPeople user ANNEMARIEM1.
To prepare filling, combine cherries, raspberries, granulated sugar, cornstarch, lemon juice and kirsch (or brandy), if using, in a large bowl; toss to coat. Place the filling in the prepared baking dish. Cover with foil. Bake for 20 minutes.
Meanwhile, make topping. Mix flour, oats, brown sugar, cinnamon and salt in a medium bowl with a fork. Add butter and blend with a pastry blender or your fingertips. Add oil and stir to coat. Add orange juice concentrate and blend with your fingertips until the dry ingredients are moistened.
After 20 minutes, stir the fruit filling and sprinkle the topping evenly over it. Sprinkle with almonds (or walnuts). Bake, uncovered, until the fruit is bubbly and tender and the topping is lightly browned, 20 to 25 minutes more. Let cool for at least 10 minutes before serving. Serve warm or at room temperature.
Serving Size: makes 8 large squares
Number of Servings: 8
Recipe submitted by SparkPeople user ANNEMARIEM1.
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