Monday, March 3, 2014

CHERRY NUT CRISP

2 cans (14.5-oz each) pitted tart cherries
1 cup sugar
1/4 cup quick cooking tapioca
1 tsp almond extract
1/8 tsp salt
4 to 5 drops red food coloring, if desired

CRUST:
1 cup white whole-wheat flour
1/3 cup sugar
1/4 tsp salt
1/8 tsp baking powder
6 tbsp butter, melted

TOPPING:
1/2 cup white whole-wheat flour
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/3 cup quick-cooking oats
6 tbsp cold butter

Drain cherries, reserving 3/4 cup of the juice. Combine cherries in a bowl with the sugar, tapioca, almond extract, salt, food coloring, if using, and the reserved cherry juice. Set mixture aside for 15 minutes, stirring occasionally.

Make the crust ingredients by mixing all the crust ingredients together; press onto the bottom and 1-inch up the sides of a 9-inch square baking dish or pan; set aside.

In another bowl, combine the topping ingredients except for the butter.  Cut in the butter until the mixture resembles coarse crumbs.

Stir the cherry mixture and pour into the crust.  Sprinkle the topping mixture over all.

Bake at 400 degrees for 10 minutes; reduce heat to 375 degrees and continue baking for 30 to 35 minutes or until the filling is bubbly and the topping is golden brown.


Note: This is my version of an old TOH recipe.

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