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The very first time that I made Cherry Crisp, my brother happened to be visiting. He is an ice cream lover—but 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.
This recipe is:
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Nutritional Facts 1 serving (1 piece) equals 559 calories, 20 g fat (12 g saturated fat), 50 mg cholesterol, 277 mg sodium, 93 g carbohydrate, 3 g fiber, 5 g protein.
Originally published as Cherry Crisp in Country Woman March/April 1992, p29
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Reviewed on Jun. 25, 2012 by kiba258
sometimes i find the crumble on top to turn soggy but even the next day it was still crisp and yummy
Reviewed on Oct. 02, 2011 by slagueux
This is a great recipe! We have a cherry tree in our yard and this was a hit for our family and our neighbor's, too!
Reviewed on Jul. 17, 2011 by Colleen55
Overwhelmingly sweet; however I'm willing to try it again using about 1/2 the sugar.
Reviewed on Jul. 10, 2011 by Juli Anne
My husband said this is the best crisp of any kind he has ever had.. We used "just black cherry juice" by RW Knudsen and pie cherries freshly picked.
Reviewed on Oct. 27, 2010 by prissy1212
I love this recipe! It tastes amazing & I had all the ingredients on hand!
Reviewed on Jun. 21, 2010 by ghammang
Absolutely delicious! I had "diet" cran-raspberry on hand, and it still came out wonderful. I might try cutting the amount of sugar to suit my tastes. Definitely will make again!
Reviewed on Jun. 01, 2010 by kknepper
my mother and grandmother loved this asked for recipe, would like to try with fresh cherries as well
Reviewed on Aug. 23, 2009 by MissM_Home
Cherry Crisp Country Woman - try a FREE ISSUE today! The very first time that I made Cherry Crisp, my brother happened to be visiting. He is an ice cream lover—but 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. SERVINGS: 6-8 CATEGORY: Dessert METHOD: Baked TIME: Prep: 25 min. Bake: 20 min. Ingredients: PASTRY: 1/4 teaspoon salt 1/2 cup packed brown sugar 1 cup 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 all-purpose flour 5 tablespoons butter, melted Directions: 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. 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. Bake for 20-25 minutes or until golden brown and bubbly around edges. Yield: 6-8 servings.
Country Woman - try a FREE ISSUE today!
The very first time that I made Cherry Crisp, my brother happened to be visiting. He is an ice cream lover—but 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.
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 20 min.
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. 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. Bake for 20-25 minutes or until golden brown and bubbly around edges. Yield: 6-8 servings.
Reviewed on Jul. 21, 2009 by surlywench
this dessert was awful, way too sweet and sticky, and the topping didn't turn out crispy at all. Very disappointing, just a waste of cherries.
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