Print Options

Back to Cherry Nut Crisp >

Include these items:

Taste of Home Logo

Cherry Nut Crisp

Cherry Nut Crisp
Meet the Cook: I used my favorite cherry pie recipe to create this one after my fiance - who's now my husband - asked me to make a treat for his rugby team's meeting. Since I didn't have time to roll out a crust, I just used a simple crisp crust. -Melissa Radulovich, Byers, Colorado
9 ServingsPrep: 15 min. + standing Bake: 40 min.

Ingredients

  • 2 cans (14-1/2 ounces each) pitted tart cherries
  • 1 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 1 teaspoon almond extract
  • 1/8 teaspoon salt
  • 4 to 5 drops red food coloring, optional
  • CRUST:
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking powder
  • 6 tablespoons butter, melted
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/3 cup quick-cooking oats
  • 6 tablespoons cold butter, cubed

Directions

  • Drain cherries, reserving 3/4 cup juice. In a large bowl, combine the
  • cherries, sugar, tapioca, extract, salt, food coloring if desired
  • and reserved juice; set aside for 15 minutes, stirring occasionally.
  • In a small bowl, combine the crust ingredients. Press onto the bottom
© Taste of Home 2013

2 of 2

Cherry Nut Crisp (continued)

Directions (continued)

  • and 1 in. up the sides of a greased 9-in. square baking dish; set
  • aside.
  • For topping, in another small bowl, combine the flour, brown sugar,
  • pecans and oats Cut in butter until mixture resembles coarse crumbs.
  • Stir cherry mixture the; pour into crust. Sprinkle with topping.
  • Bake at 400° for 10 minutes. Reduce heat to 375°; bake 30-35
  • minutes longer or filling is bubbly and topping is golden brown.
  • Yield: 9 servings.
Nutrition Facts: 1 serving (1 each) equals 482 calories, 20 g fat (10 g saturated fat), 41 mg cholesterol, 267 mg sodium, 74 g carbohydrate, 2 g fiber, 4 g protein.
© Taste of Home 2013