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Cheery Cherry Crisp

 Cheery Cherry Crisp
"I love the aroma and flavor of basil! So when I found a recipe that called for basil in a strawberry-rhubarb crisp, I couldn't wait to try it," writes Beth Rice of Springfield, Oregon. "I reduced the fat in the recipe and changed the strawberries to cherries since I had a tree loaded with them. The tart fruit flavor goes perfectly with the tangy basil."
8 ServingsPrep: 15 min. Bake: 35 min.


  • 3-1/2 cups frozen pitted dark sweet cherries, thawed
  • 3/4 cup sugar, divided
  • 2 tablespoons cornstarch
  • 1 cup chopped fresh or frozen rhubarb, thawed
  • 2 tablespoons minced fresh basil
  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup reduced-fat margarine


  • Drain cherries, reserving juice. Add enough water to measure 1/2 cup.
  • Set cherries aside. In a microwave-safe 8-in. square baking dish,
  • combine 1/2 cup sugar, cornstarch and reserved juice until smooth.
  • Microwave, uncovered, on high for 3-4 minutes or until thickened,
  • stirring occasionally. Gently stir in the rhubarb, basil, reserved
  • cherries and remaining sugar.
  • In a small bowl, combine the flour, oats, brown sugar and salt. Cut
  • in margarine until mixture resembles coarse crumbs. Sprinkle over
  • cherry mixture. Bake, uncovered, at 350° for 30-35 minutes or
  • until golden brown. Yield: 8 servings, 1/2 cup per serving.

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Cheery Cherry Crisp (continued)

Nutritional Facts: One serving (1/2 cup) equals 229 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 115 mg sodium, 50 g carbohydrate, 1 g fiber, 2 g protein.