Cherry Pineapple Crisp
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 12 servings.
I made this crisp often when our children were growing up. Now our grandchildren love it as well. It's terrific topped with ice cream. Cherries and pineapple are a tasty combination.—Annabell Jordan, Broken Arrow, Oklahoma
Ingredients
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2 cans (16 ounces each) pitted tart cherries
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1 can (20 ounces) crushed pineapple, undrained
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1 cup sugar
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1/3 cup quick-cooking tapioca
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2 cups all-purpose flour
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1 cup packed brown sugar
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3/4 cup quick-cooking oats
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1 teaspoon baking powder
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1/2 teaspoon salt
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1-1/2 teaspoons vanilla extract
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3/4 cup cold butter, cubed
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Ice cream, optional
Directions
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1.
Drain cherries, reserving 1/3 cup juice. Place cherries and juice in a saucepan; add pineapple, sugar and tapioca. Let stand for 5 minutes.
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2.
Meanwhile, in a large bowl, combine the flour, brown sugar, oats, baking powder and salt. Stir in vanilla. Cut in butter until crumbly. Press half into a greased 13-in. x 9-in. baking dish.
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3.
Bring cherry mixture to a boil, stirring occasionally; cook and stir for 1 minute or until thick and bubbly. Pour over crust. Sprinkle with remaining oat mixture.
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4.
Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired.
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