Taste of Home
Cherry-Blackberry Crisp
TOTAL TIME: Prep: 20 min. + standing Bake: 55 min.
YIELD: 15 servings.
I've used mulberries instead of blackberries in this old family recipe. Whichever you choose, it's a mouthwatering treat. —Wanda Allensworth, Webster City, Iowa
Ingredients
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2/3 cup packed brown sugar
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2 tablespoons quick-cooking tapioca
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1/2 teaspoon almond extract
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1/4 teaspoon ground cinnamon
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4 cups frozen pitted tart cherries, thawed
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2 cups frozen unsweetened blackberries, thawed
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TOPPING:
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1-1/2 cups all-purpose flour
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1-1/2 cups sugar
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Dash salt
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2/3 cup cold butter
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1-1/2 cups finely chopped walnuts
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Whipped cream
Directions
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1.
In a large bowl, combine the brown sugar, tapioca, extract and cinnamon. Gently stir in cherries and blackberries. Allow to stand for 10 minutes. Pour into a greased 13x9-in. baking dish.
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2.
In another bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add walnuts; sprinkle over fruit. Bake, uncovered, at 350° for 55-60 minutes or until topping is golden brown and filling is bubbly. Serve warm with whipped cream.
Nutrition Facts
1 piece (calculated without whipped cream): 371 calories, 17g fat (6g saturated fat), 23mg cholesterol, 77mg sodium, 53g carbohydrate (38g sugars, 3g fiber), 4g protein.
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