Cherry Nut Crisp Recipe
Cherry Nut Crisp Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 40 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Cherry Nut Crisp in Country Woman March/April 1999, p29

Nutritional Facts

1 each: 482 calories, 20g fat (10g saturated fat), 41mg cholesterol, 267mg sodium, 74g carbohydrate (50g sugars, 2g fiber), 4g protein.

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  • 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
  1. 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.
  2. In a small bowl, combine the crust ingredients. Press onto the bottom and 1 in. up the sides of a greased 9-in. square baking dish; set aside.
  3. 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.
  4. 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.
Originally published as Cherry Nut Crisp in Country Woman March/April 1999, p29

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