Cherry Pineapple Crisp Recipe

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Cherry Pineapple Crisp Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 2 cans (16 ounces each) pitted tart cherries
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 cup sugar
  • 1/3 cup quick-cooking tapioca
  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 3/4 cup quick-cooking oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons vanilla extract
  • 3/4 cup cold butter, cubed
  • Ice cream, optional

Directions

Drain cherries, reserving 1/3 cup juice. Place cherries and juice in a saucepan; add pineapple, sugar and tapioca. Let stand for 5 minutes.
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.
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.
Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired. Yield: 12 servings.
Originally published as Cherry Pineapple Crisp in Country Woman March/April 1999, p35

Nutritional Facts

1 each: 405 calories, 12g fat (7g saturated fat), 31mg cholesterol, 258mg sodium, 73g carbohydrate (47g sugars, 2g fiber), 4g protein.

  • 2 cans (16 ounces each) pitted tart cherries
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 cup sugar
  • 1/3 cup quick-cooking tapioca
  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 3/4 cup quick-cooking oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons vanilla extract
  • 3/4 cup cold butter, cubed
  • Ice cream, optional
  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.
  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.
  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.
  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. Yield: 12 servings.
Originally published as Cherry Pineapple Crisp in Country Woman March/April 1999, p35

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