Press enter to see results or esc to cancel.

Cherry Crisp recipe

Cherry Crisp.

Fast, easy and yummy! A homemade coconutcrumb topping is baked atop canned cherry pie filling flavoredwith almond extract.

Recipe: Cherry Crisp

1 (21-ounce) can cherry pie filling ortopping
1/2 teaspoon almond extract
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
3 tablespoons butter or margarine, softened
1/2 cup chopped walnuts
1/4 cup flaked coconut
Ice cream or whipped cream

  • Pour cherry pie filling into an ungreased8 x 8 x 2-inch baking pan. Stir in almond extract.
  • Put flour, brown sugar and cinnamon ina medium mixing bowl; mix well. Add butter; stir with a forkmixture is crumbly. Stir in walnuts and coconut. Sprinkle mixtureover cherry pie filling.
  • Bake in a preheated 350°F (175°F)oven 25 minutes, or until golden brown on top and filling isbubbly. Serve warm or at room temperature. If desired, top withice cream or whipped cream.

    Makes 6 servings.

    Note: This recipe can be doubled. Bakein two 8 x 8 x 2-inch baking pans or one 13 x 9 x 2-inch pan.

    Recipe and photograph are provided courtesyof the Cherry Marketing Institute.

    Cherry Cobbler

    If the Cherry Crisp recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    Leave a Comment