You Have Vanilla Ice Cream to Spare

June 8, 2009 by

Ok, I know it's far-fetched.  Ice cream to "spare?"

BUT ... hear me out. I think vanilla ice cream is boring.  

Don't get me wrong. It has its place.

And in my mind, its place is to further strengthen another dessert.

Take for example, brownies. I love a warm, rich, chewy, chocolaty  brownie. BUT ... add some vanilla ice cream and chocolate fudge, and oh my look out. Now you have a dessert worth writing blog posts about.

And while I could share my brownie recipe here, the warm brownie sundae would be too cliché.  So instead I'm going to share with you my cherry crisp recipe.  

Of course you can also turn this recipe into an apple crisp, peach crisp, blueberry crisp ... it's really your choice. But this recipe is SO good ... served warm ... with vanilla ice cream.  

And it's so easy, your guests, your husband, your family, whomever, will feel like you really put in special effort, even though you really just made it to use up the vanilla ice cream in your freezer.

So the next time the grocery store has a sale on vanilla ice cream and you can't resist, go ahead and buy an extra gallon.  You have the perfect companion for a dessert guaranteed to make even us "non-appreciative of the vanilla flavor" ice cream lovers get excited.

Until our next meal, Rebecca

Warm Cherry Crisp

Ingredients:

Cherry Crisp

Cherry Crisp

  • 2 and 1/2 Cups Frozen Pitted Cherries
  • 3 Tbs White Sugar
  • 1 and 1/2 Tbs All-Purpose Flour
  • 1/2 Cup Regular Rolled Oats
  • 1/2 Cup Packed Brown Sugar
  • 1/4 Cup All-Purpose Flour
  • 1/2 Tsp Ground Cinnamon
  • 1/4 Cup Butter or Margarine, Softened
  • 1/4 Cup Chopped Nuts

Directions:

  1. Preheat oven to 375 degrees F.
  2. Thaw the cherries, but do not drain, and then place them in a 2-quart baking dish.
  3. Stir in the white sugar and 3 tablespoons flour.
  4. For the topping, in a medium bowl combine the oats, brown sugar, flour, and nutmeg.
  5. Cut in the butter until mixture resembles coarse crumbs.
  6. Stir in the nuts, and then sprinkle the topping over filling.
  7. Bake for 35 to 40 minutes or until the topping is golden.
  8. Cool slightly. If desired, serve warm with vanilla ice cream.

Tip: I love this stuff warm and by itself.  So don't feel like you have to buy vanilla ice cream in order to make it.  With or without, it's dessert worthy. Enjoy!

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