Warm Cherry Crisp
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.
Ingredients:
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:
- Preheat oven to 375 degrees F.
- Thaw the cherries, but do not drain, and then place them in a 2-quart baking dish.
- Stir in the white sugar and flour.
- For the topping, in a medium bowl combine the oats, brown sugar, flour, and cinnamon.
- Cut in the butter until mixture resembles coarse crumbs.
- Stir in the nuts, and then sprinkle the topping over filling.
- Bake for 35 to 40 minutes or until the topping is golden.
- Cool slightly. If desired, serve warm with vanilla ice cream.
{ 2 comments… read them below or add one }
Rebecca, I have two questions about the Warm Cherry Crisp recipe.
1. In the ingredients you list 1/2 tsp ground cinnamon. It’s not in the directions, but nutmeg is. So which should be used?
2. You list 1 and 1/2 Tbl of flour, which I assume is for the cherries. But in the directions 3 Tbl flour are mixed with the sugar and cherries. I’m not sure which amount to use.
I love your website. I found it from listening to Nick Usborne’s critique. Good job!
Thank you Janice! Clearly I’ve modified the recipe, and didn’t think to modify the directions. I’m so glad you pointed it out! 1 1/2 Tbs of flour in the cherries, and use cinnamon. Although you may want to test different spices – this recipe is so adaptable. But the cinnamon makes your house smell good while this bakes.