Cherry-Blackberry CrispI’ve used mulberries instead of blackberries in this old family recipe. Whichever you choose, it’s…
2/3 cup packed brown sugar 2 tablespoons quick-cooking tapioca 1/2 teaspoon almond extract 1/4 teaspoon ground cinnamon 4 cups frozen pitted tart cherries, thawed 2 cups frozen unsweetened blackberries, thawed TOPPING: 1-1/2 cups all-purpose flour 1-1/2 cups sugar Dash salt 2/3 cup cold butter 1-1/2 cups finely chopped walnuts Whipped cream
In a large bowl, combine the brown sugar, tapioca, extract and cinnamon.
Gently stir in cherries and blackberries.
Allow to stand for 10 minutes.
Pour into a greased 13-in.
In another bowl, combine the flour, sugar and salt.
Cut in butter until crumbly.
Add walnuts; sprinkle over fruit.
Bake, uncovered, at 350° for 55-60 minutes or until topping is golden brown and filling is bubbly.
Serve warm with whipped cream.
Nutrition Facts 1 piece (calculated without whipped cream):
- 371 calories, 17g fat (6g saturated fat), 23mg cholesterol, 77mg sodium, 53g carbohydrate (38g sugars, 3g fiber), 4g protein.