Cherry Nut CrispMeet the Cook: I used my favorite cherry pie recipe to create this one after…
Cherry Nut Crisp
2 cans (14-1/2 ounces each) pitted tart cherries 1 cup sugar 1/4 cup quick-cooking tapioca 1 teaspoon almond extract 1/8 teaspoon salt 4 to 5 drops red food coloring, optional CRUST: 1 cup all-purpose flour 1/3 cup sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 6 tablespoons butter, melted TOPPING: 1/2 cup all-purpose flour 1/2 cup packed brown sugar 1/2 cup chopped pecans 1/3 cup quick-cooking oats 6 tablespoons cold butter, cubed
Drain cherries, reserving 3/4 cup juice.
In a large bowl, combine the cherries, sugar, tapioca, extract, salt, food coloring if desired and reserved juice; set aside for 15 minutes, stirring occasionally.
In a small bowl, combine the crust ingredients.
Press onto the bottom and 1 in.
up the sides of a greased 9-in.
square baking dish; set aside.
For topping, in another small bowl, combine the flour, brown sugar, pecans and oats Cut in butter until mixture resembles coarse crumbs.
Stir cherry mixture the; pour into crust.
Sprinkle with topping.
Bake at 400° for 10 minutes.
Reduce heat to 375°; bake 30-35 minutes longer or filling is bubbly and topping is golden brown.
Nutrition Facts 1 each:
- 482 calories, 20g fat (10g saturated fat), 41mg cholesterol, 267mg sodium, 74g carbohydrate (50g sugars, 2g fiber), 4g protein.