Cherry Crisp
Crisp topping:
2/3 c brown sugar
1/2 c flour
1/2 c quick oats
1/2 t cinnamon
1/4 t salt
6 T butter, cubed and chilled
Cherry filling:
4 c fresh pie cherries (not sweet)
3/4 c sugar
1 T quick cooking tapioca
1/3 c water
1 T butter
Yields: 6-8 servings
Cooking day:
Topping: combine brown sugar, flour, oats, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Freeze using freezer bag method.
Filling: In a medium saucepan, combine cherries, sugar, tapioca and water. Let mixture stand on the countertop five minutes, stirring occasionall. Transfer to stovetop, and cook and stir over medium heat until slightly thickened and bubbly. Add butter and stir to combine. Set aside to cool. Freeze in bag.
Servings Day: Thaw filling and topping. PLace filling in 1 1/2 quart baking dish. Sprinkle topping over filling. Bake for 40-45 minutes at 350 degrees, or until bubbly. Serve with ice cream.
Hint: Make the crisp topping ahead in larger quantities and freeze in two cup portions. It will be ready to go for whatever fresh seasonal fruit you want to top with it. The original recipe makes about 2 cups of topping, which is what most fruit crisp recipes use.
2/3 c brown sugar
1/2 c flour
1/2 c quick oats
1/2 t cinnamon
1/4 t salt
6 T butter, cubed and chilled
Cherry filling:
4 c fresh pie cherries (not sweet)
3/4 c sugar
1 T quick cooking tapioca
1/3 c water
1 T butter
Yields: 6-8 servings
Cooking day:
Topping: combine brown sugar, flour, oats, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Freeze using freezer bag method.
Filling: In a medium saucepan, combine cherries, sugar, tapioca and water. Let mixture stand on the countertop five minutes, stirring occasionall. Transfer to stovetop, and cook and stir over medium heat until slightly thickened and bubbly. Add butter and stir to combine. Set aside to cool. Freeze in bag.
Servings Day: Thaw filling and topping. PLace filling in 1 1/2 quart baking dish. Sprinkle topping over filling. Bake for 40-45 minutes at 350 degrees, or until bubbly. Serve with ice cream.
Hint: Make the crisp topping ahead in larger quantities and freeze in two cup portions. It will be ready to go for whatever fresh seasonal fruit you want to top with it. The original recipe makes about 2 cups of topping, which is what most fruit crisp recipes use.
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