Cherry Crisp
1 pound, tart red
cherries (3 ˝ cups)
1 cup granulated
sugar
Remove stems and pit cherries. Place in a colander and rinse under cold
running water. Pat dry with paper towels. In a bowl, toss to coat cherries with sugar. Spoon into a 9 x 9 x 2-inch baking pan coated
with cooking spray.
Topping
1 cup quick-cooking rolled oats
˝ cup packed
light brown sugar
2 tablespoons cornstarch
˝ teaspoon ground
cinnamon
˝ stick butter
Preheat oven to 350-degrees. In a mixing bowl, combine, oats, brown sugar,
cornstarch and cinnamon. Cut in butter
until mixture resembles coarse crumbs.
Bake for 30 to 35 minutes or until fruit is tender and topping is
golden. Serve warm with ice cream.
Yield: 6 servings.
Carolyn Gass Hardimon, M. S. Home
Economist www.recipeladies.com
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