Easy Cherry Crisp
Easy Cherry Crisp is fantastic! This quick and easy dessert can be tossed together in less than 10 minutes. It's terrific for company or holiday dinners like Valentine's Day. If you need an easy dessert that can be whipped up in a jiffy, this is the dessert for you. The combination of flavors is amazing and it's a terrific dessert to serve a'la mode.
Equipment
- 1 8x8" glass baking dish
- 1 wooden spoon
- 1 medium mixing bowl
- 1 nut chopper if nuts are not previously chopped
- measuring cups
- measuring spoons
Ingredients
- 21 oz. can cherry pie filling
- 1/2 tsp. almond extract
- 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup brown sugar firmly packed
- 1 tsp. ground cinnamon
- 3 tbsp. unsalted butter softened
- 1/2 cup walnuts chopped, (or pecans)
- 1/4 cup sweetened flaked coconut
- ice cream or whipped cream (for topping, if desired)
Instructions
- Pour cherry pie filling into an ungreased 8 x 8 x 2-inch baking pan.
- Stir in almond extract.
- Put flour, brown sugar and cinnamon in a medium mixing bowl; mix well.
- Add butter; stir with a fork until mixture is crumbly.
- Stir in walnuts and coconut.
- Sprinkle mixture over cherry pie filling.
- Bake in a preheated 350°F (175°F) oven 25 minutes, or until golden brown on top and filling is bubbly.
- Serve warm or at room temperature.
- If desired, top with ice cream or whipped cream.
Notes
NOTE: This recipe can be doubled. Bake in two 8 x 8 x 2-inch baking pans or one 13 x 9 x 2-inch pan.
NOTE: My crisp took approximately 45 minutes to get bubbly.
Recipe adapted from the Cherry Marketing Institute.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 358kcalCarbohydrates: 58gProtein: 3gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 16mgSodium: 34mgPotassium: 201mgFiber: 2gSugar: 19gVitamin A: 393IUVitamin C: 4mgCalcium: 48mgIron: 1mg
Tried this recipe?Let us know how it was!