Cherry Crisp Recipe

Summary

MethodMain Ingredient

Ingredients

 Vegetable oil spray1
 All purpose flour1⁄3 Cup (5.33 tbs)
 Rolled oatmeal3⁄4 Cup (12 tbs)
 Margarine1⁄3 Cup (5.33 tbs) (Of Your Choice)
 Sugar1⁄3 Cup (5.33 tbs)
 Canned pitted no sugar added sour cherries in natural juices16 Ounce (1 Can)
 Cornstarch1 1⁄2 Tablespoon
 Cinnamon1⁄8 Teaspoon
 Nutmeg1⁄8 Teaspoon
 Fresh lemon juice1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1774 Calories from Fat 602

% Daily Value*

Total Fat 68 g104.5%

Saturated Fat 11.9 g59.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 53.7 mg2.2%

Total Carbohydrates 268 g89.4%

Dietary Fiber 15.8 g63.1%

Sugars 124.7 g

Protein 23 g45.9%

Vitamin A 51.9% Vitamin C 17.5%

Calcium 6.2% Iron 42.1%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 375° F.
Lightly spray an 8-inch square baking pan with vegetable oil.
In a bowl, combine flour and rolled oatmeal.
Cut in margarine until mixture is crumbly.
Add 1/3 cup sugar and mix well.
Set aside for topping.
Drain cherries, reserving cherries and juice.
In a saucepan, combine remaining sugar with cornstarch, spices and lemon juice.
Slowly blend in cherry juice.
Place over low heat and cook, stirring constantly, until sauce is thick and clear.
Add cherries.
Pour into prepared baking pan and sprinkle with topping.
Bake 30 minutes.
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