Cherry Crisp Recipe
Ingredients
| Vegetable oil spray | ||
| All purpose flour | 1/3 Cup (16 tbs) | |
| Oatmeal | 3/4 Cup (16 tbs), rolled | |
| 1/3 cup acceptable margarine | ||
| Sugar | 1/3 Cup (16 tbs) | |
| 1 16-ounce can pitted no-sugar-added sour cherries, canned in natural juices | ||
| Cornstarch | 1 1/2 Tablespoon | |
| Cinnamon | 1/8 Teaspoon | |
| Nutmeg | 1/8 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
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.
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.
Chef
