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Pineapple Cherry Crisp Recipe
|Canned pitted tart red cherries||16 Ounce, drained|
|Canned crushed pineapple||8 3⁄4 Ounce, undrained (1 Can)|
|Granulated sugar||1 Cup (16 tbs)|
|Quick-cooking tapioca||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Red food coloring||3 Drop|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Quick-cooking rolled oats||1 Cup (16 tbs)|
|Brown sugar||2⁄3 Cup (10.67 tbs)|
|Margarine/Butter||1⁄2 Cup (8 tbs), melted|
Serving size: Complete recipe
Calories 3389 Calories from Fat 863
% Daily Value*
Total Fat 98 g150.3%
Saturated Fat 17.2 g86.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 65.1 mg2.7%
Total Carbohydrates 622 g207.2%
Dietary Fiber 23.2 g92.7%
Sugars 406.5 g
Protein 35 g70.5%
Vitamin A 146.1% Vitamin C 27.6%
Calcium 14.1% Iron 86.2%
*Based on a 2000 Calorie diet
Let stand 15 minutes; cook and stir till thickened and clear, 5 to 10 minutes.
Mix together flour, rolled oats, brown sugar, and melted margarine or butter.
Press half the crumb mixture into a 9x9x2-inch baking pan.
Spread pineapple-cherry filling over.
Top with remaining crumb mixture.
Bake at 350° for 30 minutes.
Cut into squares; serve warm.