Royal Anne Cherry Coconut Crisp Recipe
Ingredients
16 oz. can Royal Anne cherries in water
1 tsp lemon juice
2 tsp water
1 tsp granulated fructose
1 tsp ground nutmeg
Topping
1/2 cup quick-cooking oatmeal
2 tsp all-purpose flour
1/4 cup unsweetened coconut
2 tsp granulated fructose
1/4 cup firm margarine
Directions
Drain cherries.
Divide evenly between four oven-proof serving dishes.
Sprinkle with lemon juice and water.
Combine 1 tsp (15 mL) of the fructose and the nutmeg; sprinkle evenly over the four servings.
Combine oatmeal, flour, coconut, and 2 tsp (30 mL) of the fructose in a bowl.
Cut margarine into mixture, forming coarse crumbs.
Sprinkle evenly over the top of cherries.
Bake at 350°F (175°C) for 20 to 30 minutes or until topping is browned.
Divide evenly between four oven-proof serving dishes.
Sprinkle with lemon juice and water.
Combine 1 tsp (15 mL) of the fructose and the nutmeg; sprinkle evenly over the four servings.
Combine oatmeal, flour, coconut, and 2 tsp (30 mL) of the fructose in a bowl.
Cut margarine into mixture, forming coarse crumbs.
Sprinkle evenly over the top of cherries.
Bake at 350°F (175°C) for 20 to 30 minutes or until topping is browned.
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