Cherry Nut Crisp

16 ingredients
4 steps

Ingredients

  • 2 cans (14-1/2 ounces each) pitted tart cherries
  • 1 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 1 teaspoon almond extract
  • 1/8 teaspoon salt
  • 4 to 5 drops red food coloring, optional
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking powder
  • 6 tablespoons butter, melted
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/3 cup quick-cooking oats
  • 6 tablespoons cold butter, cubed

Directions

  1. 1
    Drain cherries, reserving 3/4 cup juice. In a large bowl, combine the cherries, sugar, tapioca, extract, salt, food coloring if desired and reserved juice; set aside for 15 minutes, stirring occasionally.
  2. 2
    In a small bowl, combine the crust ingredients. Press onto the bottom and 1 in. up the sides of a greased 9-in. square baking dish; set aside.
  3. 3
    For topping, in another small bowl, combine the flour, brown sugar, pecans and oats Cut in butter until mixture resembles coarse crumbs. Stir cherry mixture the; pour into crust. Sprinkle with topping.
  4. 4
    Bake at 400° for 10 minutes. Reduce heat to 375°; bake 30-35 minutes longer or filling is bubbly and topping is golden brown.

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