Cherry Pineapple Crisp

12 ingredients
4 steps

Ingredients

  • 2 cans (16 ounces each) pitted tart cherries
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 cup sugar
  • 1/3 cup quick-cooking tapioca
  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 3/4 cup quick-cooking oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons vanilla extract
  • 3/4 cup cold butter, cubed
  • Ice cream, optional

Directions

  1. 1
    Drain cherries, reserving 1/3 cup juice. Place cherries and juice in a saucepan; add pineapple, sugar and tapioca. Let stand for 5 minutes.
  2. 2
    Meanwhile, in a large bowl, combine the flour, brown sugar, oats, baking powder and salt. Stir in vanilla. Cut in butter until crumbly. Press half into a greased 13-in. x 9-in. baking dish.
  3. 3
    Bring cherry mixture to a boil, stirring occasionally; cook and stir for 1 minute or until thick and bubbly. Pour over crust. Sprinkle with remaining oat mixture.
  4. 4
    Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired.

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