Cherry-Berry Crisp |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| TOPPING: 1 cup all purpose flour | 1/2 cup (packed) golden brown sugar | 1/2 cup old-fashioned oats |
| 1/2 teaspoon ground cinnamon | 10 tablespoons chilled unsalted butter, cut into 1/2-inch cubes | FRUIT: 3-1/2 pounds cherries, stemmed, pitted |
| 1-1/2 cups sugar | 3 tablespoons quick-cooking tapioca | 2 tablespoons fresh lemon juice |
| 1 teaspoon almond extract | 3 1/2-pint baskets raspberries | |
| 1 | FOR TOPPING: Mix all purpose flour, golden brown sugar, oats, and ground cinnamon in medium bowl. Add butter and rub in with fingertips until mixture comes together in moist clumps. |
| 2 | FOR FRUIT: Preheat oven to 375 F. mix pitted cherries, sugar, quick-cooking tapioca, fresh lemon juice, and almond extract in heavy large pot. Bring to boil over medium-high heat, stirring often; let cool 10 minutes. Transfer cherry mixture to 13x9x2-inch glass baking dish. Sprinkle raspberries over. Sprinkle topping evenly over berries. |
| 3 | Bake crips until fruit filling bubbles thickly and topping is deep brown, about 40 minutes. Cool 30 minutes. Serve crisp warm with ice cream. |