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Nutrition Facts
Serving Size 1 (107g) Recipe makes 8 servings
Calories 273
Calories from Fat 87		(32%)
Amount Per Serving		%DV
	Total Fat 9.8g	15%
	Saturated Fat 5.3g	26%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 64mg		2%
Potassium 246mg		7%
Total Carbohydrate 45.7g		15%
	Dietary Fiber 2.2g	8%
	Sugars 33.2g
Protein 2.6g		5%
detailed view... how is this calculated?

Cherry Crisp - from Scratch!

Recipe #344757 | 35 min | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Jess4Freedom
Dec 23, 2008

There are many crisp recipes on the site, but I didn't find one quite like this one. There are no cans of cherry pie filling here. Yes, you too can make a cherry crisp from scratch, using real cherries! You could use this filling for many other things like ice cream topping, or Toast-tites on the campfire! Yummy!

SERVES 8 (change servings and units)

Ingredients

Filling

3 cups sweet cherries, pitted
3 tablespoons sugar
2 tablespoons cornstarch
1/2 tablespoon fresh lemon juice
1/8 teaspoon almond extract

Crisp

3/4 cup brown sugar, packed
1/2 cup flour
1/2 cup granola cereal
1/3 cup butter, cold
3/4 teaspoon cinnamon
1/2 teaspoon ground nutmeg

Directions

1
Preheat oven to 375 degrees. In a large bowl, gently toss first 5 ingredients together. Place in a greased casserole dish or 8 inch square pan.
2
In another bowl, mix the rest of the ingredients, using a pastry blender or fork. The mixture should resemble course crumbs. Spread mixture over pie filling. Bake for 30 minutes or until brown.
3
Serve warm with vanilla ice cream. You can substitute canned cherry pie for the homemade cherry filling if you want to, but why?

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Featured Reviews for This Recipe

From: Lalaloula

On Mar 3, 2009

Just one word: WOW! This was so yummy! I still cant believe how easy and fast it was to put together. When you bite into it you think it must have taken ages to prepare. The flavour of the cherries with the granola and the cinnamon is just fab! It is so crunchy yet so moist and the sweetness is just right! I just made two minor changes: Left out nutmeg and almond extract because of personal preference. But other than that stuck to the recipe. What a winning recipe! Thank you so much for sharing, Jess! P.S. I love this so much Ill try it out with different other fruits as well(thinking of apple, rhubarb, berries). Made for PRMR February 2009

1 person found this review helpful

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From: Trinkets

On Dec 31, 2008

Delicious! This was so good and easy, with enticing aromas. I pitted 3-4 cups of fresh cherries earlier in the day and DD and DD'sBFF got into them, leaving me a mere 2 cups. So I added 2 pears and an apple to the fruit mix and WOW! Yum. DD, DD'sBFF, DH and I cleaned out the dish after dinner. I served it with Vanilla Bean ice cream on top. The only thing I would change next time is to add more almond flavor because I love that flavor. Thanks so much for sharing!

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From: DbKnadler

On Jul 6, 2009

This was really good. I doubled the recipe and made it in a glass 9x13 pan for a cookout. I was looking for a recipe to use a bunch of cherries I had bought at the market and then left in the refrig forgotten for a few days, this one really hit the spot. Thank you for a wonderful recipe!.

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From: debarra

On Jun 15, 2009

Delicious. I'm not even the biggest fan of cherries, but this dessert was perfection. I made the recipe exactly as stated--and glad I did, because I wouldn't change a thing about it. Don't be afraid to use the almond extract. It's just enough that it never overpowers the cherries. The granola topping gave it a nice crunch.

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