Difference between revisions of "Cherry Crisp"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 10: | Line 10: | ||
* 1 tbsp [[margarine]], melted | * 1 tbsp [[margarine]], melted | ||
| − | == | + | == Procedures == |
# Drain [[cherry|cherries]], reserving ¾ cup juice. | # Drain [[cherry|cherries]], reserving ¾ cup juice. | ||
# Combine small amount of juice, [[cornstarch]], and [[granulated sugar|sugar]] in saucepan. | # Combine small amount of juice, [[cornstarch]], and [[granulated sugar|sugar]] in saucepan. | ||
Latest revision as of 11:16, 15 July 2012
Ingredients
- 16 oz can red sour pitted cherries
- 1½ tbsp cornstarch
- 4 tsp sugar
- ¼ tsp almond extract
Topping
- ½ cup quick-cooking rolled oats
- 2 tbsp chopped walnuts
- 1 tbsp margarine, melted
Procedures
- Drain cherries, reserving ¾ cup juice.
- Combine small amount of juice, cornstarch, and sugar in saucepan.
- Stir in remaining juice.
- Cook over moderate heat, stirring constantly until thickened and clear.
- Remove from heat.
- Add cherries and extract.
- Spread in 8-inch pan.
Topping
- Preheat oven to 375°F.
- Mix oats and walnuts in small bowl.
- Add margarine; mix well with fork.
- Mixture will be crumbly.
- Sprinkle topping over cherries.
- Bake for 20 minutes or until topping is browned.
- Serve warm or chilled.
Nutritional information
Per ½ cup serving:
- 124 calories | 2.2g protein | 4.1g fat | 21g carbohydrate | 29mg sodium | 154.mg potassium | 1.5g fiber | 0 chol.
- Exchanges: ½ starch | 1 fruit | ½ fat
