This recipe is very easy. And its a light dessert so you dont feel wicked full after eating it. I served mine warm with some ice cream and it hit the spot!! I will for sure make this again. Would be a great little dessert for guests.
This was delish! I left out the pecans, due to some not liking them. Perfect dessert for a hectic evening. Thanks for sharing!
It was good, but not outstanding. It was sweet, but not really multiple levels of flavor. Ice cream would help. It needs some particular flavor, and maybe almond flavoring would help.Easy and versatile fruit crisp recipe! Scaled down for two servings.
I used a mixture of left-over cherry pie filling, fresh raspberries and frozen blueberries. Skipped the nutmeg and just used cinnamon. Used cold butter in the topping. Had a little topping left over, so I baked it directly on my silicone mat, alongside the 2 individual ramekins that I filled with the berry crisp. The lone topping baked up like a “cookie crisp” Very, VERY good! I may have to try baking a batch of the topping as cookies on purpose … I think I would add vanilla and the nutmeg in that case. Super YUM!
Ingredients:
2 call-purpose flour
1/2 cgranulated sugar
1/4 clight brown sugar
1 pinchground cinnamon
1 1/2 stickbutter or margarine, softened
2 can(s)cherry pie filling, 21 oz. each
1/3 cgranulated sugar, reserved
2 tspalmond extract
Step-By-Step:
1Preheat oven to 350ºF.
2To a large mixing bowl, add flour, brown sugar and granulated sugar, except for the reserved amount of granulated sugar; add ground cinnamon; stir with a fork to combine. Add in the softened butter or margarine. Using your fingers, pinch the flour/sugar mixture into the butter until large crumbs form.
3To a medium sized mixing bowl, add two cans of cherry pie filling, reserved 1/3 cup of granulated sugar, and almond extract; stir to combine.
4Spray a square baking dish with non-stick spray. Pour cherry mixture into baking dish. Top with crumble topping, spreading evenly over the top.
5Bake at 350º for 35 to 40 minutes or until top is golden. Serve warm, topped with whipped cream or French vanilla ice cream. Refrigerate remaining cherry crisp.
source :yumyrecipes.net
