Monday, January 18, 2010

Cherry Crisp



The other day I was dreaming of Tiger's Blood--you know, that slushee flavor that was everyone's favorite.  I learned once that it was cherry mixed with coconut, and my what a delicious combination.  That thought led to me thinking about another great cherry combo, that being the cherry-almond mix that was the original scent of so many liquid handsoaps.  I thought, I would love a cherry dessert that incorporates coconut and almonds!  And this is the brainchild of my reminiscing.  It is to die for, and will create lasting memories of its own!

Cherry Crisp

 Cherry Filling Ingredients:
1 16-oz can cherries, packed in water
1/2 cup sugar
1 T cornstarch
2 tsp. butter
1 tsp lemon juice
3 drops red food coloring

Drain the cherries, reserving the juice.  Mix together sugar, cornstarch, and reserved juice in a small saucepan.  Bring to a boil and boil 1 minutes, stirring constantly.  Turn heat to medium and stir in butter, lemon juice, and food coloring.  Remove from heat and add cherries.  Keep in hot pan while you make the topping.

Topping ingredients:
6 T flour
1/4 cup brown sugar
1/4 cup white sugar
2 T shredded coconut
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp nutmeg
1/2 cup oats
1/4 cup chopped almonds
6 T butter, chilled and cut into 1/2" pieces


Preheat oven to 400F.  Mix all dry ingredients, then cut in the butter with a pastry blender or two knives until evenly distributed throughout.

To assemble:
Pour cherry mixture into an 8" or 9" square pan.  Spread topping evenly over cherry mixture.  Bake at 400F for 20 minutes.  Serve with whipped cream or vanilla ice cream.

2 comments:

Bethany said...

yum. that sounds delicious! cherry cobbler of some sort. i wish I had some cherries. did you buy them or pack them yourself? cherries are hard to come by here.

Three Kids and a Mommy said...

Beth, I bought them in the canned fruit aisle. Don't they sell them in AZ?