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Fruit Crisp
From Jeanette's Recipe Cards
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See options below for other fruits.
Serve warm or cold with ice cream. |
| Quantity |
Ingredients |
Preparation Notes |
| 3 C |
Red Tart
Cherries (pitted) |
- Combine cherries and extract.
- Place in a greased 8x8 baking pan
- Combine dry ingredients in separate bowl
- Add butter
- Mix until crumbly
- Sprinkle crumb mixture over cherries
- Bake at 375° for 20 - 25
minutes
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| 1/2 tsp |
Almond Extract
(optional) |
| 1/3 C |
Flour |
| 1 C |
Oats, Quick or
Old Fashioned |
| 1/2 C |
Brown Sugar
(packed firm) |
| 1/2 tsp Salt |
1/2 C Butter or
Margarine (melted) |
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Options:
- Apple Crisp - Substitute 6 Cups sliced cooking apples
for the cherries. Omit almond extract. Mix 1 Tbsp Cinnamon
with dry ingredients.
- Blueberry Crisp - Substitute 3 Cups fresh or frozen
blueberries for the cherries. Omit almond extract. Add 1/4
tsp lemon juice to blueberries.
- Peach Crisp - Substitute 6 Cups fresh sliced peaches
or one 30 oz can sliced peaches (drained) for cherries. Omit
almond extract.
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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