Wednesday, July 18, 2012

Cherry Crisp

With cherries at their peak season, how could I resist trying this recipe! It was thoroughly enjoyed by all and was worth the effort of pitting the cherries!

serves 8 ( 7 points +)


  • 6 c. sweet cherries, pitted and halved
  • ⅓ c. sugar
  • ¼ c. cornstarch
  • 1 T. fresh lemon juice
  • ¼ tsp. almond extract
  • ⅛ tsp. salt


  • ½ c. flour
  • ½ c. quick rolled oats
  • ½ c. packed brown sugar
  • ⅛ tsp. salt
  • 5 T. light stick butter
  • ⅓ c. sliced almonds

Preheat oven to 375.
In a large bowl, combine all filling ingredients, tossing gently to mix. Transfer to an 11 x 7 pan coated with nonstick spray.
For topping, combine first four ingredients in a large bowl. Cut in butter and mix with fingers until crumbly. Stir in almonds.
Sprinkle topping over filling and bake for 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes. Serve warm. ( great with vanilla ice-cream)

adapted from "Cooking Light"

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