My dad shared a very simple Cherry Crisp recipe that he tried over the weekend. He said it was so easy and good that the pan did not last long. He suggests trying with vanilla ice cream. I can't wait to make it either!
I'm going to try to post a “Recipe-A-Day” for the week due to holiday baking in my kitchen. I started with Pizzelles (an Italian waffle cookie) and the house is beginning to take on the aroma of a bakery! Today I made Chocolate Chip cookies– which I know in my house will not last until Christmas. However, to keep hands out of the holiday cookie stash, I need to make something to divert attention!
Easy Cherry Crisp
2 Cans cherry pie filling
1 1/2 C quick oats
1 C brown sugar
1/2 C pecans, chopped
1 stick butter, softened
Pour pie filling into 9″x13″ ungreased baking dish. In separate bowl, combine butter, oats, sugar and pecans. Mix until crumbly. Sprinkle oat mixture over pie filling. Bake in 350` oven for 30 minutes.
Serve with ice cream. **If there is a nut allergy, omit pecans**
- 2 Cans cherry pie filling
- 1 1/2 C quick oats
- 1 C brown sugar
- 1/2 C pecans, chopped
- 1 stick butter, softened
- Pour pie filling into 9"x13" ungreased baking dish.
- In a separate bowl, combine butter, oats, sugar, and pecans.
- Mix until crumbly. Sprinkle oat mixture over pie filling.
- Bake in 350` oven for 30 minutes.
- Serve with ice cream.
- **If there is a nut allergy, omit pecans**
Amount Per Serving: Calories: 451Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 30mgSodium: 158mgCarbohydrates: 73gFiber: 3gSugar: 22gProtein: 3g
If you like cherries you should try these recipes too: