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Back to Recipe List	* Exported from MasterCook * Tart Cherry Crisp Recipe By : Doris Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 14-09 Sep 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 quarts tart cherries 1 1/2 cups Splenda 1 1/2 teaspoon ground cinnamon, divided 1 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 lemon, juice of (about 2 tablespoons) 5 1/4 tablespoons corn starch Crisp Topping: 3 sticks cold butter, cut into small pieces 2 1/4 cups brown sugar 3 cups oats 3 cups flour Kosher salt Preheat the oven to 375F. Spray a rectangular, 4-quart glass baking pan. In a large bowl, add the cherries, Splenda, extracts, lemon juice, cornstarch and 3/4 teaspoon cinnamon. Stir well, so all of the cherries get coated. Take your time; this step is key to a perfectly thickened fruit filling. Pour into the glass baking dish. Rinse the bowl and wipe dry with a paper towel. Add the cut up butter, flour, oats, brown sugar, remaining cinnamon and a pinch of salt. Mix with your hands until crumbly. If you need more flour then add some. If you think this mix is too dry add a little bit more butter. When the crumbles are clumping, spread over the top of the cherry mixture. Do not press down. Bake for 35-40 minutes until the middle is bubbling. Bake until a thermometer placed in the middle of the pan reads 180F. The middle has to boil so the fruit thickens. When it is boiling and bubbling, take it out and let stand for a few minutes. Serve warm with vanilla ice cream. Serves 12. Note: Doris made this on September 16, 2011. It was great. Original recipe came from online someplace, but she changed it substantially. Contributed to the FareShare Gazette by Art; 18 September 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 447 Calories; 3g Fat (6.8% calories from fat); 11g Protein; 95g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.

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