Monday, July 13, 2009

Pineapple Cherry Crisp

2 c. pitted cherries
1/2 c. water
1/2 c. sugar
2 tbsp. cornstarch
6 tbsp. butter
1 1/8 c. flour
1/2 c. rolled oats
6 tbsp. packed brown sugar
1/8 tsp. salt
20 oz. can of crushed pineapple

1. In a medium saucepan, combine cherries and water. Bring to a boil and cook for about 10 minutes.
2. Mix together sugar and cornstarch and add to cherries. Continue to cook until filling is thick. Remove from heat and set aside.
3. Melt butter in a large saucepan. Remove from heat. Stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms.
4. Pour undrained crushed pineapple into the bottom of a 9x9 baking dish. Layer cherry filling on top. Sprinkle dough on top of the cherry filling. Bake at 375 for about 30 minutes, or until golden brown. Serve warm with whipped topping or vanilla ice cream.

This recipe resulted from a few different recipes. I liked how it turned out, although I think it could have used more cherry pie filling. If you don't have fresh cherries or want to make this easier, use 20 oz. of canned cherry pie filling instead of making your own. I made my own since we had cherries that needed to be eaten up. Also, my oven cooked this in about 20 minutes. I am not sure if my new oven bakes a little on the hot side, but it would be a good idea to keep an eye on the crisp and remove it from the oven once it is golden brown on top and the filling is bubbling around the edges.