Sunday, March 27, 2011

Recipe Review: Cherry Crisp

Recipe Review: Cherry Crisp
Makes 6 Servings

1 (21 oz.) can cherry pie filling
½ cup all-purpose flower
½ cup rolled oats
2/3 cup brown sugar
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
¼ cup chopped nuts
1/3 cup melted butter


Lightly grease a 2-quart baking dish or six 3.5 ramekins. Pour pie filling into the dish or ramekins, and spread evenly.

In a medium bowl, mix together flour, oats, sugar, cinnamon and nutmeg. Mix in melted butter. Spread over the top of pie filling and sprinkle with chopped nuts of your choice.

If using ramekins, place them on a baking sheet.

Bake in the preheated oven for 30 minutes, or until topping is golden brown. Allow to cool 15 minutes before serving.

Ease of Preparation: This recipe is as simple as they come.  The ingredients are very simple to find and the directions are straightforward. Because this recipe calls for canned cherry pie filling, any hard work usually included in pie or crisp making is removed making it only about a 10-minute preparation process. This recipe would be perfect for a quick, throw-together dessert when you just need that sweet treat after dinner. Also, if you’re cooking with children or are a beginner baker, try this!

Quality of Recipe: I don’t have any complaint with the quality of this recipe. The ingredients are simple, the directions short and easy and the ending product is simple yet very tasty. I chose to cook the crisp for 45 minutes instead of 30 minutes in order to get a darker brown on the crust and for the cherry pie filling to bubble up and caramelize.

Taste: This crisp is delicious and would be even better accompanied by vanilla ice cream!  The cherry filling thickens and mixes with the crunchy, browned topping and the contrast of textures is really good. Also, the topping is sweet and buttery while the filling is tart and juicy which mixes to create a great taste in your mouth.

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