Presidential Cherry Crisp Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Lightly grease a 2 quart baking dish. Pour pie filling into the dish, and spread evenly.
• In a medium bowl, mix together flour, oats, sugar, cinnamon, and nutmeg. Mix in melted margarine. Spread over pie filling, and sprinkle with chopped pecans.
• Bake in the preheated oven for 30 minutes, or until topping is golden brown. Allow to cool 15 minutes before serving.

Steps:

• Combine the flour, oats and brown sugar.
• Cut in the softened butter.
• Pat 1/2 of the mixture on the bottom and sides of a 9" pie pan to form a crust.
• Spread with the cherry pie filling to which the almond flavoring has been added.
• Add the chopped pecans to the remaining flour-oatmeal mixture; spread evenly around the outer rim of the pie, leaving the center open.
• Bake in a 375 degree oven for 25 to 30 minutes.
• Let cool before serving.

Steps:

• Spray a square pan (8x8) with non-stick spray and empty the can of cherries into it.
• In a small bowl, mix the remaining ingredients thoroughly. Sprinkle over cherries. (There seems to be a lot, but use it all. It shrinks while cooking.).
• Bake 30 minutes at 375 degrees.

Steps:

• Preheat the oven to 350 degrees F.
• Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.
• Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.
• Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.
• Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface.
• Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.
• To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.
• Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.

Steps:

• In a large zip type plastic bag mix together the white sugar, 1/4 cup flour,.
• Toss cherries in and shake until almost all of the dried mixture is absorbed. Let sit for awhile while you make the streusel topping.
• In another bowl, mix together the oats, flour, cinnamon, nutmeg, brown sugar, and almost until it is crumbly.
• Shake the cherries more to soak up the rest of the flour/sugar mixture.
• Pour cherries into a baking dish or into 8 ramekins (I prefer making individual servings for portion control).
• Bake at 375 for 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, flour, oats, butter, and cinnamon together in a bowl until crumbly. Press half the mixture into the bottom of an 8x8-inch pan; top with cherries.
• Combine water, white sugar, cornstarch, and vanilla extract in a saucepan; bring to a simmer over medium heat. Cook and stir until sugar is dissolved and syrup is clear, about 5 minutes. Pour syrup over cherries; top with remaining brown sugar-oat mixture.
• Bake in the preheated oven until topping is browned and cherry filling is bubbling, 30 to 35 minutes.

Steps:

• Drain peaches, reserving syrup. Drain cherries and set aside.
• In 2-quart saucepan over medium-high heat, heat cornstarch, lemon juice and reserved peach syrup to boiling. Reduce heat to medium-low and add drained peaches and cherries. Cover and simmer 5 minutes or until heated through, stirring mixture occasionally.
• Spoon peach-cherry mixture into 6-dessert bowl.
• With paper towels, wipe saucepan clean. In same saucepan over medium heat, heat butter, then add uncooked oats and cook until lightly browned (about 4 minutes), stirring occasionally.
• Add honey to oat mixture and toss until oats are well coated.
• To serve, sprinkle warm oat-honey mixture over peach-cherry mixture in dessert bowls.

Steps:

• In a bowl, combine salt, sugar and flour; cut in butter. Press into a greased 2-qt. or 11x7-in. baking dish. Bake at 350° for 15 minutes. , For filling, combine sugar and cornstarch in a saucepan. Stir in juice. Cook over medium heat until thick, stirring constantly. Fold in cherries and food coloring if desired. Pour over baked crust. Combine all topping ingredients; sprinkle over filling. , Bake for 20-25 minutes or until golden brown and bubbly around edges.

Steps:

• Preheat oven to 375 degrees.
• Lightly butter a 1 quart casserole dish.
• Pour in the Cherry Pie filling.
• Stir in the lemon juice.
• In a food processor, whirl together the sugar, flour, wheat germ, cinnamon, nutmeg and butter.
• Add the oatmeal and give it a quick one, two, three pulse.
• Sprinkle over the cherries.
• Bake for 25 minutes or until bubbly and browned on top.
• Serve warm or chilled.

Steps:

• Pre heat oven to 350 degrees.
• Grease a 2 quart baking dish.
• Pour pie filling into dish spread evenly.
• In a medium bowl mix together flour, oats, sugar cinnamon.
• Add& mix in melted margarine and almond extract.
• Spread over pie filling.
• Sprinkle with slivered almonds.
• Bake 30 minutes or till top is golden.
• Allow to cool 15 minutes before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9x13 inch baking dish. In a medium bowl, combine 1 1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries.
• Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown.