Coconut Cherry Crisp
Recipe from
Better Homes and Gardens
Serve this delectable, home-style dessert warm from the oven with a scoop of ice cream.
Servings:
Makes 6 servings.
Prep Time:
40 mins
Total Time:
1 hr 5 mins
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Ingredients
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5 cupsfresh or frozen unsweetened pitted tart red cherriessee savings
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1/4 cupgranulated sugarsee savings
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4 teaspoonscornstarchsee savings
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3/4 cupregular or quick-cooking rolled oatssee savings
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1/2 cuppacked brown sugarsee savings
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1/3 cupall-purpose floursee savings
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1/4 teaspoonground cardamom, nutmeg, or gingersee savings
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1/3 cupbuttersee savings
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1/4 cupchopped pecans or walnutssee savings
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Ice cream or light cream (optional)see savings
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1/2 cupcoconutsee savings
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Directions
1.
For fresh cherries, pit over a bowl to catch any juices. (If using frozen fruit, thaw but do not drain.) In a large saucepan combine sugar and cornstarch; stir in cherries and 2 tablespoons reserved cherry liquid or water. Cook and stir until thickened and bubbly. Turn into a 2-quart square baking dish; set aside.
2.
For topping, combine oats, brown sugar, flour, and spice. Cut in butter until mixture resembles coarse crumbs. Stir in coconut and nuts. Sprinkle topping over filling. Bake in a 375 degree F. oven about 25 minutes or until golden. Serve warm with ice cream or light cream, if desired. Makes 6 servings.
Nutrition information
Per serving: Calories 368, Total Fat 16 g, Saturated Fat 9 g, Cholesterol 27 mg, Sodium 114 mg, Carbohydrate 55 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 25%, Vitamin C 21%, Calcium 3%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet
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