While I don't remember that Grandma ever made this recipe, it was one of my favorite finds in the cookbooks. It's a very tasty dessert, and since you don't make it in a 9x13 dish, it's not as overwhelming when you feed a smaller group of people. It also makes a fabulous breakfast (HEY! It has FRUIT! It counts as healthy!) if you have any left over. After about 2 days in the leftover world, the "crisp" loses its crispiness, but it's still tasty...just slightly mushy. This also tastes great with ice cream on top.
The Recipe
1/2 cup brown sugar
1/2 cup sugar
1/4 cup melted butter
1/4 cup melted shortening
1 cup quick-cook oats
1 cup flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 can cherry pie filling
Cream brown sugar, white sugar, butter, and shortening. Add oatmeal and stir together. In a separate bowl, mix flour, baking powder, cinnamon and salt. Add to other mixture and stir. Press half this mixture into an 11x7 pan. Pour pie filling on top. Cover with rest of mixture. Bake at 350 for 30 minutes.
My sister makes this recipe using a pie filling other than cherry...and she says it is quite yummy. So if you're not a big fan of cherry pie filling, you can use apple or blueberry or anything else.
I usually start by mixing together all the dry ingredients while the butter and shortening are melting in the microwave.
Here they are mixed...
I use the butter flavored shortening sticks because, as I have mentioned before, I HATE measuring shortening in a cup.
Once the butter and shortening are melted, I dump in both kinds of sugar.
...and stir...
...and add the oatmeal...
...and stir some more...
...then I add the dry ingredients to the big bowl...
This recipe isn't super messy, but I usually put a sandwich bag over my hand to reduce whatever mess exists. I press half the mixture into the bottom of the dish.
...this is what it looks like when it's all in there...
...add the pie filling. I've used the sugar free kind before and it works just fine. Although the other CUP of sugar might negate that move. :)
...add the rest of the mixture on top. I don't press this down. I just crumble it over the top.
...the finished product - straight from the oven!
...and add the oatmeal...
...and stir some more...
...then I add the dry ingredients to the big bowl...
This recipe isn't super messy, but I usually put a sandwich bag over my hand to reduce whatever mess exists. I press half the mixture into the bottom of the dish.
...this is what it looks like when it's all in there...
...add the pie filling. I've used the sugar free kind before and it works just fine. Although the other CUP of sugar might negate that move. :)
...add the rest of the mixture on top. I don't press this down. I just crumble it over the top.
...the finished product - straight from the oven!
8 comments:
Hmmm...while not a huge cherry fan in general, this does sound quite good.
I'm more of an apple crisp kind of girl, but I may have to try this one.
You can always alter it and make it apple! :D
Ummmm, that looks yummy! I'd eat it for breakfast, it has oatmeal too!
The finished product looks like my grandma's rhubarb crunch. Nobody does rhubarb like Grandma did!
Your cherry crisp looks wonderful.
Well the first dessert you have posted I would pass on, I am not a fan of cherries, but it looks good haha :)
I think I told you the cookies were AWESOME you are the best dessert person ever :)
Janice - EXCELLENT point. I'd forgotten to play the oatmeal card!
Skyepuppy - I only tried rhubarb once in my life - back when I was a kid. I didn't like it then. I wonder if I would like it now if I gave it another shot...hmmmm....
Phats - I will avoid anything cherry related at all game nights. I'm still excited about root beer floats!
Yummmm. Bekah? I may have see you when we go through Indiana this summer! You keep cooking recipes like this and my hubby and son will INSIST on it! mmmmm YUMMY!
LOL I need to get more on the cooking bandwagon. I get lazy in the summer because it's hot and I don't want to turn on the oven. BUt hey, any excuse to make a dessert and I'm all for it.
Post a Comment