Cherry Nut Crisp

No Photo



  • 2 (14 1/2 ounce) cans pitted tart cherries
  • 1 cup granulated sugar
  • 1/4 cup quick-cooking tapioca
  • 1 teaspoon almond extract
  • 4 to 5 drops red food coloring, optional


  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking powder
  • 6 tablespoons butter or margarine, melted


  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/3 cup quick-cooking oats
  • 6 tablespoons cold butter or margarine


  1. Drain cherries, reserving 3/4 cup juice (discard remaining juice or save for another use).
  2. In a bowl, combine cherries, sugar, tapioca, extract, salt, food coloring if desired and remaining juice; set aside for 15 minutes, stirring occasionally.
  3. Meanwhile, combine crust ingredients. Press onto the bottom and 1 inch up the sides of a greased 9-inch square baking dish; set aside.
  4. In another bowl, combine first 4 topping ingredients; cut in butter until mixture resembled coarse crumbs.
  5. Stir cherry mixture; pour into crust Sprinkle with topping.
  6. Bake at 400 degrees F for 10 minutes.
  7. Reduce heat to 375 degrees F; bake 30-35 minutes longer or until filling is bubbly and topping is golden.

Yield: 9 servings

Posted by kdipaolo at Recipe Goldmine 6/22/01 6:53:38 am.

This post may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our disclosure policy.

We are happy to report
that MeWe is our new social
media home where our
group now has more
than 7,000 members. We are
also on Telegram.