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Tart Cherry Crisp

Tart Cherry Crisp

"'Our family first made this dessert after an outing to a cherry orchard,' explains Mrs. Grossman of Brooklyn, New York. 'We used the fresh fruit we picked to make several of these crisps.'"
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40 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Place cherries in an ungreased 9-in. pie plate. Sprinkle with sugar. in a bowl, combine the flour, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over cherries. Bake, uncovered, at 375 degrees F for 30-40 minutes or until top is bubbly. Serve warm.

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I made this recipe with fresh cherries instead of the canned ones and it turned out awesome! My boyfriend told me everytime I make a "crisp" now I have to use this recipe because he enjoyed the ...

Delicious and very easy. I added a 1/4 tsp of almond extract. My husband has been pestering me to make it again!

This was excellent, and Hubs and I both cleaned up the half recipe I made for our dessert tonight. But we both agreed it could have been just a little sweeter. The title, however, does specify t...

I have made this twice now, once with tart cherries and today I used canned peaches. The topping is delicious, this is a quick and yummy dessert. Thanks.

This is very good. I used fresh cherries and made 1 1/2 batches of the crisp since i usually need more and it was too much. The recipe calls for just enough of the crisp. I CANNOT imagine what...

I cut the recipe in 1/2 and baked in individual ramekins for my husband and me. This was very easy to make and was just what we were looking for in a cherry crisp. It was definitely on the tar...

I made this recipe with fresh plums instead of cherries. And it came out awesome! Thanks!

This is good but needs more sugar to balance out the tartness of the cherries. I also subbed tapioca instead of the flour b/c that always seems to work better. Will make again!


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