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CHERRY CRISP




Source of Recipe


My Kitchen


List of Ingredients





1/3 c. flour
3/4 c. rolled oats
1/3 c. margarine, like spread
2/3 c. sugar
1 (16 oz.) can pitted sour cherries
1 1/2 tbsp. cornstarch
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1 tbsp. lemon juice

Recipe



Combine the flour and rolled oats. Cut in the margarine until the mixture is crumbly; mix in 1/3 cup of the sugar. Set aside for topping. Drain the cherries, reserving the juice. Combine the remaining sugar with the cornstarch, spices and lemon juice. Slowly blend in the cherry juice. Cook over low heat stirring constantly, until the sauce is thick and clear. Add the cherries. Pour into a greased 8 inch square baking pan. Sprinkle with the topping. Bake at 375 degrees for 30 minutes. Yield 9 servings. Approximately 185 calories per serving. 4 grams of fat per serving. Cherry Pie - 1/8 308 calories. 13 grams of fat.