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Crisp, Cranberry-Cherry

Source of Recipe

Internet


List of Ingredients

1/3 cup coarsely chopped walnuts, toasted

½ cup old-fashioned rolled oats

½ cup plus 1 tablespoon flour (divided)

1/3 cup firmly packed golden brown sugar

¾ teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

6 tablespoons (¾ stick) ice-cold unsalted butter, cut into small pieces

1 package (12 ounces) fresh or thawed frozen cranberries, picked over and stems removed

3 cups thawed frozen pitted dark sweet cherries

1 tablespoon fresh lemon juice

2/3 cup granulated sugar

1 tablespoon cornstarch







Recipe


In medium bowl, combine nuts, oats, ½ cup flour, the brown sugar, cinnamon and nutmeg. Scatter butter pieces over the top. Using your fingers, blend butter into flour mixture until mixture is crumbly. Set aside.

Position a rack in center of oven. Preheat oven to 375 degrees.

In large bowl, combine cranberries, cherries and lemon juice. In a small bowl, combine granulated sugar, cornstarch and remaining 1 tablespoon flour. Add cornstarch mixture to fruit, stirring gently to dissolve the sugar. Spoon fruit mixture into 1½-quart baking dish. Sprinkle topping evenly over the fruit. Serve warm.

Bake crisp in preheated oven 40 minutes, until top is nicely browned and fruit is bubbly. Serve warm, with a scoop of vanilla ice cream or freshly whipped cream, if desired.

The topping can be made in advance and placed in a lock-top baggie. freeze and thaw 20 minutes before using.