This was sooo yummy!!! I did make the following modifications - used 2 cans of sour cherries, and cut the sugar/flour in half. Put in an 8x8 pan. I cut the topping in half and took out the shortening completely (not sure why you would want to add unnecessary trans fat). Also, I used salted butter, which I'm sure helped give the topping its great flavor. This ROCKS with Blue Bell vanilla ice cream.
My rating is for the following modifications: I used a bag of Trader Joe's frozen cherries and berries (about 3 cups) because that was all I had and reduced the amount of sugar to 1/2 cup for the fruit mixture. I also sprinkled a little cinnamon over it. I did not use the shortening! You only need 1/2 cup of butter for the topping or it will be greasy. Shortening has no place in a recipe like this. I look forward to trying it with the sour cherries next time.
This turned out pretty good. I did have some slight changes. I didn't have enough frozen cherries so I added half the amount in frozen peaches. The peaches and cherries tasted great together and complimented perfectly! I didn't have any shortening so I used 1 c butter. The cooking time seemed right on. All in all the only thing I would change would be to cut down on some of the topping. There was just a bit too much so you didn't taste as much fruit as I'd like to just a mouth full of sugar! I would say cut the topping by 1/4 or even 1/3. I'm going to experiment to find which is best. Oh also I had a little juice spill out so it got burnt on the coil. It smelled AWFUL! Just in case I'd lay down some foil underneath.
Very good, and simple!!
I used all butter instead of half butter, half shortening. I also added 1 TB almond oil to the fruit and 1 tsp almond oil to the crumble.
I used half fresh cherries and half fresh blueberries for a wonderful combination. Also, before I topped the fruit with the crumble, I added 4 pieces of Neufchatel cheese (1 TB each) to the top of the fruit. Then, I topped with the crumble and baked. The cream cheese gave it a danish-like taste.
The crisp was delicious and everyone LOVED
I tried this recipe when I realized that I had 2 cherry trees in my back yard and an abundance cherries. I made this with fresh cherries, of course, and it turned out wonderfully. It was such a hit that I ended up having to make 3 more for my friends. Great recipe, thanks for sharing it!!
This recipe is awesome! There is no need for 1/2 cup of shortening. I used more than 4 cups of cherries. I served this with whipped topping but will be sure to serve it with vanilla ice cream next time.
So delicious! I used a one pound bag of frozen sweet dark cherries from Trader Joe's. (And cut the recipe in half). Since they were sweet cherries I omitted the white sugar. For the topping I used mostly whole-wheat pastry flour. I don't use shortening so I used all butter (a little less than called for) and melted it before mixing it in. Added just a little cinnamon too. With my changes I give it five stars. I'll be making this again soon!
I picked sour cherries at my neighbors and pitted them. This is a great recipe for the filling. The crust is not as crumbly as I would like. With the crisco it makes it clumpy, good, but not what I wanted. I like the Apple Crisp II topping. # 1 cup quick-cooking oats # 1 cup all-purpose flour # 1 cup packed brown sugar # 1/4 teaspoon baking powder # 1/4 teaspoon baking soda # 1/2 cup butter, melted # Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. # Bake at 350 degrees F (175 degrees C) for about 45 minutes.
My family had requested that I make cherry crisp for a summer cook-out, and use some of our freshly-picked cherries. I followed this recipe exactly, and it was a huge hit. Everyone raved about it, and I only got one spoonful at the end of the day!
As written, this gets three stars simply because every component tastes great! However...this is seriously not enough cherries and WAY TOO much topping. This is coming from someone whose favorite part of a fruit crisp is the topping. Since I have a large family and will need the 13x9 pan, next time I will use closer to 5 cups of cherries, and about 1/2 to 2/3 the topping. Probably closer to 1/2. Like I said though, the crisp was great, and the cherries were great, but they were hidden! I still can't wait to try again!
