Cherries Jubilee Crisp Recipe
Ingredients:
- Filling
- 1 (17 ounce) can pitted Bing cherries, undrained
- 2 tablespoons orange-flavored liqueur or orange juice
- 2 1/2 teaspoons cornstarch
- Topping
- 6 tablespoons all-purpose flour
- 1/4 cup brown sugar, packed
- 1/4 cup quick or old-fashioned rolled oats
- 1/4 teaspoon ground nutmeg
- 1/4 cup (1/2 stick) cold butter, cut into small pieces
- Lightly whipped cream
- Ground nutmeg, if desired
Directions:
- Preheat oven to 365 degrees F.
- For filling, combine cherries, liqueur and cornstarch in medium saucepan until dissolved. Cook and stir over medium heat until mixture has thickened, about 2 minutes. Remove from heat. Let cool 10 minutes.
- For topping, combine flour, sugar, rolled oats and nutmeg in a small bowl. Add butter and mix with fingers or fork until crumbly. Place filling in a 3- to 4-cup shallow baking dish (or individual baking dishes). Sprinkle topping over fruit. Bake until topping is golden, about 20 minutes.
- Serve warm or at room temperature with whipped cream. Sprinkle with nutmeg.
- Serves 4.