Cherry Creek Crisp
Crème de Colorado Cookbook, 1987
1 hour — 6 Servings | Print RecipeEmail Recipe | ||||||||||||||||||||||||||||
Ingredients
| |||||||||||||||||||||||||||||
InstructionsIn small saucepan, combine 1/4 cup sugar, cornstarch and 1/8 teaspoon salt. Stir in raspberries with syrup and lemon juice. Heat to boiling and cook for 1 minute, stirring constantly. Remove from heat. Press raspberry mixture through sieve, discarding seeds. Stir in cherries into raspberry mixture and pour into lightly buttered 8x8-inch baking dish. Cream butter and 1/4 sugar in small bowl. Blend in flour and remaining 1/8 teaspoon salt until crumbly. Sprinkle crumbs over fruit. Bake at 375F for 30 to 35 minutes or until lightly browned. Serve warm with ice cream. |
- Login to post comments
Recent comments
8 years 2 weeks ago
8 years 6 weeks ago
8 years 6 weeks ago
8 years 13 weeks ago
8 years 13 weeks ago
8 years 13 weeks ago
8 years 13 weeks ago
8 years 14 weeks ago
8 years 14 weeks ago
8 years 18 weeks ago