Cherry Creek Crisp

Average: 4.7 (3 votes)
1 hour 6 Servings Print RecipeEmail Recipe


1⁄2cupsugar (divided)
1 1⁄2tablespooncornstarch
1⁄4teaspoonsalt (divided)
10ouncefrozen raspberries in syrup (thawed)
2teaspoonfresh lemon juice
16ouncetart cherries (pitted and drained)
4tablespoonbutter (softened)
1⁄2cupall-purpose flour
  vanilla ice cream (optional)


In 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.

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