Name: Cherry Crisp
Ingredients: 0.33 cup flour; 0.75 cup rolled oats; 0.33 cup margarine; 0.6667 cup 1/3 cup for topping, 1/3 cup for filling sugar; 16 oz can pitted sour cherries; 1.5 tbsp cornstarch; 0.125 tsp cinnamon; 0.125 tsp nutmeg; 1 tbsp lemon juice

Desserts

9 ingredients

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Ingredients

⅓ cup flour
¾ cup rolled oats
⅓ cup margarine
⅔ cup 1/3 cup for topping, 1/3 cup for filling sugar
16 oz can pitted sour cherries
1½ tbsp cornstarch
⅛ tsp cinnamon
⅛ tsp nutmeg
1 tbsp lemon juice

Method

Combine the flour and rolled oats. Cut in the margarine until the mixture is crumbly; mix in 1/3 cup sugar. Set aside for topping.
Drain the cherries, reserving the juice. Combine the remaining 1/3 cup sugar with the cornstarch, spices and lemon juice; slowly blend in the cherry juice. Cook over low heat, stirring constantly, until the sauce is thick and clear. Add the cherries.
Pour into a lightly greased heart-shaped mold or 8-inch baking pan. Sprinkle with the topping. Bake 30 minutes in a 375 degree oven.

Notes

Special diet. Approximately 185 calories per serving. Serves 8-10. From Rosauers (Dessert DS-81).

Original card

The recipe above was transcribed from this scan of Vera’s original card.