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Chocolate-Cherry Crisp

Chocolate-Cherry Crisp

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  • Makes: 8 servings
  • Yield: 6 cups
  • Hands On 25 mins
  • Total Time 2 hrs

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Chocolate chips in a cherry crisp! Why didn't we think of this earlier? Whole wheat flour lends a nutty flavor to the rich topping - and vanilla ice cream is the perfect finishing touch.

Ingredients

  • 1 cup sugar, divided
  • 2 tablespoons cornstarch
  • 6 cups fresh or frozen pitted tart cherries
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 cup rolled oats
  • 1/3 cup whole wheat flour
  • 1/2 cup cold butter, cut up
  • 3 ounces semisweet chocolate, chopped
  • 1/3 cup slivered almonds
  • Butter for baking dish
  • Vanilla ice cream

Directions

  1. Preheat oven to 375 degrees . Grease a 2-quart square baking dish. In a medium bowl, stir together 3/4 cup of the sugar and the cornstarch. Add cherries, almond extract and salt. Stir until well combined.
  2. For topping: In a medium bowl, combine oats, flour and remaining 1/4 cup sugar. Using a pastry blender or your fingers, cut or rub butter into oat mixture until coarse crumbs form. Stir in chocolate and almonds.
  3. Transfer cherry mixture to dish. Sprinkle topping over cherries. Bake for 45 minutes. Cover with foil and continue to bake about 20 minutes more or until top is brown and filling is bubbling. Allow to cool for 30 minutes. Serve warm or at room temperature with ice cream.

Nutrition Facts

(Chocolate-Cherry Crisp)

Servings Per Recipe 8, Fat, total (g) 22, chol. (mg) 46, Pyridoxine (Vit. B6) (mg) 0, cal. (kcal) 461, Monounsaturated fat (g) 7, fiber (g) 5, sodium (mg) 197, sugar (g) 46, Potassium (mg) 360, sat. fat (g) 12, Polyunsaturated fat (g) 2, Folate (µg) 15, carb. (g) 66, Trans fatty acid (g) 1, Cobalamin (Vit. B12) (µg) 0, vit. C (mg) 12, Thiamin (mg) 0, pro. (g) 6, calcium (mg) 75, vit. A (IU) 2000, iron (mg) 2, Riboflavin (mg) 0, Niacin (mg) 1

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