Cookie Crisp

 1-Cherry Cookie Crisp

Makes 6 servings

Ingredients

16 oz. can pitted tart red cherries

1 tsp. lemon juice

1/ 3 cup granulated sugar

1/ 2 tsp. ground cinnamon

1 1/ 2 cups vanilla wafer crumbs

1/ 3 cup unsalted butter, melted

Directions

Preheat the oven to 400 °. Drain the cherries but reserve 2 tablespoons cherry syrup. In a mixing bowl, add the cherries, reserved cherry syrup and lemon juice. Toss until the cherries are coated with the lemon juice.

Spoon the cherries into a 9″ square baking pan. In a small bowl, add the granulated sugar and cinnamon. Stir until well combined. Sprinkle the cinnamon sugar over the cherries in the pan. In a small bowl, add the vanilla wafer crumbs and the melted butter. Stir until well combined. Pat the crumb mixture over the cherries.

Bake for 20-25 minutes or until the cherries are piping hot and the topping golden brown. Remove the crisp from the oven and cool for 10 minutes before serving.

2-Rhubarb Crunch

Makes 6 servings

Ingredients

4 cups rhubarb, cut into 1″ pieces

1/ 2 cup granulated sugar

3/ 4 cup plus 1 tbs. all purpose flour

1 tsp. grated orange zest

3/ 4 cup light brown sugar

Pinch of salt

1/ 4 cup unsalted butter

1/ 2 cup sour cream

2 tbs. powdered sugar

1/ 2 tsp. vanilla extract

Directions

Preheat the oven to 350 °. In a mixing bowl, add the rhubarb, granulated sugar, 1 tablespoon all purpose flour and orange zest. Toss to coat the rhubarb with the other ingredients. Place the rhubarb in a 8″ round casserole dish.

In a small bowl, add the light brown sugar, 3/ 4 cup all purpose flour, salt and butter. Using your fingers, work the butter into the dry ingredients. You should have a mixture that resembles crumbs. Sprinkle the crumb mixture over the rhubarb in the pan. Bake for 40-45 minutes or until the rhubarb is tender. Remove the pan from the oven and cool for 10 minutes before serving.

While the rhubarb is cooking, prepare the topping for the crisp. In a small bowl, add the sour cream, powdered sugar and vanilla extract. Stir until well combined. Place dollops of the sour cream topping on the crisp before serving.

3-Apple Sour Cream Bake

Makes 8 servings

Ingredients

1 1/ 2 cups all purpose flour

3/ 4 cup granulated sugar

2 tsp. baking powder

1/ 2 tsp. salt

1/ 2 tsp. ground cinnamon

1/ 2 cup whole milk

1/ 4 cup unsalted butter, softened

2 eggs

1 cup diced apples

1/ 2 cup sour cream

1/ 3 cup chopped walnuts

Directions

Preheat the oven to 375 °. Spray a 9″ square pan with non stick cooking spray. In a mixing bowl, add the all purpose flour, 1/ 2 cup granulated sugar, baking powder, salt and ground cinnamon. Stir until well combined.

Add the milk, butter and 1 egg. Mix until well combined. Stir in the apples. Spoon the mixture into the prepared pan.

In a mixing bowl, add the sour cream and 1 egg. Stir until well combined. Spread the sour cream over the apples. Sprinkle 1/ 4 cup granulated sugar and the walnuts over the top of the sour cream. Bake for 30 minutes or until the apples are tender. Remove the crisp from the oven and cool for 10 minutes before serving.

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