While we were at church one Sunday, my dad made us a conglomerate lunch of many of his months-old freezer foods and leftovers. There were mini-quiches, pork chops, teriyaki chicken, applesauce, sweet potatoes, two different kinds of green salad, hash browns, whole-wheat bread, brownies, peach cobbler and a pitcher of ice-cold water. It was wonderful and I was very proud of him for doing some purging of his fridge and freezer. However, there wasn't enough peach cobbler for everyone, so I looked up a recipe at AllRecipes.com, did some tweaking to utilize some of my mom's number ten cans of food storage, and this is what we came up with.
(Disclaimer: My mother and husband vehemently insisted that I make it clear that I used CANNED cherries in this recipe, thus the title of this post. However, you CAN use fresh berries!)
FRESH BERRY CRISP
Preheat oven to 375 degrees.
In a medium mixing bowl, mix:
4 cups berries or cherries, fresh, frozen or canned
(If you use canned cherries or berries, use all the juice, too.)
1 1/2 cups sugar
4 tablespoons wheat flour
1/2 teaspoon almond extract
Pour into rectangular casserole dish.
In large mixing bowl, whisk:
1 1/2 cups whole wheat flour
1 cup brown sugar
1 cup old-fashioned oats
1 teaspoon cinnamon
1 teaspoon salt
Into this mixture, cut in 1 cup of softened butter until crumbly.
Sprinkle this mixture on top of the berry mixture in the casserole dish and place in a 375 degree oven for 45 minutes or until the filling bubbles and crumb topping is golden brown. We love it with vanilla ice cream!
I am pleased to list this post at...
Tip Junkie's "Talk to me Tuesday",
5 Minutes for Mom's "Tackle It Tuesday",
Tammy's Recipe's "Kitchen Tip Tuesday",
Blessed With Grace's "Tempt My Tummy Tuesday",
and The Lazy Organizer's "Talk About Tuesday".
Check out these awesome homemaking sites for ALL kinds of great ideas!