Apple-Cherry Crisp

Apple-Cherry Crisp

Serves 6 to 8
The sweet topping on this fruit crisp, made with rolled oats and nutmeg, is a great match for its tart apples and cherries. Fresh and frozen cherries work well in this dessert so you can enjoy it long after the summer is over.
  • Fruit
  • 2 1/2 pound tart apples such as Granny Smith, peeled and sliced
  • 2 cups pitted cherries (either fresh or 1 (10-ounce) bag of frozen)
  • 1 cup frozen apple juice concentrate, thawed
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch or arrowroot
  • 1 teaspoon ground cinnamon
  • 1 tablespoon orange zest
  • 1/2 teaspoon ground ginger
  • Topping
  • 1 cup quick cooking rolled oats
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (1 stick) butter, cut into small pieces
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Preheat oven to 375°F. Place apples and cherries in a buttered 7x11-inch baking dish or other pretty dessert dish of similar size. In a small bowl, stir together apple juice concentrate, lemon juice, cornstarch, cinnamon, zest and ginger; pour over the fruit and toss gently to mix. Set aside.

To make the topping, stir together oats, flours, sugar, nutmeg and salt. Using a pastry blender or two knives, cut butter into flour and oat mixture until well combined. Spread the topping over the fruit, pressing down slightly.

Bake until the top is golden brown and the fruit is tender and bubbly, 50 to 60 minutes. Cool for 10 minutes and serve warm.
Nutritional Info: 
Per Serving: 390 calories (130 from fat), 14g total fat, 8g saturated fat, 35mg cholesterol, 170mg sodium, 64g carbohydrates, (5 g dietary fiber, 36g sugar), 5g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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