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| Cherry Nut Crisp submitted by Mom Johnson |
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Description
This dessert has a pastry-like crust on the bottom and a crunchy pecan topping. Delicious warm, with vanilla bean ice cream. Kinda like Grandma's cherry pie....only square!
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Directions
Drain the cherries, reserving 3/4 cup juice. In a large bowl, combine the cherries, sugar, tapioca, extract, salt and reserved juice; set aside for 15 minutes, stirring occasionally.
In a small bowl, combine the crust ingredients and press into the bottom and sides of a greased 9-inch square pan. Set aside.
For topping, in another small bowl, combine the flour, brown sugar, pecans and oats. Cut in the butter until mixture resembles coarse crumbs. Stir cherry mixture; pour over crust and sprinkle with the topping. Bake at 400 degrees for 10 minutes. Reduce heat to 375 and bake an additional 30-35 minutes or till filling is bubbly and topping is golden brown.
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Ingredients
 2 cans (14.5 oz. each) pitted tart cherries
1 cup sugar
1/4 cup quick-cooking tapioca
1 tsp. almond extract
1/8 tsp. salt
Crust:
1 cup all-purpose flour
1/3 cup sugar
1/4 tsp. salt
1/8 tsp. baking powder
6 T. butter, melted
Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup chopped pecans
1/3 cup quick-cooking oats
6 T. butter, cubed
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