Cherry-Blackberry Crisp

Name: Cherry-Blackberry Crisp
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 15 servings
Ingredients: 2/3 cup packed brown sugar; 2 tablespoons quick-cooking tapioca; 1/2 teaspoon almond extract; 1/4 teaspoon ground cinnamon; 4 cups frozen pitted tart cherries, thawed; 2 cups frozen unsweetened blackberries, thawed; TOPPING:; 1-1/2 cups all-purpose flour; 1-1/2 cups sugar; Dash salt; 2/3 cup cold butter; 1-1/2 cups finely chopped walnuts; Whipped cream

Total Time Prep: 20 min. + standing Bake: 55 min.

Yield 15 servings

Test Kitchen Approved

I've used mulberries instead of blackberries in this old family recipe. Whichever you choose, it's a mouthwatering treat. —Wanda Allensworth, Webster City, Iowa

Ingredients

2/3 cup packed brown sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
1/4 teaspoon ground cinnamon
4 cups frozen pitted tart cherries, thawed
2 cups frozen unsweetened blackberries, thawed
TOPPING:
1-1/2 cups all-purpose flour
1-1/2 cups sugar
Dash salt
2/3 cup cold butter
1-1/2 cups finely chopped walnuts
Whipped cream

Directions

In a large bowl, combine the brown sugar, tapioca, extract and cinnamon. Gently stir in cherries and blackberries. Allow to stand for 10 minutes. Pour into a greased 13x9-in. baking dish.
In another bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add walnuts; sprinkle over fruit. Bake, uncovered, at 350° for 55-60 minutes or until topping is golden brown and filling is bubbly. Serve warm with whipped cream.

Nutrition Facts

1 piece (calculated without whipped cream): 371 calories, 17g fat (6g saturated fat), 23mg cholesterol, 77mg sodium, 53g carbohydrate (38g sugars, 3g fiber), 4g protein.

I've used mulberries instead of blackberries in this old family recipe. Whichever you choose, it's a mouthwatering treat. —Wanda Allensworth, Webster City, Iowa

Recipe Creator