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Recipes

Valentine Cherry Crisps

This sweet-tart dessert is the perfect treat for Valentine’s Day.

February 4, 2018

Show your Valentines some love with a homemade fruit dessert made with pantry ingredients. Easy, delicious, and romantic! If chocolate is a must for the day, try our foolproof chocolate mousse cake.

Recipe makes enough crisp to fill about eight 8-ounce ramekins.

Ingredients

Cherry Filling

  • Two 15-ounce cans dark-sweet cherries in syrup
  • 1/4 cup granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons cornstarch

Oat-Pecan Crust

  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup (1 stick) chilled unsalted butter, cut in small dice
  • 1/4 cup light brown sugar, packed
  • 1/3 cup chopped pecans
  • 1/4 teaspoon kosher salt

Preparation

Add cherries and their juice to a medium saucepan, removing 3 tablespoons of the juice to a small bowl.

Add sugar and lemon juice to the saucepan; add 2 tablespoons cornstarch to the reserved juice.

Stir sugar and lemon juice into cherries in the saucepan and heat mixture to a boil. Meanwhile, whisk cornstarch into reserved cherry juice.

When cherries reach a boil, turn heat down to a simmer, stir in the cornstarch mixture, let cook for 2 minutes, then remove from heat and let cool for about 20 minutes.

Preheat the oven to 425 degrees F. Butter or spray eight 8-ounce ramekins. Divide the cherry mixture evenly among the ramekins.

While the filling cooks and cools, prepare the crust. In a large bowl, combine flour, oats, chilled butter bits, brown sugar, pecans and salt. Use a pastry blender and cut ingredients together until the mixture forms pea-sized bits. Two knives cutting across in opposite directions do the job as well.

Spoon the topping over the filling in the ramekins, place ramekins on a baking sheet and bake 18 minutes, until tops are golden and the filling is bubbling. Cool for 10 minutes and serve warm, topped with ice cream or sweetened whipped cream. Great served room temperature, too — even the next day!

Cook’s note: No ramekins? Use cupcake tins lined with baking cups. Instead of lemon juice, try 2 teaspoons almond extract for a different flavor.


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