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

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

Test Kitchen Approved

Cherry-Blackberry Crisp

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Yield: 15 servings

Prep: 20 min

Cook: 55 min

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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

Text Ingredients

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.

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