CHERRY GINGER CRISP
Servings: makes 8 servings
Preparation time: 15 minutes
Cooking time: 35 to 40 minutes
4 cups frozen tart cherries (do not thaw)
1 1/2 cups all-purpose flour, divided
2 tablespoons plus 3/4 cup sugar
1 teaspoon orange zest
1/2 teaspoon dried ginger
1 teaspoon butter (for skillet) plus 4 more tablespoons softened butter
1/3 cup rolled oats
Heat oven to 350 degrees. In a large bowl, mix together cherries, 1/2 cup flour, 2 tablespoons sugar, orange zest and dried ginger. Set aside. Coat inside of 10-inch ovenproof skillet with butter. Pour cherry mixture into skillet and spread into an even layer. Set aside. In a medium-size bowl, mix together the remaining flour and sugar and 1/3 cup rolled oats with a spoon. Use a pastry blender or two knives to mix softened butter into the flour mixture until butter is evenly incorporated and mixture resembles a coarse crumb. Spread topping evenly over cherries. Bake for 35 to 40 minutes or until topping is golden brown and cherries are bubbling. Serve crisp warm or room temperature.
Per serving: 279 calories, 4 grams protein, 7 grams fat (22 percent calories from fat), 4.1 grams saturated fat, 52 grams carbohydrate, 17 milligrams cholesterol, 58 milligrams sodium, 2 grams fiber.
Carb count: 3 1/2.
By Susan Nicholson
Andrews McMeel Syndication