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Cherry Berry Crisps

We all love a flaky crust, but the best part of any pie is the warm, fruity filling. These piping cherry and cranberry cups, bubbling up under cinnamon‑kissed oats and brown sugar, get you right to the good stuff with the perfect amount of crispy crumble on top.
4 / 53 ratings

Ingredients

  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 cup cranberry juice or Tropicana Pure Premium® orange juice
  • 2 cans (16 oz. each) pitted sour cherries, drained
  • 1/3 cup sweetened dried cranberries
  • 3/4 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • 3 tablespoons firmly packed brown sugar
  • 2 tablespoons margarine or butter, melted
  • 1 tablespoon all‑purpose flour
  • 1/4 teaspoon ground cinnamon

How to make it

  1. Heat oven to 375°F.
  2. In medium saucepan stir together granulated sugar and cornstarch. Gradually stir in cranberry juice, mixing well. Stirring constantly, bring to a boil over medium‑high heat. Cook and stir 1 minute or until thickened and clear.
  3. Remove from heat; stir in cherries and cranberries. Spoon filling into six small (about 6 ounce) ovenproof custard or soufflé cups or heart‑shaped ramekins, dividing evenly.
  4. For topping, combine all ingredients in small bowl; mix well. Sprinkle topping over each fruit cup, dividing evenly.
  5. Bake 15 to 20 minutes or until topping is golden brown. Serve warm.


Variations: Spoon filling into an 8‑inch square glass baking dish. Sprinkle evenly with topping. Bake 25 to 30 minutes or until topping is golden brown.

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