Cherry Apple Crisp
- 100 g Tree Top Dark Sweet Cherry Purée Concentrate
- 550 g Frozen Cherry Halves
- 440 g Frozen ½-inch Granny Smith Apple Dices
- 50 g sugar
- 118.80 g cornstarch
- 85 g rolled oats
- 220 g brown sugar, packed
- 128 g all-purpose flour
- 1.50 g nutmeg
- 113 g butter
Preheat oven to 375 F.
For topping, in a bowl stir together oats, brown sugar, flour and nutmeg. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set topping aside.
In a large mixing bowl, mix together apples, purée and cherries.
In a small bowl, mix together sugar and cornstarch. Sprinkle over fruit. Gently toss to coat fruit. Pour fruit into an un-greased 9″ x 13″ baking pan.
Sprinkle topping over the fruit. Bake for 40 minutes or until topping is golden brown.
Makes 12 servings.