CHERRY-BLACKBERRY CRISP

By curly

Ingredients

• TOPPING:
• 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
• 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

Details

Servings 14
Preparation time 20mins
Cooking time 75mins
Adapted from tasteofhome.com

Preparation

Step 1

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 13-in. x 9-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.
Yield: 14 servings.