Tracey's Pineapple-Cherry Crisp

From Sister Claire (Terrye Newkirk), OSB


Terrye says ďMy sonís fiancee makes this really delicious Crisp. When my son makes it, he uses a 20-ounce can of pineapple and a 9x13-inch pan. And, when I make it, I substitute Splenda for about half the white sugar and cornstarch for the tapioca since I need to watch my sugar intake. No one in our family uses the red food coloring. After all, it goes so fast, who ever has time to notice the color!"



     1          16-ounce can pitted Tart Red Cherries, drained

     1          8.75-ounce can Crushed Pineapple, undrained

     1          cup granulated Sugar

     2          tablespoons Quick-Cooking Tapioca

     1          tablespoon Lemon Juice

                 Few drops of Red Food Coloring (optional)



     1          cup sifted all-purpose Flour

     1          cup quick-cooking Rolled Oats

     2/3       cup Brown Sugar

     1/2       cup Butter or Margarine, melted


In medium saucepan combine drained cherries, undrained pineapple, sugar, tapioca, lemon juice and red food coloring if desired (We donít use any food coloring). Let this mixture stand for 15 minutes. Cook and stir till thickened and clear, 5 to 10 minutes. Cool.


Mix crisp ingredients together; flour, oats, brown sugar and melted butter or margarine. Press HALF the crumb mixture into a 9x9x2-inch sprayed baking dish. Spread the pineapple-cherry filling over this layer and top with the remaining crumb mixture. Bake at 350 degrees for 30 minutes. Cut into squares; serve warm. Makes 9 servings (if youíre lucky!)


Published Jan 16, 2001

Copyright ©2001 The Ponca City News