CHERRY-BLACKBERRY CRISP

Cherry-Blackberry Crisp image

I've used mulberries instead of blackberries in this old family recipe. Whichever you choose, it's a mouthwatering treat. -Wanda Allensworth, Webster City, Iowa

Provided by Taste of Home

Time 1h15m

Yield 15 servings.

Number Of Ingredients 13

Ingredients

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
TOPPING:
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

Steps:

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.

Nutrition Facts : Calories 371 calories, Fat 17g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 77mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 3g fiber), Protein 4g protein.