“Food on the Hill” by Sue York
This week’s recipe…
Cherry Crisp
Photo by Sue York/ladailypost.com10-inch tart pan or large pie plate
Filling:
8 cups cherries, washed and pitted and halved
½ cup sugar
5 tablespoons cornstarch
½ teaspoon mace or nutmeg
½ teaspoon vanilla extract
Topping:
1 1/4 cup flour
1/3 cup sugar
1/3 cup brown sugar
2 teaspoon baking soda
¾ teaspoon salt
2 eggs
butter – for dotting the top
Filling:
Photo by Sue York/ladailypost.comMix ½ cup of sugar into the cherries and let sit ½ hour. Drain liquid into a 3-quart pan and add 3 of the tablespoons of cornstarch and cook one minute on low. Add the rest of the filling ingredients into the pan and stir and cook until you see that it is just starting to thicken. Cool a little bit. Pour mix into the tart pan.
Topping:
Photo by Sue York/ladailypost.comIn a medium bowl, mix together all dry ingredients with fork, then add eggs and mix well. Put on top of cherries in tart pan. Press down slightly dot with butter.
Bake 350 degrees for 45 minutes or until golden.
Cherry Crisp
Photo by Sue York/ladailypost.com