Another great recipe
| Cherry Crisp | |
Pour cherries and their juice into a 9 x 13 sheet-cake pan. Cut the butter into the cake, mixing with a pastry blender, until the mixture resembles crumbly corn meal. Sprinkle evenly over the cherries. Bake in a 375° oven for 30 minutes or until the top is brown and crisp. Serve slightly warm with whipped cream. |
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Page last modified Feb. 18, 2007.