Cherry Crisp Cherries Pie

Cherry Crisp

Sprinkle crunchy oatmeal topping over juicy red cherries for a luscious dessert. Love the crust? You'll satisfy your pie crust cravings with the topping on a crisp and save oodles of calories, carbs, and fat by bypassing the crust! Recipe from The New American Heart Association Cookbook, 25th Anniversary Edition, ©1999 by The American Heart Association.

Topping:

• 3/4 cup uncooked rolled oatmeal
• 1/3 cup all-purpose flour
• 2 Tbsp light margarine
• 1/4 cup sugar
• 1/4 cup firmly packed light brown sugar

Filling:

• 2 (16-ounce) cans pitted tart cherries in water
• 1/2 cup sugar
• 3 Tbsp cornstarch
• 1 Tbsp fresh lemon juice
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Vegetable cooking spray

Preheat oven to 350°F. Spray an 8-inch square baking pan or dish with nonstick vegetable cooking spray; set aside.

For the topping: In a medium bowl, combine oatmeal and flour. Cut in margarine with a fork or pastry blender until mixture is crumbly. Add 1/4 cup sugar and brown sugar, stirring well.

For the filling: Drain cherries, reserving juice. Set both aside.

In a medium saucepan, combine remaining ingredients and cherry juice. Cook over medium-high heat until sauce is thick and clear, 3 to 4 minutes, whisking occasionally. Stir in cherries. Pour into prepared baking pan and sprinkle with topping.

Bake for 30 minutes, or until golden brown. Cool on wire rack and serve warm, if desired.

Makes 9 Servings.
Per Serving: 188 Cal; 1 g Total Fat; 43 g Carb; 00 mg Cholesterol; 26 mg Sodium; 2 g Protein; 2 g Dietary Fiber. Exchanges: 2 Starch; 1 Fruit.

Cherry Crisp Cherries Pie