Pistachio Cherry Coconut Crisp
Ingredients
Filling
-
2
10-ounce bags
cherries, frozen (or fresh or canned, pitted)
-
1
tablespoon
cornstarch
-
1
teaspoon
lemon zest
-
1
tablespoon
brown sugar
-
1
teaspoon
vanilla
Crumb Topping
-
1
cup
old-fashioned oats
-
½
cup
white whole wheat flour
-
3
tablespoons
brown sugar
-
1
teaspoon
cinnamon
-
¼
teaspoon
kosher salt (optional)
-
3
tablespoons
margarine
-
¼
cup
unsweetened, sliced, dried coconut
-
½
cup
pistachios, coarsely chopped
Instructions
- Preheat the oven to 375°F.
- In a medium baking dish, toss the cherries with cornstarch, lemon zest, brown sugar, and vanilla.
- In a medium bowl, combine oats, flour, brown sugar, cinnamon, and salt (if using). Cut in the margarine with a fork, then fold in the coconut and pistachios.
- Sprinkle the crumb mixture over the cherries evenly.
- Bake uncovered for 25-30 minutes until golden brown.
- Remove from the oven and serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
267
Total fat
10g
Total carbohydrates
40g
Total protein
7g
Sodium
86mg
Cholesterol
0mg
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