“What's that heavenly smell?”
When you don't have time for cupcakes and break-and-bake cookies just aren't gonna do the trick, what dessert will come to the rescue? That's right...these baked-until-bubbly, bursting-with-berries, best-served-with-ice-cream crisps and cobblers.
Deceptively simple, they're always welcomed with smiles after dinner. You can even make them ahead of time...just bake and freeze, then thaw and reheat when you've got a hankering. What's not to love? Click through to get all seven recipes.
Cherries Jubilee Crisp
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Cherries Jubilee Crisp
Jill Valentine of Jackson, Tennessee, shared this recipe for our cookbook, Big Book of Country Baking. She writes, "I like to treat my family to a warm homemade dessert on weekends. This recipe makes just a few portions, so it’s sized right for small families."
16-1/2 oz. can sweet cherries
2 T. orange liqueur or orange juice
2-1/2 t. cornstarch
1/4 c. quick-cooking oats, uncooked
6 T. all-purpose flour
1/4 c. brown sugar, packed
1/4 t. nutmeg
1/4 c. cold butter, diced
Garnish: whipped cream, nutmeg
Combine undrained cherries, liqueur or juice and cornstarch in a saucepan. Cook and stir over medium heat about 2 minutes, until cornstarch dissolves and mixture is thickened. Pour into a lightly greased one-quart casserole dish; let cool for 10 minutes. Stir together oats, flour, brown sugar and nutmeg in a small bowl. Add butter; mix with a pastry blender or fork until crumbly. Sprinkle oat mixture over cherry mixture. Bake, uncovered, at 375 degrees for about 20 minutes, until topping is golden. Serve warm; garnish with whipped cream and a sprinkle of nutmeg. Serves 4.
