Cherry, Orange, and Coconut Crisp Tutorial

I've never really been a fan of cobblers and crisps, but my husband grew up eating cobblers, and he loves them. As a surprise for him on his first day back to work after an 11-day Christmas vacation, I made him my first ever crisp. As usual, I started with a basic recipe and subtracted some things and added some more to make my version of, what I think, is the best crisp EVER. My husband would probably agree to that, but his mother makes great cobblers and crisps, and well, you have to choose your battles sometimes and this is one battle he's not interested in creating.

Cherry-Orange Coconut Crisp


Ingredients

1 (20 ounce) can cherry pie filling
1 (11 ounce) can of mandarin oranges, drained
1/2 cup all-purpose flour
1/2 cup rolled oats
2/3 cup brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup shredded or flaked coconut
1/3 cup melted butter

Step 1

Preheat oven to 350 degrees. In an 8X8 pan, pour the canned cherry filling and drained oranges. Stir them up a bit.

Step 2

In a separate bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg, and coconut.


Step 3

Pour the melted butter into the flour and coconut mixture, stir until moistened.

Step 4

Sprinkle evenly over the cherries and oranges. Bake at 350 degrees for 30 minutes until bubbly and browned.