Fruit Layer
4 cups of peeled and sliced apples
2 cups of pitted cherries, fresh or frozen, sweet or sour
1/2 cup of brown sugar
1 teaspoon of quick-cooking tapioca, not whole pearl
Use a total of 6 cups of prepared fruit. Other fruits can be used such as pears,
peaches, raspberries, blueberries and strawberries.
The Desserts Chef presents ...
Apple Cherry Crisp
at The Fatted Café
This is new and untried!
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Guard Cat on Duty
Topping
1-1/2 cups of rolled oats or grape nuts cereal
1/4 cup of all-purpose flour
1/2 cup of brown sugar
1/2 teaspoon of ground cinnamon
1 egg white
1 tablespoon of canola oil
1 teaspoon of vanilla extract
2 tablespoons of unsweetend apple or orange juice
Preheat the oven to 350 degrees. In a bowl, mix the fruit layer as above and pour
into a 10-inch pie pan or 9-inch square baking dish.

In a large bowl, combine the oats or cereal, flour, brown sugar and cinnamon. In a
separate bowl, whisk together the egg white, oil, vanilla and fruit juice, and stir this
into the dry ingredients. Then spread the mixture over the fruit. Cover and bake
for 20 minutes. Then uncover and continue to bake for another 20 to 30 minutes,
until fruit is soft and bubbly and top is crisp and golden. Serve with plain yogurt or
vanilla ice cream.