Cherry Blueberry Crisp with Walnut Streusel Topping Recipe

Guest post: Nichol is a mom of two, and blogs over at KiddiesCorner Deals, where she posts about online kids deals, recipes, reviews, and giveaways. She knows kids are expensive, but shopping for them doesn’t have to be! She is thrilled to be guest posting on Live Love Texas.

Many are not thrilled the cold weather is coming, but I don’t mind. I like the crisp clean air and look forward to warming desserts, comfort foods, pumpkin, and wearing boots!

It has been extremely cold here in Western NY with temperatures dipping to the upper 30s and low 40s in the evening. While I think that is really cold for mid-September we have been enjoying many-body warming foods including this Cherry Blueberry Crisp which is a favorite around here.

I made this specifically for my guest post here on Live Love Texas and am thrilled to share it with everyone. This is best if you eat it warm, or with a scoop of vanilla ice cream on top like my kids eat it.

However, you eat it you will enjoy the sweetness and tartness of this crisp which has a delicious streusel topping. I use walnuts but you are more than welcome to use pecans for a pecan topping.

This is the perfect warm-weather dessert and is easy to make. It’s not nice to the hips so if you can eat a small piece unless of course you are like me and don’t care. Enjoy the recipe!

Cherry Blueberry Crisp with Walnut Streusel Topping

Ingredients

For Topping

3/4 cup quick-cooking oats
1/2 cup all purpose flour
1/2 cup packed brown sugar
1/2 cup unsalted butter-firm cut into pieces
1/4 cup chopped walnuts

For Filling

1 21oz can cherry pie filling
1 cup fresh or frozen blueberries
3 tablespoons sugar
1 tablespoon all-purpose flour

Directions

Heat oven to 400°F. Lightly spray an 8x8in glass baking dish with cooking spray. In a large bowl, mix the oats, 1/2 cup flour and brown sugar. Cut in the butter. If you do not have a pastry blender to do this, pull two butter knives through ingredients in opposite directions, until mixture is crumbly. Stir in the walnuts and set aside.

In another bowl, stir together all the filling ingredients until mixed. Pour the filling mixture into the glass baking dish, and sprinkle the entire bowl of topping mixture on top evenly. Bake for 30-35 minutes. Mixture will be bubbly around the edges and topping will be golden brown. Remove from oven and allow to cool for about 30-60 minutes. Serve warm, enjoy!

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Cherry Blueberry Crisp with Walnut Streusel Topping

Servings 8

Calories 342 kcal

Author Live Love Texas

Ingredients

For Topping

• 3/4 cup quick-cooking oats
• 1/2 cup all purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter-firm cut into pieces
• 1/4 cup chopped walnuts

For Filling

• 1 21 oz can cherry pie filling
• 1 cup fresh or frozen blueberries
• 3 tablespoons sugar
• 1 tablespoon all-purpose flour

Instructions

1. Heat oven to 400°F. Lightly spray an 8x8in glass baking dish with cooking spray.
2. In a large bowl, mix the oats, 1/2 cup flour and brown sugar. Cut in the butter.
3. If you do not have a pastry blender to do this, pull two butter knives through ingredients in opposite directions, until mixture is crumbly.
4. Stir in the walnuts and set aside.
5. In another bowl, stir together all the filling ingredients until mixed.
6. Pour the filling mixture into the glass baking dish, and sprinkle the entire bowl of topping mixture on top evenly.
7. Bake for 30-35 minutes. Mixture will be bubbly around the edges and topping will be golden brown.
8. Remove from oven and allow to cool for about 30-60 minutes.
9. Serve warm, enjoy!

Nutrition Facts

Cherry Blueberry Crisp with Walnut Streusel Topping

Amount Per Serving (1 g)

Calories 342 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g40%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 31mg10%

Sodium 31mg1%

Potassium 157mg4%

Carbohydrates 52g17%

Fiber 2g8%

Sugar 20g22%

Protein 3g6%

Vitamin A 620IU12%

Vitamin C 5mg6%

Calcium 47mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

What’s your favorite fall recipe?