Recipe: Merry Cherry Crunch and Fruit Crisp (roaster oven)

MERRY CHERRY CRUNCH
(12 or 18 quart roaster oven)

2 cans cherry pie filling
6-8 drops almond extract
1 box yellow cake mix (used dry)
1 tablespoon granulated sugar
3/4 stick (3/8 cup) butter; melted

Lightly spray 13x9-inch cake pan with cooking oil.

Combine both cans of cherry filling with 6-8 drops of almond extract. Pour into oiled cake pan. Sprinkle dry cake mix on top of cherry mixture. Drizzle melted butter over dry cake mix. Sprinkle sugar on top.

Bake at 375 degrees F. in a Nesco 12 or 18 Qt. roaster oven or, conventional oven for 15-20 minutes or until top is lightly browned and crunchy and cherries are bubbling.

Serve warm with vanilla ice cream or a dollop of whipped cream.

Serves 12 to 24
From: Valerie R.
Source: Nesco

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FRUIT CRISP
(6 1/2 quart roaster oven)

3 cups sliced apples (or frozen blueberries)
1 cup quick oats, uncooked
2/3 cup brown sugar
1⁄2 cup flour
1 teaspoon cinnamon
1⁄4 teaspoon salt
1⁄4 teaspoon ground nutmeg
1⁄2 cup butter, melted

Place apples or berries in a greased 9x5-inch loaf pan.

In a medium bowl combine oats, brown sugar, flour, cinnamon, salt, and nutmeg. Stir to mix. Add butter and stir until crumbly. Spoon the mixture on top of fruit.

Place pan in roaster oven. Cover and bake at 400 degrees F for 30 minutes or until bubbly.

Makes 4 servings
Source: Hamilton Beach 6 1/2 quart roaster oven manual

Hi Ed,

Here are two recipes that both call for baking the crisp in a pan set inside the roaster oven (the second recipe can be doubled to fit your needs. I believe this technique will work for baking any fruit crisp recipe in the roaster oven.

Happy Cooking!

Betsy