Using dry Great Northern beans, white chicken chili is prepared in a multipurpose pressure cooker. Use the pressure-cook mode to prepare this ahead of time, then switch to the slow-cooker setting.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 – 9×13 inch dish |
Ingredients
- 4 cups pitted sour cherries
- 1 ½ cups white sugar
- 4 tablespoons all-purpose flour
- 1 ½ cups all-purpose flour
- 1 cup old-fashioned oats
- 1 cup brown sugar
- ½ cup butter
- ½ cup shortening
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9×13 inch baking dish. In a medium bowl, combine 1 1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries.
- Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown.
Nutrition Facts
| Calories | 606 kcal |
| Carbohydrate | 92 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 11 g |
| Sodium | 90 mg |
| Sugars | 62 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I put it in a crust and made cherry crisp pie. I cut the sugar in the filling in half and it was perfect.
Made it, Loved it but I did cut back on the sugar, just for my taste. I love Cherries, Cobblers and Dumplins, will make this one more. I had some frozen cherries in my freezer, they were from my tree that was in my back yard. You made a very good recipe here. Very Delicious.
My family really enjoyed this crisp! I used just over 2 pounds of cherries and substituted lard for the shortening. I also added 1/4 tsp nutmeg and a pinch of cardamom to the topping. The topping was perfectly crisp. Will definitely make again.
Easy and Delicious
I just made this using sweet cherries instead of sour. I cut the sugar to 1/3 cup and I only made half of the topping. I didn’t change any ingredients or add any, either. I did use an 8×11 casserole dish to bake it in. It really turned out great.
Made as written. Definitely too much sugar (almost turned into a hard caramel) and the crisp was double what it needed to be. The flavor was ok but I think could be improved with cinnamon or something besides sugar. Need to spray the pan ahead of time to help get everything unstuck. Was just an OK recipe.
Used 4 cups tart Montmorency unsweetened berries from Door County, WI in an 8×8 baking dish with half the amount of topping. Perfect combination of tart & sweet.
I omitted the shortening (so just used 1/2 C butter) and used more pie cherries. It was awesome!! Not too sweet at all. But it would be if you were using sweet cherries. But with the fresh pie cherries, it was perfect.
I strongly dislike this recipe. For two reasons. One: Too much sugar, WAAAYYYY too much butter in the crumble/crisp. It all comes out as a pan of cherry mush with mushy oatmeal on top. And Two- sour cherries are only in season for a short time, so I’ve just wasted this years sour cherries on this crummy recipe.
This was a super easy recipe with no eggs or milk needed. I used orchard fresh cherries and this was delicious!
Woow put the breaks on the sugar and topping. Cut white sugar to 1/2 cup and topping in half.
This turned out really well. I used sweet cherries so decreased the sugar to 3/4 cup. It could have ben reduced to 1/2 cup. My husband gave this recipe an A+!
I love sour cherries for pies and crisps. This recipe was easy and did not disappoint. I used about six cups of cherries in mi e and a cup of butter, no shortening, in the topping, then tossed a few more oats on top. It was delish!
Turned out perfectly. Great flavor. I added a little cinnamon to the topping. Everything else by the recipe
Love this recipe! Tastes awesome. I wasn’t sure how the sour cherries would taste from the trees in our backyard and I was happily surprised! My only complaint is that the crumble part does clump. Maybe the shortening caused that? (I might try varying the ingredients in the crumble.) But really this recipe tastes perfect as is! Loved it.
Just made this and it was amazing!
I made this with all butter, no shortening and with fresh tart Door County cherries. Delish!! I’d make again and probably will! 🙂
My family loves tart cherries and I like to make crisps more than pies. I have been using this recipe for years BUT with the following changes: I use half the amount of white sugar in the cherries (too sweet!). For the topping, I make sure to use Crisco Butter for the shortening and also add 1 tsp cinnamon and 1/2 tsp salt to the topping mixture – more flavor! I prefer to use an 11×7 baking dish as the 13×9 spreads the crisp out too thin. One of our favorite desserts if we have tart cherries!
Excellent recipe, I gave it 4 stars as I did cut the sugar to 1 cup for the cherries and only 1/2 cup brown sugar for the topping. I cut the flour to 1 cup and did not use the shortening. I melted the butter. This is a recipe you can easily play around with to make to your personal taste. Oh, I also used 5 cups of cherries instead of 4.
Only good with adjustments. Do not use shortening, halve the topping. Halve the sugar, add tsp of almond extract to cherries.
Simple to make and enjoyed by the whole family.