Fruit Crisp with Black Walnuts

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2 cups flour
2 cups uncooked oats
2 cups brown sugar
2 cups Hammons Black Walnuts
¾ cup butter, softened
2 cups blueberries (fresh or frozen)
2 cups cherries (1 can cherry pie filling, fresh or frozen)
2 cups raspberries (fresh or frozen)
1–2 cups sugar (to your taste)
1 teaspoon almond extract

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Preheat oven to 375°F. Combine flour, oats, brown sugar and Hammons Black Walnuts. Blend in the softened butter. Pat half of the mixture into the bottom of a 9×13″ pan.

Combine fruit, sugar and almond extract. Spread the fruit mixture over the crust and then spread the remaining crust mixture over the top of the pie.

Bake approximately 30 minutes. Let cool before serving.

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Fruit Crisp with Black Walnuts

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