Warm Cherry Crisp
Monday, January 19, 2009 View Comments TweetGrowing up in Atlantic Canada, a Sunday evening wasn’t complete without a bowl (or several) of warm apple crisp. The vanilla ice cream (and my heart) would melt on contact, in full surrender. It was a final hug of the weekend, providing the courage to start another week of school. After an afternoon skating in the backyard till our toes were numb, or sliding from our yard into our neighbour’s on our man-made mountain (a happy by-product of driveway-shoveling… with New Brunswick-style snow storms, an impressive sliding mountain really doesn’t take long), there was nothing like warm, gooey apples under buttery oats to take the chill out of our cold, rosy cheeks.
That being said, a quarter-century of Sundays and my eye started wandering away from my apple crisp hugs, and I landed in the arms of another, bolder and more exciting crisp… with sweet cherries… and almonds.
Cherry crisp is like the best of cherry pie meeting the best of apple crisp. The cherries release lots of juice, making a thick, rich, delicious filling. The addition of sliced almonds to the topping is perfection. The toasty, nutty crunch is nothing short of divine with the gorgeous, soft cherries.
So go run around outside (or if you live somewhere more temperate than the North East, go stick your head in the freezer), give your cheeks a good chill, so you can experience the full pleasure of warming them back up again with warm cherry crisp and melting ice cream.
Cherry Crisp
- 6 c pitted cherries (I use frozen)
- 1 T cornstarch
- 2 T sugar
- 1/2 c flour
- 1/2 c oats
- 1/3 c sliced almonds
- 1 c brown sugar
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/3 c butter
Preheat oven to 375 degrees F.
Toss the cherries with cornstarch and sugar in a baking dish (you can use any size, a smaller one will give you a thicker topping – I use 9 x 13 inch).
Mix remaining dry ingredients in a small bowl, and add butter using your fingers to make coarse crumbs (I like to press some of the topping into larger clumps).
Bake for 45 – 55 minutes, until crumble is golden brown, and filling is thick and bubbling over the topping.
Comments on Warm Cherry Crisp
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maggie (p&c)
06/02/09
What a great idea! I have a bunch of frozen berries/cherries in the freezer and never thought of making them into a crisp. Do you thaw and drain first, or throw in the oven still frozen?
foodess
06/02/09
Just throw ‘em in frozen! If you drain them you’d lose that yummy juice.
Cj
08/02/09
Just made this with frozen cherries & it turned out great. I wouldn’t recc using a 9×13 dish (the topping doesn’t stretch) I’d use a smaller deeper dish for results like the pix above. But it taste wonderful
nicola
09/02/09
i haven’t made this yet (and believe me i will), but i was lucky enough to be jenn’s guinea pig and it. is. DELICIOUS. period.
foodess
09/02/09
Glad you tried & liked, CJ!
Hahah, I’m glad you don’t mind being my guinea pig Nicola. ♥
beeker
01/04/09
I made this last night for dessert. I had to double the topping because it was a little too soupy for my taste. It has a wonderful flavor and it passed the hubby test!
Spring Fever | Beeker's Words
01/04/09
[...] made Cherry Crisp from a recipe I found on Foodess.com. I recommend doubling the crust and adding a bit more cinnamon. It was an amazing ending to dinner [...]
gaile
26/11/09
I made this for thanksgoving dessert and it was fantastic! Thank you!
erika
14/04/10
Can you use canned cherries instead of frozen? It looks yummy and I am tempted to try this recipe. I love your dish as well :)
Karen
31/05/10
Oh my God!!!! I just made this with freshly picked cherries from Brentwood, CA and I cannot believe how delicious this is! My husband and I think this just may be the BEST crisp recipe ever and will try it with other fruit this summer. I am so glad I found your website and chose the recipe.
I made this in my new deep dish pie dish and it came out awesome!!!
Thank you thank, you!!!!!
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