Before you start baking pumpkin everything, honor the remaining days of Summer by baking and enjoying a Homemade Cherry Crisp. You will not be disappointed.
I’ve talked about it before (see my Strawberry Crisp post) but a crisp/crumble really is pie’s less fussy cousin. It still delivers the same sweet, juicy flavor that you get from a pie. But there’s no chilling and rolling of dough involved. Just mix up a crumbly topping, sprinkle it on your fruit, bake, and you’re done!
September is a weird month for me, food-wise. You’re just as likely to find me making a summer fruit-filled crisp or whipping up a hearty mushroom risotto or turkey pumpkin chili. <shrug emoji>
I’m doing my best to not rush into Autumn (even though I love it) and to savor the last bits of summer. Starting with this Cherry Crisp. While still warm (or reheated), top it with some vanilla ice cream. It’s the right thing to do.
The topping for this Cherry Crisp is based on the one from my Strawberry Crisp.
- 5 cups fresh cherries, pitted and halved (see notes)
- 1/2 cup granulated sugar
- 2 tbs cornstarch
- 3 tbs bourbon, optional but recommended
- 1/2 tsp vanilla extract
- 1/2 lemon, juiced
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup sliced almonds
- 1/2 cup unsalted butter, melted and cooled slightly
- 1/4 cup brown sugar, packed
- 1/2 tsp cinnamon
- 1/2 tsp kosher salt
Preheat the oven to 350 degrees F.
Add all of the filling ingredients to a large bowl. Toss to combine.
In an even layer, spread the filling into a 9-inch pie plate. Set aside.
In a medium-sized bowl, combine all ingredients for the topping. Mix until crumbly and everything is incorporated.
Sprinkle the topping over the cherries in an even layer.
Bake for 45 minutes, or until the topping is golden brown and the cherries and juices are bubbling around the edges.
- 2 lbs of cherries will yield approximately 5 cups after pitting
- I'd recommend investing (~$10) in a cherry pitter to make your job easier