Homemade Cherry Crisp
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.
Servings: 8 people
Calories: 364kcal
Ingredients
For the filling
- 5 cups fresh cherries pitted and halved (see notes)
- ½ cup granulated sugar
- 2 tbs cornstarch
- 3 tbs bourbon optional but recommended
- ½ teaspoon vanilla extract
- ½ lemon juiced
For the topping
- 1 cup all-purpose flour
- ½ cup rolled oats
- ½ cup sliced almonds
- ½ cup unsalted butter melted and cooled slightly
- ¼ cup brown sugar packed
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees F.
To make the filling
- 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.
To make the topping
- 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.
Notes
Notes:
- 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
Nutrition
Serving: 1 | Calories: 364kcal | Carbohydrates: 52g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 31mg | Sodium: 150mg | Fiber: 4g | Sugar: 30g