Cherry Crisp
Description
Can’t believe I haven’t posted a cherry crisp yet and this recipe from Sally is perfect! I would also say it’s super easy, and it is, but pitting and cutting up cherries takes time – enjoy!
Ingredients
Topping
1/2 c. (100 g) dark brown sugar
6 T. (46 g) flour AND 1/2 t. cinnamon
6 T. (85 g) cold butter, cubed
2/3 c. (57 g) large flake oats
1/4 c. (20 g) sliced almonds
Filling
1/2 c. (100 g) sugar AND 3 T. (21 g) cornstarch AND a pinch of salt
5 c. (575 g) pitted and halved dark sweet cherries
1 t. vanilla AND 1/4 t. almond extract
2 T. (30 g) bourbon
Instructions
Preheat the oven to 350 and butter a casserole that’s the equivalent of a 9-inch square pan (or a little larger). For the topping, whisk together the brown sugar, flour and cinnamon, then use a pastry cutter to cut in the butter until the mix resembles coarse crumbs. Stir in the oats and almonds and then place in the fridge (if you’re making this way ahead), or the freezer (if you want to use it straight away).
For the filling, whisk together the sugar, cornstarch and salt in a small bowl and then add this mix to a big bowl containing the cherries, vanilla, almond extract and bourbon and use a sturdy spatula to combine well. Scrape and pour the cherry goodness into your prepared casserole and then use your hands (easiest when it’s cold), to break up and evenly spread all of the topping over the cherries.
Bake for about 45 minutes until the juices are bubbling and the topping is a lovely golden brown. Allow the cherry crisp to rest for at least 10 minutes before serving up (with vanilla ice cream!) – but this is also brilliant at room temperature.
