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One of the best things about Midwestern summers is tart cherries. And one of the best things you can do with tart cherries is make a crisp. This is because 1) it’s super simple/almost impossible to mess up and 2) it’s perfectly balanced/not overly sweet. My recipe for a cherry crisp is based off one I found years ago on Paula Deen. The great thing about a crisp recipe is that it can be modified a number of ways depending on the fruit you have on hand, what nuts compliment that fruit and what sort of flour and butter you prefer.


Tart Cherry Crisp

  • 1/3 cup unbleached cane sugar/coconut sugar
  • 1/4 cup, plus 3 tablespoons all purpose flour/whole wheat pastry flour
  • 6 cups pitted tart cherries
  • 1 cup rolled oats
  • 1/2 cup firmly packed brown sugar or sweeter of choice
  • 1/4 cup softened butter or coconut oil
  • 1/2 cup sliced almonds or nuts of choice
  1. Preheat oven to 350 degrees and lightly grease a 9x13 baking dish.
  2. In a large bowl, combine the sugar and 3 tablespoons flour. Add the cherries, tossing gently to coat. Add to baking dish.
  3. In a medium bowl, combine the oats, brown sugar, and remaining 1/4 cup flour. Using a pastry blender or your fingers, cut in the butter until the mixture is crumbly. Stir in the nuts, if using. Sprinkle evenly over the cherry mixture.
  4. Bake until hot and bubbly and the topping is golden brown, about 30 minutes. Allow to cool, about 15 minutes. Serve on its own or with vanilla ice cream.