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
- Preheat oven to 350 degrees and lightly grease a 9x13 baking dish.
- In a large bowl, combine the sugar and 3 tablespoons flour. Add the cherries, tossing gently to coat. Add to baking dish.
- 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.
- 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.