Cherry Crisp

Hi Everyone,

Last weekend my Husband and I went cherry picking. It seems a little early this year.  Living in Buffalo, cherries didn’t go into season until the 4th of July.  We picked 10 pounds of cherries.  Sheesh… I went a little greedy and now I have to figure out what to do with all of these cherries.  Well my first idea was Cherry Crisp.  Yum!  I love Crisps!  They are one of my favorite desserts to make with fruit.

The Cherry Crisp is sweet but too sweet.  The cherries are fresh and I added just a little bit of sugar to them.  If you have tart cherries you may need to add a pinch more sugar.  The topping is an amazing brown sugar, oat and butter topping.  I swear I could scrap the topping off and eat it with a spoon. I was going to use Old Fashion Oats, but I decided to use Coaches Oats instead.  I am very happy I did because it added such a nice crunch to my topping.

The cherries turned out nice and juicy.  Lots of juice at the bottom of my baking dish.  It’s perfect for drizzling over ice cream.  I have to admit this is probably my favorite crisp.  It tastes like summer and is so filling too.  If you use fresh cherries in this recipe, I recommend getting a Cherry Pitter.  It makes life so much easier.  I used OXO Brand Cherry Pitter (see photo above for what a cherry pitter looks like) that I bought at Target for just under $10.00.  I kid you not I spent about a half hour pitting the cherries.  I used 12 cups in this recipe.  Now you could cut this recipe in half by using an 8 x 8 baking dish, but I went big!  I used a 9 x 13 baking dish.  I wanted a lot of crisp.  It’s perfect for feeding a crowd or me!

When I started to make the topping I originally used almond meal in place of flour, but it smelled kind of funny and I didn’t trust it.  So I tossed my topping out and started over. I hate when that happens.  One thing I realized that I need is a pastry blender.  I used my hands to break the cold butter into the mixture.  You know you are out of shape when my arms were tired.  lol

I baked my Cherry Crisp in a Glass OXO Bakeware and SNAP Glass Food Storage 13 x 9 Baking Dish.  I love this dish because it comes with a lid.  It goes from oven to refrigerator without going into a thermal shock. It can with stand up to a 250 degree Fahrenheit of temperature change. But I love it because of the lids.  It’s so much better than using foil or plastic wrap that can get so messy to use.  The cover makes it for easy storing.  I also don’t have to worry about food smells getting into my food that I store.  The lids easily snap, stackable and nestable, Microwave safe (just undo the tabs first!) and leak-proof seal.  So perfect for me and my family.

I wanted to share with you my new find.  OXO 14 Piece Glass Bake, Serve & Store Set.  You may have noticed on a past few recipes I have been prepping my meals and storing them in my OXO Piece Glass Bake, Serve & Store Set.  I’m telling you it is one of my best items for the kitchen. I actually keep them stored on my counter because I use them so much.

The set contains the following:

• Glass 3 Qt Baking Dish with Lid
• Glass 2 Qt Baking Dish with Lid
• Glass Loaf Pan, Glass Pie Plate
• 1 Cup Round SNAP Container
• 2 Cup Round SNAP Container
• 4 Cup Round SNAP Container

To get more information you can go to 14 Piece Glass Bake, Serve & Store Set

Here are a few other recipes that I used my food storage for.

Tomato and Zucchini Penne Pasta (This pasta salad is amazing cold and lasts about a week)

Basic Marinara Sauce (My Husband loved how he could take his pasta and add the sauce and topped with cheese.  He sent me a picture and said it looks like lasagna with the cheese.)

I hope you enjoyed today’s recipe as much as I love eating it!  🙂

Have a great day!

Toodles,

Jennifer

This post is sponsored by OXO.  I received free product in exchange for a post.  All opinions are my own.  I will be honest, I love this set!!