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
- 12 cups, cherries, pitted (fresh or frozen)
- 2 tbsp. cornstarch
- ¼ cup granulated sugar
- 1 tsp. almond extract
- 1 cup Coaches Oats or Old Fashion Oats
- ½ cup flour
- ¾ cups brown sugar
- ¼ tsp. salt
- 8 tbsp. butter, cold, chopped into pieces
- Preheat oven to 350 degrees
- Grease a 9 x 13 baking dish with butter or cooking spray
- In a large bowl, add cherries, cornstarch, ¼ cup granulated sugar and almond extract. Mix until combined. Pour into prepared baking dish.
- In a medium bowl, add Coaches Oats, flour, brown sugar, salt and butter. With a pastry blender or your hands, mix until crumbly. Evenly sprinkle onto cherries.
- Place in the oven for 40 - 45 minutes until top is golden and cherries are bubbling. Let cool to room temperature and serve.
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!
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!!