Cherry Crisp
Fresh cherry crisp with juicy berries & crunchy brown sugar oatmeal crumble topping. Make it during cherry season for the perfect summer dessert.
Servings: 15 people
Ingredients
Cherry Filling
- 32 oz cherries* , pitted and sliced in half
- 3/4 cup sugar
- 3 tablespoons lemon juice , freshly squeezed
- 1/4 cup cornstarch
- 1/2 teaspoons cinnamon
Oatmeal Crumble
- 1 cup all-purpose flour
- 1 cup quick-cooking oats**
- 1 cup brown sugar
- 1/2 cup unsalted butter , melted
Instructions
- Preheat the oven to 375F degrees
Cherry Filling
- Add the cherries, sugar, lemon juice, cornstarch and cinnamon to a very large stock pot. Toss with a spoon until the cherries are evenly covered.
- Heat the mixture over low heat stirring occasionally. The cherries will first start to release their juices, and then the mixture will start to thicken.
- After the juices have thickened (about 10-15 minutes), remove from the heat.
- Pour the mixture into a 9x13 inch glass or ceramic pan.
Crumble Topping
- In a medium bowl stir together the flour, oats, and sugar.
- Stir in the melted butter. The mixture should look like wet sand.
- Crumble the oatmeal topping over top of the cherries.
- Bake in the oven for 25-30 minutes, or until you see the top starting to brown and cherries bubbling through. If the top is getting too brown, tent a piece of aluminum foil over top and continue baking.
Notes
*If using frozen berries, they'll need to boil for 5-10 minutes longer.
**Large rolled oats or large flake oats work too. Do not use instant or steel-cut oats.
Recipe can be halved and made in an 8x8 or 9x9 inch ceramic or glass pan.
Store leftovers covered in the fridge.