Bing cherries make a Sweet Cherry Crisp dessert
Cherry Crisp Dessert
Remember the children’s song, “Can she bake a cherry pie, Billy Boy, Billy Boy?” Cherry Crisp takes the fuss out of making the pie dough for a quick and easy dessert. Frozen or fresh bing cherries makes a sweeter pie than the summer pie cherries.
Cherries provide some Vitamin C which is lessen when cooked. Try adding fresh cherries in a recipe for salsa to be served on meats and poultry. Instead of wine use cherry juice. Dried cherries can be used in place or raisins or cranberries.
Sweet Cherry Crisp
Ingredients
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon fresh grated nutmeg
- 1/4 teaspoon ground pepper
- 1/2 teaspoon sea salt
- 2 teaspoons grated lemon zest
- 24 ounces of thawed pitted bing or sweet cherries
- 1 tablespoon lemon juice
- 3/4 cups old-fashioned rolled oats
- 1/3 cup flour
- 1/3 cup light brown sugar firmly packed
- 3 tablespoons cold unsalted butter cut up
Instructions
- Preheat oven to 400 F.
- Use a 9-inch square baking dish or 9-inch deep pie plate.
- In a large bowl, whisk together sugar, cornstarch, cinnamon, nutmeg, pepper, 1/4 teaspoon salt and lemon zest.
- Add cherries and lemon juice, stir to just coat.
- Pour into the baking dish.
- In a medium bowl, mix together 1/4 teaspoon salt, oats, flour and brown sugar.
- Using a pastry blender or two knives, cut the butter into the mixture until it resembles coarse crumbs.
- Sprinkle the crumbs over the fruit.
- Bake 25 minutes or until fruit is bubbling hot and the topping is browned and crisp.
Notes
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