Bing cherries make a Sweet 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
- 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
- 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.
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