Cherry Crisp

Sorry for the disappearance everyone! For this past week I was flipping around at gymnastics camp in Crossville, Tennessee. After I got back from that stifling weather in Tennessee, I wasn’t the happiest camper once the northeast was 103 degrees. So what other sensible thing to do than bake?

As you all are aware, summer is the absolute BEST time for fruit. It’s juicy, ripe, and just waiting to be made into some delectable summer treat. When my mom came back with a bag of ruby red cherries, I knew what to do.

This is not a recipe for those who are afraid of getting dirty, because as I found out AFTER pitting the bag all by hand, cherries stain! So I would advise either wearing gloves, or if you plan on doing more with these tasty little cherries, you could invest in a cherry pitter.

Cherry Crisp: Adapted from Brown Eyed Baker

Ingredients

For the Crisp Topping

  • 6 tablespoons all purpose flour
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cinnamon
  • 5 tablespoons cold unsalted butter, cut into 1/2 inch squares
  • 3/4 cup pecans, choppped

For the Cherry Filling

  • 1 (2 pound) bag of cherries, pitted (about 6 cups)
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon Creme de Cassis

Directions

  1. Preheat the oven to 375 degrees and spray an oval baking pan
  2. In a large bowl, mix together the pitted cherries, sugar, cornstarch, and Creme de Cassis. Set aside for 5-10 minutes, or until mixture becomes thicker.
  3. In a separate bowl, mix the flour, sugars, and cinnamon together until combined. Add in the butter until completely coated. Once coated, break apart the butter pieces with your fingers until the mixture is crumbly, like wet sand. Add the pecans, combine, and set aside.
  4. Put the cherries in the baking dish and spread around evenly. Sprinkle on the topping.
  5. Bake in the oven for 40 minutes, and then raise the temperature to 400 degrees for the last 5. Once the top is a nice golden brown and the cherries are bubbling out the sides, it’s done!

Scoop out with hungry eyes and eat with vanilla ice cream 🙂

*Note* If you would like, you can replace the Creme de Cassis with vanilla extract.

It’s nice to be home. And baking. 🙂

-Rayna 🙂

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