Photo: Sweet Black Cherry Crisp Recipe
Ingredients
- 1/2 cup granulated sugar
- 1/4 cup, plus 3 tablespoons all-purpose flour
- 6 cups pitted frozen cherries, thawed
- 1 cup quick-cooking oats
- 1/2 cup firmly packed brown sugar
- 1/4 cup butter, softened
- 1/2 cup sliced almonds
Directions
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch baking pan.
In a large bowl, combine the sugar and 3 tablespoons flour. Add the cherries, tossing gently to coat. Spoon the mixture into the prepared pan.
In a medium bowl, combine the oats, brown sugar, and remaining 1/4 cup flour. Using a pastry blender, cut in the butter until the mixture is crumbly. Stir in the almonds. Sprinkle evenly over the cherry mixture. Bake until hot and bubbly and the topping is golden brown, about 30 minutes. Let stand for 15 minutes before serving.
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By sfindly_12038640
COSTA MESA, 43
on July 13, 2012
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Delicious and so easy and quick to make! I use half frozen and half fresh since they are in season, and the recipe exactly as is, and it came out so good that I'm making 2x in one week. The first batch got the thumbs up so now I'm taking it to a dinner party tonight. And I will be investing in a cherry pitter so I can continue to make it without purple fingers from the fresh cherries!
By BlairSollenberger
on June 11, 2012
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The topping was really good and I loved the cherries. Together they were too sweet. Perhaps using Splenda might work better. Like others, I added almond extract (love almond w cherry and I think using more oats would add more topping and reduce the sweetness. I love your style, Ms Paula. Your recipes always deliver great flavors and highlight the ingredients.
By sankbrown_11787733
Kinsley, KS
on March 21, 2012
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This was a GREAT recipe, delicious, healthy, and easy to prepare. I,too, used Splenda products instead of sugar, a smaller pan, and a half teaspoon of almond extract in the cherry mixture. This is best eaten the same day as the topping does lose its crispness after a day but then it is easy to eat the whole thing in one day. I just kept going back for another spoonful each time I passed thru the kitchen but luckily there was enough for guests that evening. This is definitely a go to recipe from now on.
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