Description
This Sour Cherry Crisp is a delightful dessert featuring tart pitted sour cherries baked under a golden, crumbly oat and walnut topping. Sweetened with brown sugar and subtly spiced with cinnamon, this crisp offers a perfect balance of flavors and textures, making it an ideal seasonal treat served warm, especially when paired with whipped cream or vanilla ice cream.
Ingredients
Scale
Fruit Filling
- 1 pound pitted sour cherries
- 5 tablespoons packed brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup water
Crumble Topping
- 2/3 cup old fashioned rolled oats
- 3 tablespoons butter, diced into small pieces
- 1/3 cup chopped walnuts
Instructions
- Preheat the oven: Preheat your oven to 375 degrees Fahrenheit to ensure it’s at the right temperature for baking the crisp evenly.
- Mix the fruit filling: In a mixing bowl, combine the pitted sour cherries, packed brown sugar, all-purpose flour, and ground cinnamon. Stir well to evenly coat the cherries. Next, add the water and stir again to integrate all ingredients thoroughly.
- Prepare the baking dish: Transfer the cherry mixture into an 8×8 inch (2-quart) baking or pie dish, spreading it out evenly to form the base of your crisp.
- Make the crumble topping: In a separate bowl, combine the rolled oats, diced butter, and chopped walnuts. Using a pastry cutter or your fingers, blend the ingredients together until the mixture forms a crumbly texture.
- Assemble the crisp: Evenly sprinkle the crumbly oat and walnut topping over the cherry filling, covering it completely.
- Bake the dessert: Place the dish in the preheated oven and bake for 40 to 50 minutes, or until the topping turns golden brown and you see the cherry filling bubbling at the edges.
- Cool slightly: Remove the crisp from the oven and let it cool for about 5 minutes to set mildly and make it easier to serve.
- Serve: Enjoy the sour cherry crisp warm, optionally topped with whipped cream or a scoop of vanilla ice cream for added indulgence.
Notes
- For a nuttier flavor, you can substitute walnuts with pecans or almonds.
- If fresh sour cherries are unavailable, frozen pitted sour cherries can be used; just make sure to thaw and drain excess liquid before using.
- You may adjust the sweetness by adding more or less brown sugar depending on your preference and the tartness of your cherries.
- To make the topping dairy-free, replace butter with coconut oil or a vegan butter substitute.
- Make sure to use old fashioned rolled oats for the best texture in the topping; instant oats may become mushy when baked.
