Fresh Cherry Crisp

This is a fantastic recipe if you’ve found yourself buying too many fresh cherries from your local Big Y and you need something to do with them. Our perfect wine pairing is our exclusive Vineyard Selection – California Landscape The River Sweet Riesling.
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Follow this recipe as is for four individual servings, or, as I did, double the recipe and prepare in a 9″x13″, greased baking dish, or use cooking spray. Serve alongside a big scoop of vanilla ice cream.

And, if you’ve made too much, no worries. You can freeze this for another time.

Looking for a quick way to pit a cherry if you don’t have a cherry pitter? It’s simple. I used something as simple as a paper clip. How you ask? I stuck the paper clip into one side of the pit and pressed the paper clip in. Remove the paper clip then press it on the other side of the pit and scoop the paper clip to the first side you stuck. Move the clip around a bit until you know you have the pit and remove it. For this recipe, it’s optional to use the cherries whole or cut them smaller. While pitting the cherries, some may break up a bit, others won’t. Size is up to you.
Recipe From: mybakingaddiction.com

Ingredients:

1/2 cup quick cooking oats
1/2 cup plus 2 tablespoons all-purpose flour, divided
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/2 cup brown sugar, packed
1/4 cup butter, melted
2 cups pitted sour cherries
1/2 cup granulated sugar

Instructions:

Preheat oven to 350°F.

Spray four ramekins with non-stick cooking spray.

Combine oats, 1/2 cup all-purpose flour, baking powder and baking soda together in a medium bowl. Whisk together well to evenly combine.

Add brown sugar and melted butter to the flour mixture and mix well to form a clumpy dough. Set aside.

In another bowl combine pitted cherries, granulated sugar and 2 tablespoons all-purpose flour. Mix well so the cherries are coated with the flour and sugar. Divide them between the four sprayed ramekins.

Cover cherries with crisp topping, dividing it evenly between the four ramekins.
Bake for 30-35 minutes, until crisp topping is golden brown.

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