And this may be the absolute best way possible to use those delightful tart cherries at the market!  Officially dubbed MY favorite dessert at our house (well, that and Classic Eclair Dessert, and Chocolate Cherry Cheesecake, and probably Homemade Vanilla Pudding), these beauties are easy to whip up and aren’t they positively gorgeous?  Simple to customize and make for a crowd in a large dish, or make in individual ramekins like I did for the sake of simplicity.  Cut the recipe in half for three portions (which means you’ll have one to hide in the fridge for yourself for the next day after a romantic dinner for two).

Warm, tart cherries nestled like a pie under a blanket of crisp topping of oats and brown sugar.  There’s just nothing quite like the goodness of cherry pie without all of the fuss.

You’re welcome.

Please keep in mind that you can adjust the serving amounts in this recipe to accommodate the numbers you need.  I make 6 ramekins (plus a small one for my sweet grand baby), but by putting more in each ramekin, you could make this into 4 large portions or stretch it in smaller containers and serve a couple more.

To begin, preheat your oven to 350 degrees.

Wash and pit 32 oz. (6 cups tart cherries).  If using frozen, run them under warm water until thawed.  Put them in a large bowl and add the following ingredients:

2 T. flour,

3/4 c. sugar,

and 1/2 c. water.

Stir to combine.  Divide equally into 6 buttered 12 oz. ramekins, or a buttered 9×13″ baking dish.

Prepare crisp topping by using a mixer or pastry cutter to cut together the following ingredients:

1 c. cold butter,

1 c. brown sugar,

1 c. oats,

and 1 c. flour

just until it comes together and you see pea-sized chunks of butter.

Distribute the crisp topping evenly over each portion.  There will be a lot of topping.

I promise, no one will mind.

If using ramekins, place them on a baking sheet and place in the preheated oven for 45 minutes or up to an hour watching for a golden brown, beautiful topping.  Same time and temp for a full crisp in a 9×13″ baking dish.  Remove and cool to desired temperature (don’t want to melt that scoop of ice cream too quickly).

Serve warm with whipped cream or vanilla ice cream.

Tart Cherry Crisp

 

Print

Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

Warm, tart cherries nestled like a pie under a blanket of crisp topping of oats and brown sugar.

Alison: That Which Nourishes

Serves: 6 servings

Grocery List

• 32 oz. tart cherries (6 cups)
• 2 T. flour
• ¾ c. sugar
• ½ c. water
• 1 c. cold butter
• 1 c. brown sugar
• 1 c. oats
• 1 c. flour

Here's how...

1. To begin, preheat your oven to 350 degrees.
2. Wash and pit 2 lbs. (4 cups tart cherries). If using frozen, run them under warm water until thawed. Put them in a large bowl and add the flour, sugar and water.
3. Stir to combine.
4. Divide equally into 6 buttered 12 oz. ramekins, or a buttered 9x13" baking dish.
5. Prepare crisp topping by using a mixer or pastry cutter to cut together the cold butter, brown sugar, oats, and flour just until it comes together and you see pea-sized chunks of butter.
6. Distribute the crisp topping evenly over each portion.
7. If using ramekins, place them on a baking sheet and place in the preheated oven for 45 minutes or up to an hour until topping is golden brown. Remove and cool to desired temperature.
8. Serve warm with whipped cream or vanilla ice cream.

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