Cherry Crisp with Fresh Cherries
Brace yourself for the sweetness of scratch-made Cherry Crisp with Fresh Cherries. Packed full of plump, juicy cherries and topped with a buttery oat crumble, this simple recipe impresses with its taste and texture.
Telling someone they smell like a goat is an insult of great proportions. Goats eat garbage, urinate all over themselves then step hoof-deep in their own excrement. It’s gross; I know this because my sister is a goat farmer. Her goats are free-range, but should be locked up for how badly they reek.
Basically, goats are good for nothing except inducing nausea in anyone downwind of them. To create a redeeming quality in her foul-smelling livestock, my sister started hand-squeezing goat teats. Possibly to improve her grip strength for choking me, but mostly to make soap with the utterly disgusting milk.
Sadly, she isn’t using the soap to wash the goats. Instead, she keeps shipping boxes of soap to me like I’m the one who stinks. Paranoid that she’s trying to hint around about my hygiene, I broke down and showered with a bar this morning.
Lathering with a by-product of lactating goats is strange–and borderline scrumptious. Free of toxins and flecked with dried cherries, the dairy-based bar is so akin to fruity milkshakes that I almost ate it. Implausibly happy to smell like a goat and hankering for cherries, I commemorated the moment by baking.
I cannot make a goaty bar of soap, but I can make a damn good crisp. In fact, it’s so good you need to brace yourself before your first bite. Packed full of plump, juicy cherries and topped with a buttery oat crumble, this simple crisp will impress guests (and goats) with its taste and texture.
Serve it in a bowl or a barnyard, just be sure to serve it warm with a melty scoop of ice cream.
Before sharing the recipe for Cherry Crisp with Fresh Cherries, here are a few tips and tricks to help you out:
Ingredient Tips and Tricks
This recipe was tested with fresh Bing cherries. Rainier cherries can be substituted or used in combination with Bing. If using frozen cherries, thaw and pat with a paper towel before using to remove excess moisture.
Choose bright red cherries that’re plump and shiny since soft spots and brown spots aren’t exactly appetizing.
Preparation Tips and Tricks
Cherry pitters make pitting cherries a breeze. If pitting cherries by hand, cut a circle around the outside with a sharp knife and pull the two halves apart then use a finger to scoop out the pit. Be forewarned that your hands, and pretty much everything else in a splatter zone around you, can and will be stained with cherry juice. Consequently, it’s probably not the best day to wear white.
This crisp tastes best served warm, just cool for 10 minutes after removing from oven in order to give the juices time to thicken.
Storage and Freezing Tips for Cherry Crisp with Fresh Cherries
Crisp can be stored in the refrigerator up to 5 days. Cool to room temperature and cover tightly with plastic wrap before refrigerating.
Crisp can be frozen up to 3 months after baking. Cover cooled crisp with plastic wrap then with aluminum foil before freezing. Thaw overnight in the refrigerator, remove plastic wrap and foil then warm in a 350 degree oven for 20 minutes or until hot.
I hope you enjoy this recipe for Cherry Crisp with Fresh Cherries. Please leave a comment and rating at the bottom of this blog when you try it for yourself. And while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.
Finally, if you’re looking for cherry dessert idea, you’ll love this recipe for Cherry Chip Cake with Cherry Frosting. Soft, fluffy and pretty-in-pink, this homemade sheet cake with cherry buttercream is better than any box mix on the market.
Cherry Crisp with Fresh Cherries
Ingredients
Cherry Filling
- 5 cups Bing cherries pitted and halved
- 1/2 cup granulated sugar
- 2 Tbsp cornstarch
- 1/2 tsp vanilla pure
Crisp Topping
- 3/4 cup old fashioned oats
- 1/2 cup dark brown sugar
- 1/3 cup all-purpose flour unbleached
- 1 tsp ground cinnamon
- 6 Tbsp unsalted butter cold cubed
Instructions
- Preheat oven to 375 degrees. Grease a 9-inch pie plate and set aside.
- Add all cherry filling ingredients in a large bowl. Stir gently to combine then transfer to prepared pie plate.
- Add all crisp ingredients to a medium bowl. Cut in butter with a fork until the mixture is crumbly and the butter is pea-sized. Sprinkle over cherry filling in an even layer.
- Bake for 30 minutes or until topping is golden brown and cherries are bubbly hot.
- Transfer pie plate to a wire rack and cool for 10 minutes to allow juices time to thicken. Serve warm.
- Cool leftovers to room temperature then cover and store in the refrigerator up to 5 days.