Don't cherries scream summer to you? They certainly do for me!! Cherries have to be one of my most favorite fruits and I can't wait to share this cherry crisp recipe with you! When my husband and I lived in the Seattle area during his Navy days, one thing I loved so much about summer was the road side cherry stands. Any time I saw one, I would stop and buy cherries. I just couldn't help myself. And Rainier cherries?! Don't even get me started. I wish I could have one of those trees in my back yard.
My parents have a cabin in Pinetop, AZ and every summer we make a point of it to get up there for a visit. The cooler temps are a welcome respite from the harsh Valley heat. The kids can roam free in the neighborhood and I can dive into a book on the porch and enjoy the afternoon thunderstorms. It is really my home away from home and I love it there. And guess what? She has a cherry tree!!!
This year, my daughter and I picked the cherry tree clean. They were bright red and so ready to be put right into a pie! Or a tart. Or a galette. Or a cherry CRISP recipe! The picking didn't take long. The pitting did. Yowza. However, using this handy dandy tool made the job a tad bit faster.
I think crisps are such a fun way to use a fruit in a dessert. Warm and yummy fruity goodness topped with a crunchy bit of heaven. If I weren't in such a hurry to enjoy this cherry crisp warm, I would have whipped up some whipped cream. That would have been a nice addition, as my oldest son remarked.
Cherry Crisp Recipe
- Topping
- 2/3 cup Einkorn Flour
- 1/4 cup coconut palm sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- Filling
- 3 Tablespoons coconut palm sugar
- 1 teaspoon arrowroot powder
- 2 1/2 cups fresh sour cherries (use any cherry you would like!)
- 1/4 cup water (if you have juice from your pitted cherries, use that instead!)
- 4 teaspoons lemon juice
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1. FOR THE TOPPING: Combine the flour, sugar, vanilla, cinnamon, and salt in a bowl. Stir in the melted butter until the mixture resembles wet sand. Preheat your oven's broiler.
- 2. FOR THE FILLING: Combine 1 tablespoon sugar and the arrowroot powder in a small bowl; set aside. Combine the cherries, water (or juice), lemon juice, vanilla, almond extract, salt, and remaining 2 tablespoons of sugar into a heated 10-inch cast iron skillet. Cook until the cherries start to release their juice and the mixture starts to simmer - about 5 minutes. Continue to cook for another 2 minutes.
- 3. Stir in the arrowroot/sugar mixture and cook until the sauce is thickened, about a minute. Remove the skillet from the heat and sprinkle the topping evenly over the cherries. Place the skillet in your preheated broiler and allow the topping to crisp up and brown nicely - about a minute or so.
- 4. Remove from the broiler and allow to cool for 15 minutes. Serve warm.
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One Comment on “Cherry Crisp”
If I can’t get fresh cherries, can I use canned cherries and if so how much?