Cherry Crisp
Posted by Emily on 30 Jul 2008 at 05:46 pm | Tagged as: dessert
I wanted to try a fruit crisp that did not use as much sugar and butter and cornstarch as many recipes I have found call for. This was an experiment, but I think it turned out well. The cherries are naturally sweet on their own and the oil and honey and oats along with some almonds make a nice crispy crust. The hardest part of making this was pitting the pound of cherries, but it was well worth it!
What to do:
-Pit and halve a pound of fresh cherries
-combine in a bowl: 3/4 cup rolled oats, 1 tbsp flour, 2 tbsp honey, 2 tbsp vegetable oil, salt, 1/2 cup chopped almonds, cinnemon, and nutmeg
-place pitted cherries in the bottom of a deep pie dish, spoon the oat mixture over the top and bake for about 40 minutes. Cool and serve with vanilla ice cream.
In one of our recent moves we ditched our plastic combination cherry pitter-garlic press since we’d somehow acquired a metal garlic press — and oh do I miss it come cherry season — slicing cherries up w/ a knife is way too much work.
My mom used to make a great blueberry (or blackberry, if we had them) cobbler with grated lemon peel. I think it was pretty sugary, though.