Recipe for out-of-this-world Cherry Crisp, or how I will never make a crisp without pecans again

Cherries were on sale last week, so I bought three pounds on Saturday night, only to realize I'd need to use them pronto or they'd go bad.

I hardly needed an excuse to bake something Sunday, so having the direction of using cherries was just an inspiration.

I asked around on Facebook and checked out Pinterest for recipes, which led me to the Brown Eyed Baker blog.I thought about adapting her recipe for Blackberry Pie Bars to Cherry Pie Bars, but I only had two stick of butter, rather than the three the recipe called for. Maybe that was for the best.

Instead, I searched her site for actual cherry recipes, and found her Cherry Crisp recipe.

I was surprised to see chopped pecans in the list of ingredients for the crisp half of the recipe, but let me tell you - they are awesome in this recipe. I hope to always add pecans from now on to my crisps and cobblers. I can only imagine it will make my Peach Blueberry Crisp better.

I altered Brown Eyed Baker's recipe slightly (using less fruit, because we ate some cherries while we pitted them, a little less sugar and a different liqueur, because we didn't have Amaretto), so I'm sharing it below, but give her full credit for the genius of this recipe.

Blog PhotoCherry Crisp

6 tablespoons flour
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
5 tablespoons cold butter, cut into 1/2-inch pieces
3/4 cup pecans, finely chopped

For cherries:
4 cups fresh cherries, pitted
1 tablespoon granulated sugar
1 tablespoon cornstarch
1 tablespoon limoncello (the only liqueur we had on hand - you could use Amaretto or even vanilla extract)

Preheat oven to 375 degrees. Mix flour, sugars, cinnamon and salt. Add butter and crumble with your hands until it looks like wet sand. And pecans and toss.

In a small baking dish (I used an 8-inch-by-8-inch dish), toss the cherries with the sugar, cornstarch and limoncello. Sprinkle the topping mixture evenly over the cherries.

Bake 40 minutes, then increase the oven temperature to 400 degrees and bake until topping is golden and fruit bubbles out the top. The original recipe indicated this would take about five minutes, which worked for me.

This was excellent both warm and cool. Enjoy.

The photo is mine - it was the only corner of the pan that hadn't yet been devoured.

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