My friends at Food Network enjoy this cherry crisp recipe just as much as I do. Let’s see what they have to say about it, shall we? Here we go:
Delicious and so easy and quick to make! I use half frozen and half fresh since they are in season, and the recipe exactly as is, and it came out so good that I’m making 2x in one week. The first batch got the thumbs up so now I’m taking it to a dinner party tonight. And I will be investing in a cherry pitter so I can continue to make it without purple fingers from the fresh cherries!
I adore eating this cherry crisp with vanilla ice cream. Breyers makes a lovely vanilla bean version that pairs ever so well with this dessert. What do you enjoy topping your cherry crisp with? Let me know in the comments 🙂
Ingredients
Instructions
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch baking pan.
In a large bowl, combine the sugar and 3 tablespoons flour. Add the cherries, tossing gently to coat. Spoon the mixture into the prepared pan.
In a medium bowl, combine the oats, brown sugar, and remaining 1/4 cup flour. Using a pastry blender, cut in the butter until the mixture is crumbly. Stir in the almonds. Sprinkle evenly over the cherry mixture. Bake until hot and bubbly and the topping is golden brown, about 30 minutes. Let stand for 15 minutes before serving.
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Quick Tip: Serve with whipped cream or vanilla ice cream.
Thank you to Food Network for this recipe.
Loved your recipes. Looking forward to seeing more.