We hit the Newport farmer's market yesterday and scored big time with a 20 pound box of sweet cherries for an equally sweet sum. The motherlode it was until it took us the balance of the day to clean and pit the darn things but Big Guy and I had a lot of fun while we were doing it. We're such a great team in the kitchen - do I sound like I'm bragging again?
Anyway, there's a bunch of ruby orbs in the dehydrator right now, half of them were frozen on sheet pans then bagged waiting to go into pies, puddings, sauces, jams and more importantly, ice cream. The rest of them made up the sweet luscious filling for a ginormous cheery cherry crisp.
I confess I'd never made a fresh sweet cherry crisp before, but I think I faked it pretty well. My biggest concern was that the end result would be much too sweet so I limited the sugar in the filling and added a sprinkle of brandy to the fruit. A buttery oatmeal cinnamon flavored pecan studded sprinkle of yummy goodness on top and an hour in the oven and voila! Here you have it!
Delicious with a topping of ice cream, whipped cream or even a drizzle of custard or cream, it's even great for breakfast. I should know cause I just had some! (Well, it's got oatmeal in it, doesn't it?)
Sweet Cherry Crisp an original from JBug’s Kitchen Antics adapted from the Purity Cookbook
8 cups pitted sweet cherries
3 tablespoons granulated sugar
1 heaping tablespoon cornstarch
Dash of salt
2 tablespoons cognac
3/4 cup all-purpose flour
3/4 cup rolled oats
1/3 cup brown sugar
1/3 cup granulated sugar
1/2 teaspoon salt
1-1/2 teaspoons cinnamon
1/2 cup butter
1/2 cup chopped pecans or almonds
Preheat oven to 375. Spray a 10 inch gratin pan or 9 x 12 inch glass casserole dish with cooking spray. In a large bowl mix together sugar, cornstarch and salt. Add cherries and toss to coat. Pour into prepared dish and sprinkle evenly with cognac.
In a medium bowl combine flour, oats, sugars, salt and cinnamon. Cut in butter until mixture is crumbly. Add nuts and mix well. Pour over cherry mixture in pan. Place into pre-heated oven and bake for 50 to 60 minutes, until cherries are cooked and bubbling and topping is nicely browned. Serve warm or at room temperature. Refrigerate any leftovers. Serves 8 to 10.
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