Nothing says summer like a fruit crisp. This crisp is made with cherries, which is a perfect 4th of July dessert, but you can substitute any fruit or fruits. I’m not a fan of kitchen gadgets, but a cherry pitter is a must for this recipe. Make it ahead of time and just warm it up and serve with a scoop of vanilla ice cream.
Ingredients:
- 4 Tbs unsalted butter, melted, plus more for baking dish
- 6 cups pitted cherries
- 1/4 cup brown sugar
- 1/4 cup sugar
- 2 Tbs dark rum or Bourbon
- 2 tsp vanilla
- 1/2 tsp cinnamon
- pinch of salt
- 1/4 cup plus 2 Tbs flour
- 2/3 cup rolled oats
- 1/3 sliced almonds
- 1/4 cup brown sugar
- 1 tsp cinnamon
Preheat oven to 350 and butter a 9 inch baking dish. Toss cherries with 1/4 cup brown sugar and 1/4 sugar, the rum/bourbon, vanilla, cinnamon, salt, and 2 Tbs of flour. Transfer to baking dish.
For the topping, whisk together 1/4 cup flour, the oats, almonds, brown sugar and cinnamon. Stir in melted butter until combined. Sprinkle mixture over cherries. Bake 45-50 minutes until cherry filling is bubbling and topping is golden brown. Serve with vanilla ice cream or whipped cream.