Sweet Cherry Crisp

Summer is in full swing and the sweet cherries are ripe.  This year, my kids and I picked some cherries from a neighbor.  With lots of cherries to eat, I decided to get adventurous and try some new recipes.

This cherry crisp is delicious.  Since these are sweet cherries, I didn’t want to add sugar to the cherries.   I was excited to find this Cherry Crumble recipe from Cooking With A Wallflower–it looks divine, and there is no sugar added to the cherries, just sugar in the crumble on top.  Knowing that I could leave out some of the sugar, I headed to the kitchen to make my own.

I’m an oatmeal kind of girl, so I wanted oats in my crisp topping.  And if we are eating cherries, adding sliced almonds just seems to make sense.  (Actually, the almonds are so amazing, they just found a permanent spot on my apple crisp recipe.)

Since, my fan club includes 2 teenage children, I went ahead and made a large recipe in a casserole pan–and yes, the crisp disappeared in one sitting.

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Sweet Cherry Crisp

(Serves 6-8)

 

6 cups (915 g) sweet cherries, washed and pitted

1/2 cup (108 g) Smart Balance butter substitute

3/4 cup (155 g) brown sugar

1 cup (100 g) old-fashioned rolled oats

1 cup (146 g) flour

1/2 tsp salt

1/4 cup (25 g) sliced almonds

 

Preheat oven to 375°F.

Pour cherries into 9 x 13 casserole dish.  Mix Smart Balance, brown sugar, oats, flour, and salt until well mixed.  Add almonds and mix.  Spread evenly on top of the cherries.

Bake 25-30 minutes, or until cherries are bubbling, and crisp topping is browned.

Serve warm or cold.  Enjoy!