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.
Sweet Cherry Crisp
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!