There is something so romantic about dessert after dinner. We don’t eat dessert every night or even every week for that matter, but when we do, I enjoy that little bit of time after dinner sitting at the kitchen table just the two of us talking. In the weeks leading up to the baby’s arrival, I am appreciating these special treats more than ever.
As you know, I believe in simple fresh foods that are fun to make. This fits right into that category. Traditionally, cherry crisp is just cherry pie filling with a crumbly “crust” instead of pie crust. Our recipe uses our home canned cherries which are nothing more than dark red cherries in a very simple syrup.
I prefer this because it is much lighter, but still extremely decadent. But of course, store-bought cherry pie filling can totally be used too. I hope you make the most of cherry season, while it lasts, and make this yummy dessert!
Classic Cherry Crisp
Serves: 6 – Prep time: 15 min. – Cook time: 30 min.
2 16 oz cans of pitted cherries (or cherry pie filling)
1 cup of all purpose flour
¾ cup rolled oats
2/3 cup of packed brown sugar
1/2 teaspooon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 stick of unsalted butter (melted)
1/2 cup chopped pecans
Preheat oven to 350 degrees F.
Pour drained cherries in a 9 inch square pan (if you are using cherry pie filling, do not drain.) In a separate bowl combine flour, oats, brown sugar, allspice, cinnamon, nutmeg and melted butter. Mixture should be crumbly. Pour oat and flour mixture over cherries and spread evenly. Sprinkle with pecans. Bake for 30 minutes, until top is lightly browned. Let cool for 15 minutes. Serve warm or at room temperature.
Serving suggestions: This dessert goes well with vanilla or pistachio ice cream. Or topped with whipped cream.
Love, Grey & Brianna
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