Description
The perfect transition to fall dessert!
Ingredients
Scale
Filling:
- 4½ cups pitted, halved cherries (680g)
- ¼ cup granulated white sugar (50g)
- 2 tablespoons light brown sugar (27g)
- 2 tablespoons all purpose flour (15g)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt
Topping:
- ½ cup rolled oats (50g)
- ½ cup sliced almonds (43g)
- 1/3 cup light brown sugar (71g)
- 1/3 cup all purpose flour (40g)
- ¼ cup unsalted butter, melted (57g)
- ¼ teaspoon kosher salt
For serving (optional):
- Vanilla bean ice cream
Instructions
- Grease a 9-inch pie dish or 8×8 baking dish. Preheat your oven to 350°F.
- In a large mixing bowl, combine 4 ½ cups pitted and halved cherries, ¼ cup granulated white sugar, 2 tablespoons light brown sugar, 2 tablespoons all purpose flour, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, and ¼ teaspoon kosher salt.
- Spread the mixture evenly in your baking dish.
- In a separate large mixing bowl combine ½ cup rolled oats, ½ cup sliced almonds, 1/3 cup light brown sugar, 1/3 cup all purpose flour, ¼ cup melted butter, and ¼ teaspoon kosher salt.
- Evenly sprinkle the crisp topping mixture over the filling.
- Bake for about 40-55 minutes, until the filling is bubbling and the crisp topping is golden.
Notes
It takes about 50 minutes using a ceramic pie dish, but watch closely around the 40 minute mark.
Ensure all pits are removed from your cherries!
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Sweet Tooth
- Method: Oven