As I mentioned in a post at the beginning I joined a CSA fruit this summer and it is a mazing. Every week, I get to pick 2 large boxes of farm fresh fruit has taken that day from a neighboring farm. I like that it's a surprise that I go and I really like to find ways to be creative with my ingredient of the week. Last week, I got the most beautiful dark sweet cherries that were so soft and juicy- just waiting to be baked with. We like to eat some fresh fruit, but I take my challenge fruits from cooking! I hope you do not mind not keep up with me since I receive seasonal fruit until November ...
This Cherry Vanilla Crisp was just SO good. It is extremely simple to do and is really the epitome of my very favorite summer dessert: fruit baked in a pie / crisp / cobbler with ice cream vanilla on top. I love so many different versions of these types of desserts but this was one of my favorites. Crispy topping was very sweet and "crispy" and adding vanilla was perfect. I just love the juicy cherries with almost crunchy topping and melting ice cream. Now here's the question. How will I use sour cherries that came in the box today? ideas ??
- 4 cups fresh pitted cherries
- ¼-1/2 cup granulated sugar *
- 2 tablespoons cornstarch
- 1 tablespoon vanilla paste or extract
- 1 stick plus 1 tablespoon melted butter (9 tablespoons)
- ¾ cup sugar brown
- ¾ old rolled whole oats cup (not quick cooking or instant)
- ¾ cup all-purpose flour
- pinch of cinnamon
- pinch salt
- Preheat oven to 350F.
- In a baking dish or 9-inch 8x8 flat pie, gently mix together the cherries, sugar, cornstarch and vanilla.
- In a small bowl, combine brown sugar, oats, flour, cinnamon, a pinch of salt and melted butter. Stir with a fork until evenly moistened and crumbly. Sprinkle over the cherries.
- Place the baking dish on a cookie sheet to avoid drips. Bake for 45-55 minutes, or until the fruit is bubbly and topping is crisp and golden.
- Serve warm with ice cream vanilla!