Try this Cherry Crisp recipe, or contribute your own.
- Carbohydrate 126.7312 g
- Cholesterol 485.9 mg
- Fat 195.0966 g
- Fiber 18.3480006504059 g
- Protein 32.3622 g
- Saturated Fat 118.16724 g
- Serving Size 1 1 recipe (473g)
- Sodium 1307.890000002 mg
- Sugar 108.383199349594 g
- Trans Fat 14.52688 g
- Calories 2347 calories
Step-by-step
- Mix the sugar, corn starch, water, and cherries in a pan on the stove over medium-high heat.
- Bring to a boil for about one minute, or until sauce is thickened. Remove from heat.
- In a separate bowl, mix the oats, brown sugar, melted butter, flour, and cinnamon.
- Pour the cherry mixture into an 8x8" baking dish.
- Sprinkle the oatmeal mixture over the top.
- Bake at 375 degrees for 25 minutes. Serve warm.
Fruit crumbles differ from traditional pies by omitting the bottom crust entirely, trading structural pastry for a loose layer of baked oats. This variation shifts the focus entirely onto the fruit filling and the contrasting crisp topping. Baking the components in an eight-inch square dish ensures an optimal ratio of bubbling fruit to oat streusel.
Fresh cherries release substantial moisture during the boiling phase, requiring accurate starch activation to achieve a stable sauce. Cooking the mixture over medium-high heat until it boils for exactly one minute activates the corn starch fully. Frozen cherries release significantly more liquid than fresh fruit as cell walls rupture during thawing. Drain excess liquid if using frozen fruit to prevent a watery consistency, or increase the corn starch ratio slightly to compensate.
Oats provide a distinct, nutty texture that flour-heavy pastries cannot replicate. Combining melted butter with rolled oats, brown sugar, flour, and cinnamon creates discrete clusters rather than a uniform crust. Distribute this oat mixture evenly over the thickened fruit without pressing it down. Loose packing traps air pockets, allowing the heat of a 375-degree oven to brown the oats uniformly across the surface.
Bake the assembly for 25 minutes until the edges bubble vigorously. Allowing the dish to rest briefly off the heat lets the fruit starch cool and set to a spoonable consistency. Pairing the warm dessert with cold vanilla bean ice cream introduces a thermal and textural contrast that cuts through the concentrated sweetness of the baked stone fruit.
