TART CHERRY CRISP

TART CHERRY CRISP image

Number Of Ingredients 12

6 cups tart cherries
1 cup white sugar
1 teaspoon ground cinnamon, divided
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Juice of 1/2 a lemon
3 1/2 tablespoons tapioca, tapioca flour or corn starch
2 sticks cold butter, cut into small pieces
1 1/2 cups brown sugar
2 cups oats
1 1/2-2 cups flour
Kosher salt

Steps:

Preheat the oven to 375 degrees. Grab a square Pyrex or round deep dish glass pie plate. Grab a bowl. Into the bowl add the cherries, white sugar, extracts, lemon juice, tapioca or whatever you are using for thickening, and 1/2 a teaspoon cinnamon. Stir very, very well, so all of the cherries get coated. Take your time. This step is key to perfectly thickened fruit filling. Pour into the glass baking dish. Rinse the bowl and wipe dry with a paper towel. Add the cut up butter, flour, oats, brown sugarm remaining cinnamon and a pinch of salt. Mix with your hands until crumbly. If you need more flour then add some. If you think this mix is too dry add a little bit more butter. No biggie. When the crumbles are clumping, spread over the top of the cherry mixture. Do not press down. Just let it be. This is what makes the crisp a crisp. Otherwise it will be a cobbler. Not what we are going for. Bake for 35-40 minutes until the middle is bubbling. You can use a thermometer to read the temperature in the middle of the pan. You should let it get to 180 degrees. The middle has to boil so the fruit thickens. When it is boiling and bubbling, take it out and let stand for a few minutes. Scoop some into a bowl, scoop up some ice cream and have at it!