Best Tart Cherry Crisp Recipes

TART CHERRY CRISP

Steps:

• Preheat oven to 375°. Place cherries in an ungreased 9-in. pie plate. Sprinkle with sugar. In a small bowl, combine the flour, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over cherries. , Bake, uncovered, until top is bubbly, 30-40 minutes. Serve warm.

TART CHERRY CRISP WITH OATY CRUMBLE TOPPING

Steps:

• 1. Preheat your oven to 425 degrees.
• 2. Pour the cans of cherries into a large strainer set over a large bowl. Reserve 1/2 cup plus 3 tablespoons of the water from the cherries, and discard the rest. Dump the cherries into the bowl and set aside.
• 3. In a small bowl, stir together the cornstarch with the 3 tablespoons of reserved cherry water, and set aside. In a small saucepan, stir together the 1/2 cup of cherry water with the 8 tablespoons of sugar, and set over medium heat until the sugar is dissolved and the mixture starts to boil. Stir the cornstarch/cherry water mixture and whisk into the boiling cherry water. Cook, whisking constantly until the mixture is thickened and bubbling, about one minute. Remove from the heat and stir in the almond extract. Pour over the cherries and stir well to combine.
• 4. Spread the cherries into an 8 x 8 inch baking dish. [If you like a little more crumble topping than fruit, halve the cherry mixture but use the same amount of crumble topping! This recipe is pretty heavy on the cherries]
• 5. Evenly scatter the crumble topping over the cherries in the baking dish, making sure to go all the way to the edges of the pan. Press down lightly on the topping to make sure it's in an even layer. Bake the cherry crisp in the preheated oven for 28-30 minutes, until the topping is golden brown and the filling is bubbling. Let cool slightly before serving, or chill entirely before serving.

TART CHERRY CRISP

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!