Friday, January 6, 2012

Cherry Crisp

My sister-in-law wanted a cherry crisp with Christmas dinner. She didn't have a recipe and was looking for some help.

I had my Barefoot Contessa cookbook with me so we used the recipe for Peach and Raspberry Crisp. We switched out the fruit and made it with fresh cherries instead.

Unfortunately, I wasn't that happy with how it came out. The fruit part was way too sweet and sugary. I could tell it had potential because the topping was good. So I made it again last week with less sugar to see if I could improve it.

Mission accomplished.

I cut the recipe in half, too. Now it serves four to six instead of 10.

Use small ramekins instead of a baking dish. It's a fun way to serve it. Especially if you're like my family and want to eat dessert while watching a movie.

Now it's a keeper.

Cherry Crisp 
(inspired by Barefoot Contessa)

Serves 4 to 6 

1 bag of cherries, pitted
Zest of an orange
1/2 cup granulated sugar + 2 t.
1/4 cup light brown sugar, packed +2 t.
3/4 cup all-purpose flour + 1t.
1/8 teaspoon salt
1/2 cup quick cooking oats
1 stick unsalted butter, cold, diced

Preheat the oven to 350º

1. Butter 4 large ramekins or 6 small ramekins.
2. In a small bowl toss the cherries with 1 T brown sugar, 1 T granulated sugar and 1 teaspoon flour. Allow to sit for 5 minutes. Divide cherries into ramekins.
3. Combine 3/4 cup flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, salt, oatmeal and butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the mixture is crumbly and pea sized.
4. Sprinkle evenly on cherries.
5. Place ramekins on a baking sheet and bake for one hour until the top is brown and the juices are bubbly.
6. Serve immediately, or store in the refrigerator and reheat in a 350º oven 20 to 30 minutes until warm.

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