All these years I’ve had a cherry tree and never really picked much off of it. I mean, it’s just been there and I don’t have to maintain much of it. Chop back some branches but really that is it. And watering it, forget about it. We live in the Pacific North West. No need to go out and water it. Typically I just let my family and friends pick it as they want to. But today, I grabbed the ladder and went to town on it.
Not sure about anyone else out there but as a kid my mom would have us pick trees and farms all the time. Summer jobs were picking raspberries, canning season picking little cucumbers for pickles, pears off friends trees, blueberries for jams n jellies. If it grew we picked it. And mom would typically freeze or can it.
But really my favorite dessert of all time is a crisp. So easy to make, the soft fruit and the crunchy topping just makes it irresistible to me. Mostly I make apple crisp but having this cherry tree inspired me to go and try something new. And spending a morning of going to the local quilt show I felt the fire to be domestic.
So cherry crisp it is. I took the crisp recipe I had and finagled it a bit to accommodate cherries instead of apples.
- 1 Cup All Purpose Flour
- 1 Cup Light Brown Sugar
- 1 Cup of Quick Oats
- 1/2 cup Butter, melted
- 4 Cups of Pie Cherries, pitted
- 4 Tbsp Granulated Sugar
- 1 Tbsp Cinnamon
Preheat oven to 350 degrees. Take a 9″ x 13″ baking pan and lightly grease it.
Mix the cherries and the granulated sugar and pour into the backing pan. This was a best guess for me. I figured 1 Tbsp to 1 cup of cherries should be a good ratio to fight the tart. If you think it is still too tart feel free to add more sugar. I felt this was fine.
Mix the melted butter, flour, brown sugar, cinammon & quick oats until it is a crumbly mix. Pour on top of the cherry/sugar mix. Bake for 30 minutes. Let the crisp rest for 15 or so minutes prior to cutting into. Serve with whipped cream or ice cream for maximum enjoyment!
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