Saturday, June 09, 2007

Cherry Crisp

Fresh cherries = good. Pitts = bad. It took me a good 40 minutes to de-pit these cherries by hand, but it was worth it. Really no-hassle once the pits are removed. Old fashioned crisp.. this 'oatmeal' topping is crumbly and crunchy, not cobbler. Add in more white sugar if you wish, I liked this dessert slightly on the tart side.



Serves 4
40 + 15 + 55 minutes (total 1 hr 50 minutes)
preheat 375 F
- 9 x 9 inch pan
-medium bowl
Easy


INGREDIENTS
Fruit:
2 c. cherries, pitted-- could use thawed and drained frozen cherries and cut 40 minutes off of the preparation time
½ c. white sugar
1 ½ tbsp. cornstarch
Crisp topping:
¾ c. brown rice flour
½ tsp. xanthan gum
¼ c. brown sugar
½ c. crushed Enjoy Life Very Berry granola cereal
Pinch of salt
1/3 c. butter, cut into batter

DIRECTIONS
Fruit:
1. Find yourself some pitted cherries. That means defrosting a bag of frozen, pitted cherries -OR- using fresh cherries and taking the pits out by hand. I used a paring knife and cut into each cherry, removing the pit.
2. Place the DRAINED, pitted cherries into the 9 x 9 inch pan, spreading evenly. Sprinkle fruit with 1/2 c. white sugar. Also sprinkle with cornstarch. Toss/stir to evenly coat the cherries. Make sure the fruit is evenly distributed in the pan; fruit layer should be at least 1 inch thick.
Crisp:
-Preheat oven to 375 F-
3. Pour brown rice flour into a medium bowl. Add in the xanthan gum and stir well. Add in the brown sugar. Mix again.
4. Place Very Berry granola cereal into a heavy duty sandwich baggie and smash with something hard (I use a nice hammer) until the granola resembles small oatmeal chunks. Add smashed granola bits into the medium bowl with the rice flour mixture.
5. Cut butter into flour/cereal mixture (make sure it's room temperature); cut small bits of butter at a time. The topping should look like coarse, crumbly, cornmeal when completed. Mix well.
6. Spoon crumbly butter topping over the fruit in the 9 x 9 inch pan. Distribute evenly. Place pan into the oven and bake for 55 minutes at 375 F. Crisp is done when fruit juices are dark red and bubbling and topping is crispy and browned. Enjoy hot with a scoop of vanilla ice cream.

2 comments:

Dee said...

Yum again!! :0 D

a.c.e. said...

Dee-
Hey! I hope the weight loss journey is going well. I'm trying to start running again, in the evenings, when it's not 90 degrees out.
This dessert wouldn't suffer if you cut back on the sugar and butter-- I actually used only 1/4 c. butter for the crust and it was fine, despite being kinda crumbly.
Ashley