Tart Cherry Crisp
"Our family first made this dessert after an outing to a cherry orchard," explains Mrs. Grossman of Brooklyn, New York. "We used the fresh fruit we picked to make several of these crisps."
Ingredients
- 4 cups pitted fresh tart cherries or 2 cans (14-1/2 ounces) pitted tart cherries, drained
- 2 tablespoons sugar
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup cold butter, cubed
Reviews
Thanks for a great recipe. I used home canned cherries (3 pint jars) and put the crisp in an 8 x 8 inch glass baking pan. Though I drained the cherries, the liquid didn't thicken up, so when I make this again, I'll add a little minute tapioca to the cherries. Hubby was delighted!
This was delicious. I used two cans of tart cherries ($5/can!). Next time, I will use fresh cherries as I didn't care for the color this dessert turned out to be - not a pretty red.
This was delicious. I did add 1/4 tsp of almond extract to the mix. This went together much faster and easier then a pie which was nice on a busy day. I also needed the full 40 minutes of baking time to get the topping crisp. I have already shared this recipe with my daughters and will make it again.
My whole family enjoyed this crisp a lot! I added an extra tablespoon of sugar (we like things pretty sweet.) I baked it the whole 40 minutes to get the topping very crisp. The finished crisp was liquidy, but no one seemed to mind. I'll definitely make it again!
I will use this recipe again for sure!
This recipe has the perfect blend of tart and sweet. My daughter isn't fond of tart cherries, but she liked this recipe. Highly recommend!
The hardest part is pitting the cherries but definitely worth it!
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