Summer potlucks seem like a great opportunity to make a cherry pie, but pie is hard to serve. Several years ago I put the topping from peach crisp on top of cherry pie filling, and I’ve been taking it to potlucks ever since. It’s always one of the first dishes to run out. The crisp topping uses just a few ingredients and takes less than 10 minutes to put together. And the oatmeal in the topping looks healthy to our running and cycling friends. I make it a lot for the boys too. They can finish it off in one night if I let them. I think the topping is even better on cherries than it is with peaches.
Cherry Crisp
Ingredients
Cherry filling:
- 4 to 5 cups pitted sour cherries
- 1/2 cup granulated sugar
- 3 tablespoons flour
Topping:
- 2/3 cup rolled oats
- 2/3 cup brown sugar
- 1/3 cup flour
- 6 tablespoons butter melted
- 1/2 teaspoon cinnamon, ginger or nutmeg optional
Instructions
- Preheat oven to 375 degree.
- Mix cherries, ½ cup granulated sugar and 3 tablespoons of flour in a medium bowl.
- Pour into a 9x9 inch baking dish.
- In a separate small bowl, combine oats, brown sugar, flour, melted butter, and spice, if using.
- Crumble mixture over cherries.
- Bake for 30-35 minutes, or until cherries are bubbly and topping is lightly browned.
- Serve warm, with or without a scoop of vanilla ice cream.
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