Fresh Cherry Crisp
After picking almost 2 quarts of cherries on Monday, I decided to make cherry crisp. We have a lot of cooking oats that I’ve used to make desserts lately. Plus, I’m still not comfortable with the idea of canning. I really want to try it, but I’m just not brave enough yet.
After searching through several recipes, I finally found one the didn’t use too much butter. I try to avoid recipes that ask for a stick of butter or more – it’s not so much a health thing, but rather an I-don’t-want-to-have-to-buy-stick-margarine-every-time-I-go-to-the-store kind of thing. (Okay…I ended up using a whole stick…but only because I doubled it!)
I found the Fresh Cherry Crisp recipe from My Baking Addiction. The original recipe makes 4 individuals servings, but can be doubled to make a 9×13 dish. Because I had a lot of cherries (and 4 individual servings would never do in this household), I doubled the recipe.
It’s a great recipe! I’m sure it would work with sour or sweet cherries, and I don’t see why you couldn’t use store-bought cherries.
Now I just have to wait for the wineberries… 😉