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Author Notes: One spring evening, I was making a crisp at a friend's house, and realized that the pound of sweet cherries I'd brought wasn't quite enough. Rooting around in their freezer, I found a partially-used bag of frozen cranberries, and added it to the mix. What came out of the oven absolutely blew. our. minds. It was tart, sweet, tangy, soupy, sticky, and the cranberries stayed whole just long enough to burst in our mouths. If you can't get sour cherries where you are, give this a try--the mix of sweet cherries and tart cranberries is really amazing. —ieatthepeach
For the filling:
pound sweet cherries, pitted
ounces frozen cranberries (about 2/3 of a 12-oz bag)
cup granulated sugar
tablespoons cornstarch (depending on how thick you like your filling)
For the topping:
cup old-fashioned (rolled) oats
cup chopped pecans, walnuts, or almonds
cup all-purpose flour
cup packed brown sugar
teaspoon coarse salt
Whipped cream or vanilla ice cream for serving
- Preheat oven to 375º F, and position a rack in the middle. Lightly grease a 2-quart baking dish, and line a baking sheet with aluminum foil. Combine cherries, cranberries, cornstarch, and sugar in the baking dish, and toss to combine. Set aside.
- In a large mixing bowl, combine oats, nuts, flour, sugar, and salt. Add butter and use a pastry cutter, two forks, or your fingers to mix the butter into the dry ingredients until the mixture is crumbly. Spread the topping evenly over the fruit. Place the baking dish on the baking sheet, to catch any bubble-overs. Bake for 40-45 minutes, or until the topping is golden and the fruit underneath is bubbling.
- Remove the crisp from the oven and let cool for at least 15 minutes before serving. Serve warm with whipped cream or ice cream.