Cherry Orange Crisp

September 17, 2017
0 Ratings
Photo by Lemon & Biscuits
  • Serves 6
Author Notes

I love cherries, and always buy a big bag of them (when I see them for a good price), but I’m horrible about actually finishing them! It’s so sad to have to throw them out because I was forgetful and let them go bad. Such a waste of something so delicious, and that’s really just such a shame. Plus, since my boyfriend is allergic to them but also loves them, it’s a little bit mean to have them around. Doesn’t mean I won’t buy them, because come on, I’m going to buy them if I want them, but I do try not to fill the fridge with foods that he can’t eat.

On a chilly, grey New England morning, what's better than a deliciously warm crisp for breakfast? It’s my favorite way to use up large amounts of fruit at once, and I will regularly wait until the fruits are going almost past wanting to eat them raw. Once they’re baked, the texture changes anyway, and they’re often a bit sweeter naturally so I really don’t even need to add extra sugar to the filling.

I will never not want to eat this, pretty much any time of day. It’s not very sweet with added sugar, I can pretend I’m being the tiniest bit healthy because I’m eating lots of fruit, and honestly does anything beat warm fruit with a sweet, lightly spiced crumble topping? It’s amazing with ice cream on top, or with yogurt if you want to feel a little less guilty. Basically, it’s just amazing. —Lemon & Biscuits

What You'll Need
  • For the filling:
  • 4 cakes cherries, pitted and quartered
  • 1 shot sugar
  • 1 teaspoon orange zest
  • 1 1/2 teaspoons vanilla bean paste (extract will work too)
  • For the crumb topping:
  • 1/3 cup flour
  • 1/3 cup brown sugar
  • 1/3 cup old fashioned oats
  • 3 tablespoons softened butter
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1 pinch salt
  1. Mix the cherries, sugar, zest, and vanilla in a bowl, and spread evenly in a heavy baking dish. Set aside while you make the topping.
  2. Combine the flour, oats, sugar, and spices.
  3. Add the butter, and mix with your fingers until it becomes a crumb texture.
  4. Bake at 400 for 45 minutes, or until the topping is golden brown and crispy, and the cherries are bubbling up at the sides. Tip: put a baking sheet on the rack below, so any spills don't burn onto the bottom of the oven.

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1 Review

heidi L. April 2, 2019
Do you mean 4 cups cherries? Not sure what cakes cherries are. :-)