Cherry Orange Crisp

By Lemon & Biscuits
September 17, 2017
0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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

Serves: 6

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.

More Great Recipes: