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
For the filling:
cherries, pitted and quartered
1 1/2 teaspoons
vanilla bean paste (extract will work too)
For the crumb topping:
old fashioned oats
In This Recipe
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.
Combine the flour, oats, sugar, and spices.
Add the butter, and mix with your fingers until it becomes a crumb texture.
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.