This recipe is brought to you by the quintessential summer problem: buying an abundance of in-season fruit that in reality there’s no way to eat all of it before it goes bad.
Is this just a Minnesotan problem? The fear that in a few short months fresh, sweet, legit fruit will be nowhere in sight? A single lady problem? No one else to help eat it? Or an anyone and everyone problem?
I don’t know where this problem originates from, but I really do feel like it’s universal. Which means we all need ways to enjoy these sweet summer fruits, right?! Right.
Regardless, a couple weeks ago I had a lot of cherries that needed to be consumed before it was too late, and a crisp just sounded like perfection. I modified my favorite apple crisp recipe (one of your favorites it seems, too!) and went for it. Small batch – because again, single girl here – but every bite just as delicious.
I shared it over on the good ol’ intsa and asked if y’all wanted the recipe. Resounding yes. So here we are: an impromptu recipe, which always seems to be the best ones.
Two simple, delectable parts that make this recipe what it is:
- sweet, juicy, slightly tart cherries (hello, summer perfection)
- melt-in-your-mouth crisp topping
Yep, that’s all there is to it! This melt-in-your-mouth topping is where it’s at though. Just like the unique apple crisp topping, there are no oats, just sugar, flour, and buttah, resulting in a crumbly texture, that becomes perfectly crispy on top. It’s seriously legit. Paired with the sweet yet tart cherries, it’s the perfect ending to a summer BBQ night.
Picture it now: sunsets, fireflies dancing in the distance, friends gathered around the table, wine glasses refilled, and scoops of ice cream melting atop the warm Cherry Crisp. The ultimate summer night.
Small Batch Cherry Crisp
- 2 1/2 cups cherries, pitted, halved
- Half of a lemon, juiced
- 1 1/2 Tablespoons sugar
- Dash of cinnamon
- 6 Tablespoons flour
- 1/4 cup sugar
- 1/4 teaspoon kosher salt*
- 3 Tablespoons butter, cubed
- Preheat oven to 375°F. In a mixing bowl, combine cherries, lemon juice, 1 1/2 T sugar, and cinnamon. Set aside.
- In another mixing bowl, add flour, sugar, salt, and butter. Using a pie blender, two forks, or your fingers, cut the butter into the dry ingredients until a small crumb forms.
- Pour the cherries into a small baker, top with the flour/sugar topping. Bake for 45-50 minutes until top is golden brown and sides are bubbly. Let sit for 10 minutes to settle. Serve warm; excellent with ice cream.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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