Oh. My. Goodness. I should have doubled this recipe, not that it doesn't make a whole pan, but I took this amazing dessert to our 4th of July cookout and wished I had more at home waiting for me!
The recipe came from Taste of Home and is for sure going to be a summertime staple. I even had to go buy a cherry pitter to make it! I don't think I will ever use canned cherry pie filling again, now that I know how to make my own using FRESH, pretty cherries.
Doesn't it just look like summer!? You might be wondering, what is the difference between cherry crisp and cherry cobbler. A cobbler is more like a pie in a casserole dish, with the pastry covering the top. A crisp, is a yummy, cruchy, crispy topping made with rolled oats, brown sugar and butter. I prefer crisps to cobbler, especially when having it with ice cream on top! Ok, onto this wonderful recipe...
BOTTOM PASTRY CRUST:
1/4 tsp. salt
1/2 c. packed brown sugar
1 c. all-purpose flour
1/2 c. cold butter, cubed
1 c. sugar
1/4 c. cornstarch
1 c. cherry juice blend (I could only find Juicy Juice brand)
4 c. (or about one bag) pitted tart red cherries (Bing cherries)
Few drops red food coloring (optional)
1-1/2 c. quick-cooking rolled oats
1/3 c. packed brown sugar
1/4 c. all-purpose flour
5 tbsp. butter, melted
1. Preheat oven to 350°.
2. For the crust: In a medium bowl, combine salt, sugar and flour; cut in butter. Press into a greased 2-qt. or 11-in. x 7-in. baking dish. Bake for 15 minutes.
3. For the filling: Ccombine sugar and cornstarch in a saucepan. Stir in juice. Cook over medium heat until thick, stirring constantly (important to prevent clumping). Fold in cherries and food coloring (if desired). Pour over baked crust.
4. For the topping: Combine all topping ingredients; sprinkle over filling.
Bake uncovered for 20-25 minutes or until golden brown and bubbly around edges.
Yield: 6-8 servings.
I hope you enjoy this as much as we did!!
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