I have made a few fruit crisps in the past. I did a Mixed Berry Crisp that I loved. I also did a Cherry Crisp not too long ago. It was well received; we all ate it and liked it, but I thought it could be better.
In that one I used almond extract and almond slivers. I really liked the crunch of the almonds, but the almond extract in the filling was not totally in line with what I wanted for the crisp. Not that there was anything wrong with it; I guess almond extract is just not my favorite.
I had a couple of bags of frozen cherries in the freezer so I figured I would try again and change it up a bit to see if I could make it even better. Instead of almond extract I used vanilla this time. I omitted the almonds and used oats instead.
I did like this one better. I am still not convinced its perfect, but it is certainly tasty and worth a post. I am going to keep working on this, though. I am quite sure my family will not mind taste testing.
Cinnamon Cherry Crisp
18 oz frozen cherries, thawed
1/2 cup plus 2 tbsp organic unbleached white flour
1/3 cup rolled oats
1/4 tsp baking powder
1 tsp cinnamon
6 tbsp vegan butter, softened
3 tbsp light brown sugar
3/4 cup unbleached organic cane sugar
2 tsp tapioca starch
1/2 tsp nutmeg
1 tsp vanilla
1 tsp lemon juice
1 pinch salt
Preheat oven to 375 degrees.
In a bowl mix four, rolled oats, baking powder, 1 tsp of cinnamon and 1/4 cup of the can sugar. Using your hands mix the butter and flour together to form a crumbly mixture. Set aside.
In a second bowl add the brown sugar and softened vegan butter in a bowl. Using a hand mixer on medium speed cream the butter and sugar together until smooth.
Stir the flour and oats mixture into the butter and sugar mixture. Work with your hands until a crumbly mixture forms. Set aside.
In another bowl mix the cherries, the rest of the sugar, tapioca starch, vanilla, nutmeg, lemon juice and a pinch of salt. Mix gently as to allow the cherries to keep their shape.
Place the cherry mixture into a shallow baking dish. Sprinkle on the topping and bake at 400 degrees for 50-60 minutes or until bubbly and lightly browned on top.
Let cool for 20 minutes before serving.
Note: I drew from this recipe for inspiration.