Cherry Crisp

Cherries, I believe, are my favorite fruit, a not particularly convenient favorite fruit to have (but then again, when have you ever heard someone say that their favorite fruit is apples? or oranges?). I love cherries so much that it would be difficult for a bag of fresh ones to evade my clutches long enough to be baked. However, having returned from a month-long vacation to find a bag of slightly softening cherries among the leftovers from a houseguest, something had to be done, something that was not simply gorging on them raw.

Originally, I thought I’d make a cherry pie, but worn out in advance by the idea of being in my kitchen (and having my oven on) for so long in the abyssmal heat, I quickly revised my idea to a crisp. Now, I discussed all these distinctions in a post earlier this summer, but I guess I’ve come to the conclusion that a crisp involves oats. And while typically I would eschew any note of healthiness for pure butter and sugar, somehow oats seemed right in this case; maybe because cherries are already so sweet, they could use a little grounding.

As it turns out, there aren’t too many recipes out there for sweet cherries. It seems that everyone is of the same opinion as me: sweet cherries are for eating, and also perhaps too sweet to be baked. Most recipes are for tart (or “sour”) cherries, which I have yet to ever see in person. This one, however, stumbled upon via the Googles, came out just perfectly, and a perfect accompaniment to fennel ice cream. Also, besides the cherry pitting (which you can do, by the way, sans cherry pitter — see note), it was oh-so-easy, and got me in and out of the kitchen in just a few minutes (plus a little baking time).

Note: You can pit cherries (and olives!) by simply placing them on a cutting board and bashing them with the flat of your knife (as if you are peeling garlic). It should then be pretty easy to pop the pit out. (Wear an apron, this is a messy enterprise.)
Cherry Crisp

Adapted from Chowmama
Serves 6

Ingredients

- 1 3/4 lbs (or so) pitted cherries, fresh (or frozen)

- 1/2 c, plus 2 tbsp all-purpose flour

- 1/3 c rolled oats

- 1/4 tsp baking powder

- 1/4 tsp salt, plus another pinch

- 1/2 tsp cinnamon, plus another 1/4 tsp

- 6 tbsp unsalted butter, softened

- 3 tbsp packed light-brown sugar

- 3/4 c organic sugar

- 2 tsp cornstarch

- 1/4 tsp cardamon

- 1/2 tsp almond extract

1. Preheat oven to 375 degrees. (If using frozen cherries, spread them in a single layer on a rimmed baking sheet. Let stand at room temperature until cherries have thawed almost completely but still hold their shape, about 30 minutes. Drain off any accumulated liquid.)

2. Whisk together flour, oats, baking powder, 1/4 tsp salt, and 1/2 tsp cinnamon in a medium bowl; set aside. Put butter, brown sugar, and 1/4 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. (Or, if you are me, who doesn’t have an electric mixer, use your clean hands to blend; it won’t be as fluffy, but that’s okay.)

3. Stir flour/oats mixture into butter mixture until just combined. Work mixture through your fingers until it forms coarse crumbs ranging in size from small peas to gum balls; set topping aside.

5. Stir together cherries, remaining 1/2 cup sugar, cornstarch, 1/4 tsp cinnamon, cardamom, almond extract, and a pinch of salt in a medium bowl. Transfer cherry mixture to an 8-inch baking dish. Sprinkle the topping evenly over cherry mixture.

6. Bake until topping turns golden and juices are bubbling, about 50 minutes to 1 hour. Let cool (at least somewhat) before serving.