Sour Cherry Oat Crisp
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Description
This was out of inspiration for something to do with my fresh sour cherries. Only got a few this year so wanted to make something really tasty! I think this did it. Very simple and can be adjusted to your needs if fresh sour cherries are not available, but I do not recommend using Bing or sweet red cherries for this. Use sour cherries in the can if you can find them. Enjoy! Refrigerate when completely cooled.
Ingredients
- 1 (9 inch) prepared pastry for a single-crust pie
- 4 cups fresh sour cherries, pitted
- 1 cup white sugar
- 4 tablespoons cornstarch, or more as needed
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup packed light brown sugar
- ⅔ cup all-purpose flour
- ⅔ cup rolled oats, or more to taste
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
- ½ cup butter, cut into small cubes
Directions
- 1. Line the bottom of an oven with aluminum foil to catch spills. Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch square baking dish with the pie crust.
- 2. Place cherries in a bowl. Let sit in the refrigerator for about 4 hours until juices start to come out. Gently press down on top of the cherries to release juice. Pour off 3/4 cup juice, reserving cherries in the bowl.
- 3. Pour juice into a small saucepan over medium heat. Mix sugar, cornstarch, and cinnamon together. Stir mixture into the juice before it starts to steam. Bring mixture to a boil, stirring constantly. Remove from heat and keep stirring until mixture starts to thicken, 3 to 5 minutes. Stir in vanilla and almond extracts.
- 4. Pour juice mixture into the bowl with the cherries; stir until combined. Pour mixture into the prepared crust.
- 5. Bake in the preheated oven for 40 minutes while preparing the crumb topping.
- 6. Mix brown sugar, flour, oats, cinnamon, and salt together in a large bowl. Cut in butter pieces with a fork until they're the size of small peas.
- 7. Remove cherry pie from the oven. Top with the crumb topping and bake for an additional 20 minutes. Remove from oven and cut a small hole in the center to help vent. Let cool, at least 1 hour. Serve warm.
Nutrition Facts
serving: 1 9-inch crisp
calories: 491.8 kcal
carbohydrates: 85.6 g
protein: 4.7 g
saturated fat: 7.5 g
cholesterol: 24.4 mg
sodium: 287.7 mg
fiber: 4.9 g
sugar: 56.9 g