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Indulge in summer sweetness with our Cherry Vanilla Crisp! 🍒 Easy prep, simple ingredients, and pure delight in every bite. Perfect for everyday bakers! I adapted this recipe from Food Network, using fresh cherries as they’re in season, and our Korintje Cinnamon, which is usually available towards the end of the year, and is delicious.
For this recipe, I used my Cherry & Olive Pitter and Stone Square Baker with Tray:
Pit Four Fruits at One Time
If you love fresh cherries and olives, but not the mess or the time it takes to remove the pits, this handy tool quickly pits four cherries at once without bruising or wasting any of the fruit. The clear bottom tray catches all the juice and pits, mess-free. And the non-slip feet keep it in place while you zip through. The top locks to make it easy to store in a drawer.
Olive Pitter
We’ve included an extra insert so you can also pit smaller olives.
Marinate Meats, Roast Veggies, and Serve ‘em Straight From the Oven!
The Stone Square Baker With Tray does double the work without doubling the dishes! You can take both the baker and serving tray straight from the microwave, oven, or freezer to your table. And when you’re not using it as a lid, the Stone Serving Tray can be used to bake cookies, roast veggies, serve food, or store leftovers in the fridge!
About White Satin Partially Glazed Stoneware
The elegant, white satin partially glazed exteriors combined with unglazed interiors make these stones ideal for going from the oven to the table. Made of all-natural clay, each stone develops a natural, nonstick finish over time—the more you cook, the better they get!
Made in USA
Click the links to get the Cherry & Olive Pitter and Stone Square Baker with Tray today. You’ll be glad you did.
Let’s jump right in!
Ingredients
For the Filling
- 6 cups pitted cherries thawed if frozen
- ¾ cup sugar
- 2 tablespoons dark rum optional
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons all-purpose flour
For the Topping
- 4 tablespoons unsalted butter melted
- ¼ cup all-purpose flour
- 2/3 cup rolled oats
- 1/3 cup sliced almonds
Instructions
Preheat the oven to 350°F/180⁰C. Butter the Stone Square Baker; set aside.
Pit cherries with Cherry & Olive Pitter; if using frozen, thaw cherries.
Toss the cherries in a large bowl with 1/2 cup sugar, the rum, vanilla, cinnamon, salt and 2 tablespoons flour. Transfer to the prepared baking dish.
Whisk the remaining 1/4 cup flour, the oats, almonds, and the remaining 1/4 cup sugar in a medium bowl. Stir in the melted butter until combined, then sprinkle the mixture over the cherries.
Bake until the filling is bubbling, and the topping is golden brown, 50 minutes to 1 hour. Let cool slightly before serving.
That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.
Happy cooking!
— imapampchef
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Cherry-Vanilla Crisp (Video)
Equipment
Ingredients
Ingredients
For the Filling
- 6 cups pitted cherries thawed if frozen
- ¾ cup sugar
- 2 tablespoons dark rum optional
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons all-purpose flour
For the Topping
- 4 tablespoons unsalted butter melted
- ¼ cup all-purpose flour
- ⅔ cup rolled oats
- ⅓ cup sliced almonds
Instructions
Instructions
- Preheat the oven to 350°F/180⁰C. Butter the Stone Square Baker; set aside.
For the Filling
- Pit cherries with Cherry & Olive Pitter; if using frozen, thaw cherries.6 cups pitted cherries
- Toss the cherries in a large bowl with 1/2 cup sugar, the rum, vanilla, cinnamon, salt and 2 tablespoons flour. Transfer to the prepared baking dish.6 cups pitted cherries , ¾ cup sugar, 2 tablespoons dark rum, 2 teaspoons vanilla extract, ½ teaspoon ground cinnamon, Pinch of salt
For the Topping
- Whisk the remaining 1/4 cup flour, the oats, almonds, and the remaining 1/4 cup sugar in a medium bowl. Stir in the melted butter until combined, then sprinkle the mixture over the cherries.2 tablespoons all-purpose flour, 4 tablespoons unsalted butter , ¼ cup all-purpose flour, 2/3 cup rolled oats, 1/3 cup sliced almonds
- Bake until the filling is bubbling, and the topping is golden brown, 50 minutes to 1 hour. Let cool slightly before serving.
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
