Cherry-Vanilla Crisp (Video)
Indulge in summer sweetness with our Cherry Vanilla Crisp! 🍒 Easy prep, simple ingredients, and pure delight in every bite. Perfect for everyday bakers!
Equipment
- Cherry and Olive Pitter
- Stainless Steel Scoop Set
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
You can use fresh or frozen strawberries for this recipe. Freeze into individual pieces as desired up to three months.
Nutrition
Calories: 381kcalCarbohydrates: 66gProtein: 5gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 20mgSodium: 2mgPotassium: 396mgFiber: 5gSugar: 48gVitamin A: 327IUVitamin C: 10mgCalcium: 42mgIron: 1mg
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