Summer Cherry Crisp

Desserts don't have to be decedent.

Fresh. Fresh. Fresh. That's the name of the game here. We love our fresh cherries here in Michigan, and coming up with fun ways to use them is always a pleasure (literally!). This oven baked, cast iron made crisp is one of our favorites, and can easily be done with other fruits as well (apple, peach, and blueberry come to mind). But like we said...our hearts belong to MI cherries!

Cherry Filling

5 c fresh cherries (pitted)

2 T granulated sugar or honey for a bit healthier

1 tsp cornstarch

1/2 tsp vanilla extract

1/4 tsp almond extract

TOPPING

1/3 c almond flour or all purpose

1/4 c brown sugar (packed)

1/4 c granulated sugar

(Note: I have substituted both sugars for 1/3 cup honey and it is still fantastic)

1 tsp ground cinnamon

1/4 tsp salt

1/4 cup cold butter (in small pieces) or coconut oil for a bit healthier

1 cup old fashioned oats

INSTRUCTIONS

Preheat oven to 375 F

In a medium bowl, toss together cherries, sugar, cornstarch, and extracts. Set aside while you prepare the topping.

For the topping, whisk together the flour, sugars, cinnamon and salt.

Add the butter pieces, oats mix together until crumbly and clumpy. Don’t over mix here, you want clusters!

In your choice of dish, add a little of the topping to the bottom, then spread the cherry mix on top.

Lay the rest of the topping mixture evenly over the cherries.

Bake for 25-30 minutes, or until topping is lightly browned and cherries are bubbly.

Serve warm or at room temperature.