Sour Cherry Berry Crisp
We’re starting this week’s recipes off with dessert because well…why the hell not?
In fact, I’m 99.99% sure this sour cherry berry crisp could qualify as breakfast food (you know, minus the ice cream part if you’re feeling extra proper). Lots of healthy breakfast-y things are involved.
Like almond meal and oats, fresh berries, honey and cinnamon.
I guess this is the part where I also have to admit that butter is involved. But just a teensy amount of butter. Does four tablespoons qualify as teensy? Let’s pretend it does.
When you distribute it amongst an entire pie dish, it is totally teensy.
Speaking of truths, this was actually my first time baking with sour cherries! I must admit, I’ve been wanting to ever since I spotted them for the first time at the farmer’s market last year. And since summer is nearly over (how is this possible?), I thought it was about time.
Have you guys tried sour cherries? I must admit, they are not nearly as sour as I expected them to be! Either that, or I bought an abnormally sweet batch of them.
Or worse…I’ve dulled my taste buds by eating too many sour gummies over the years and can no longer tell the difference. Yikes!
To bulk up the cherries, I added a combination of both fresh blueberries and blackberries. I love combining different fruits in a crisp because I feel that they work to balance each other out. One fruit contributes sweetness, and another contributes tartness, and so forth. But feel free to substitute in other berries, leave one fruit out, or adjust as you see fit! Raspberries would taste wonderful in this too, and you could easily swap the sour cherries for regular cherries as well.
I chose to sweeten the fruit simply with honey instead of regular sugar. It is not overly detectable in the final dessert, but it definitely helps add another dimension of flavor.
The crumb topping is simply almond meal, flour, oats, brown sugar, a touch of cinnamon, and cold butter. I could eat this stuff by itself.
The beauty of a crisp is that it is incredibly versatile and simple to put together. You can really make it your own, which is exactly why crisps remain to this day one of my very favorite desserts.
Summer isn’t summer without one (or several) of them. Enjoy!
Yield: 4-5 Servings Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 1 hour Crisp can be stored refrigerated and covered in the fridge for 3-4 days. Warm for serving.
Sour Cherry Berry Crisp
Yield: 4-5 Servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Crisp can be stored refrigerated and covered in the fridge for 3-4 days. Warm for serving.