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© 2018, Chef Alison Negrin, all rights reserved. Website designed by Linda Hansen, PaperlessVA.com

Cherry Crisp

June 28, 2016

Running out of ideas for how to use that "end of the season" cherry crop?  This recipe is great for a 4th of July Barbecue.

 

 

4 lbs. pitted cherries

Grated zest and juice of 1 orange

1T Kirsch

1 cup sugar

1T Flour

2/3 cup toasted walnuts or pecans (or combination of both)

1 ¼  cups unbleached all-purpose flour

6T brown sugar

2T sugar

¼ tsp. salt

1 ¼  tsp. cinnamon

12 T (1 ½ sticks) unsalted chilled butter

 

Preheat the oven to 375 degrees.

 

In a medium sized mixing bowl combine the pitted cherries together with the sugar and flour.  Use a planer to grate the zest of the orange; squeeze the juice and mix in with the cherries and Kirsch.  Stir to combine. Set aside while you prepare the topping.

 

Chop nuts coarsely.  Cut butter into cubes.  Combine all ingredients except butter in mixer with paddle and mix to combine on #1 speed. Add all of the butter and continue mixing on slow speed just until combined and the butter is in small clumps.   Grease a ceramic baking dish with butter.

 

Transfer the cherries into a lightly buttered ceramic baker just big enough to hold them and mound the cherries in the center.  Spoon the topping over and gently press down to form a crust, covering the fruit completely.

 

Place the ceramic dish on a cookie sheet to catch the juices and bake for 45 to 55 minutes until the fruit appears bubbly and the juices are slightly thickened and the topping is golden brown.

 

Serve warm with ice cream.

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