CHERRY VANILLA CRISP

This dessert combines the sweet, tart taste of fresh cherries with the distinct flavor of vanilla. It’s a dessert that pairs perfectly with a scoop of vanilla ice cream. You’ll find yourself counting the days until the next cherry season!

Growing up in the Pacific Northwest, fresh cherries were easy to come by. Not to mention that my grandparents had a cherry orchards. The cherry season would start around the first week of June, and, depending on the state and the variety of cherries, would last until late August. So that meant my summers were full of eating sweet, tart cherries and having pit spitting contest with my brothers out in the backyard! I was pretty good too, (it’s all about the arc).

By far my favorite cherries are Rainier cherries, with their bright yellow and red skins, and super sweet flavor. Though we no longer living in the Pacific Northwest, we still look forward to cherry season. They are more expensive here in Hawaii and not quite as fresh, but they still remind me of home and my grandparent’s farm. I always buy two bags, one to just eat, (and spit the pits), and one to use for baking. And this recipe is one of our “must make” recipes for cherry season! I hope it becomes yours too!

For this recipe, I like to use bing cherries, or other dark red variety. This recipe does take a full two pounds of cherries. And I highly recommend buying extra cherries just to eat, otherwise you may find yourself smacking hands that are trying to snatch the cherries you need for the dessert.

You do need to pit the cherries (remove the pits), before you make the dessert. I call it a labor of love and it’s so worth it!! The easiest way I find for removing the pits, is to cut the cherry almost in half, using a small knife, but leaving the cherry intact. Then popping out the pit with my thumb. They do make cherry pitters, but I can’t attest to how well they work. If you do not like pitting cherries by hand, you could always purchase a pitter.

Once the cherries are pitted, this recipe comes together quickly. The steps for this dessert are as follows:

  • Add the pitted cherries to a large bowl and mix with sugar, vanilla, cinnamon, flour and salt. The flour helps thicken up any cherry juice.
  • Transfer cherries to the prepared baking dish.

For the topping:

  • In a medium bowl, mix together flour, oats, sugars and cinnamon, until completely combined.
  • Cut cold butter into small pieces. Then using a pastry blender or pastry cutter, work butter into the dry ingredients, until it resembles coarse crumbs. It takes a couple of minutes to get the cold butter fully incorporated, hang in there.
  • Sprinkle over the top of the cherries.
  • Bake until the filing is bubbling and topping is golden brown, about 50 to 60 minutes.
  • Let cool slightly, before serving. Serve with vanilla ice cream, and enjoy!

Did you make this recipe? Leave a comment and let me know what you thought.

Cherry Vanilla Crisp

This dessert combines the sweet, tart taste of fresh cherries with the distinct flavor of vanilla. Its a dessert that pairs perfectly with a scoop of vanilla ice cream. You’ll find yourself counting the days until the next cherry season!
5 from 1 vote
Prep Time 45 mins
Cook Time 50 mins
Course Dessert
Servings 12 servings

Ingredients
 

  • 6 cups pitted cherries, about 2 pounds
  • ½ cup sugar
  • tablespoons vanilla
  • 1 teaspoon cinnamon
  • 2 tablespoons flour
  • pinch of salt

Topping

  • ½ cup flour
  • ½ cup oats
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • ½ cup butter, chopped into pieces

Instructions
 

  • Preheat oven to 350°F.
  • Prepare a 13 x 9 inch pan by lightly greasing the bottom and sides.
  • Add the pitted cherries to a large bowl and mix with sugar, vanilla, cinnamon, flour and salt.
  • Transfer cherries to the prepared baking dish.

Topping

  • In a medium bowl, mix together flour, oats, sugars and cinnamon, until completely combined.
  • Cut cold butter into small pieces and using a pastry blender or pastry cutter, work butter into the dry ingredients, until it resembles coarse crumbs.
  • Sprinkle over the top of the cherries.
  • Bake until the filing is bubbling and topping is golden brown, about 50 to 60 minutes.
  • Let cool slightly, before serving. Serve with vanilla ice cream.

Notes

The easiest way I find to pit cherries, is to cut the cherry, with a small knife, going  half way around the pit, but leaving the cherry intact. Using my fingers I dislodge the pit. 
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