The season for tart red cherries is very brief, but it is worth a little time and effort spent seeking them out at farmers’ markets or pick-your-own orchards. There is nothing quite like the flavor of a warm tart cherry crisp or pie with rivulets of melting vanilla ice cream. This recipe can be made with sweet cherries, but it won’t be quite as lip-puckering.
Ingredients
- ½ cup dried tart red cherries
- ⅓ cup dry sherry or port wine
- 4 cups fresh or frozen unsweetened pitted tart red cherries or sweet cherries
- ½ cup granulated sugar
- 1 to 2 tablespoons all-purpose flour
- 1 teaspoon finely shredded orange peel
- 2 to 4 tablespoons orange juice
- ¾ cup all-purpose flour
- ½ cup regular rolled oats
- ½ cup packed brown sugar
- ½ teaspoon salt
- ½ teaspoon vanilla
- ⅓ cup cold butter, cut up
How to Make It
- In a small bowl soak the dried cherries in sherry for 30 minutes. If using frozen cherries, let cherries thaw for 30 to 45 minutes or until cherries are partially thawed. Meanwhile, lightly grease a 1½-quart baking dish or deep-dish pie plate; set aside.
- Preheat oven to 375°F. In a medium bowl combine cherries, granulated sugar, flour, orange peel, and orange juice. Stir in dried cherries with sherry. Pour mixture into prepared dish. For Topping
- In a large bowl combine the ¾ cup flour, the oats, brown sugar, and salt. Sprinkle with vanilla. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle topping over the cherry mixture.
- Bake about 50 minutes or until filling is bubbly over entire surface and topping is golden brown. Serve warm.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 427 kcal Calories from Fat: 99 kcal |
|
% Daily Value*
|
| Total Fat 11 g 31% |
Trans Fat 0.0 g |
Cholesterol 27 mg 9% |
Sodium 295 mg 5% |
carbohydrates 78 g 60% |
Dietary Fiber 4 g 11% |
Protein 4 g 8% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
