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Michigan Cherry Crisp with a Cinnamon Oat Streusel

Cherry Crisp

This is the cherry crisp I fell in love with during a summer working the pastry line up near Traverse City. Tart Montmorency cherries collapse into a glossy, ruby filling under a deeply golden oat streusel scented with brown sugar and cinnamon. It's the kind of homey, bubbling dessert that tastes like an orchard in July and comes together in a single baking dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups tart Montmorency cherries pitted; fresh or frozen
  • 0.75 cup granulated sugar for the filling
  • 3 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 0.25 tsp salt for the filling
  • 1 cup old-fashioned rolled oats not quick oats
  • 0.75 cup all-purpose flour
  • 0.75 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp salt for the topping
  • 0.5 cup unsalted butter cold, cut into 0.5 inch cubes

Equipment

  • 1 9x9-inch baking dish or 2 quart equivalent
  • 1 Large mixing bowl for the cherry filling
  • 1 Medium mixing bowl for the streusel topping
  • 1 pastry cutter or two forks for cutting in the butter
  • 1 cherry pitter if using fresh cherries
  • 1 rimmed baking sheet to catch any drips

Method
 

  1. Position an oven rack in the center of the oven and preheat to 375 F. Lightly butter a 9x9 inch baking dish and set it on a rimmed baking sheet to catch any drips.
  2. In a large mixing bowl, combine the pitted cherries, 0.75 cup granulated sugar, cornstarch, lemon juice, and 0.25 teaspoon salt. Toss with a rubber spatula until the cherries are evenly coated and no dry pockets of cornstarch remain. Let the mixture sit for 5 minutes so the cherries begin to release their juice.
  3. Scrape the cherry mixture into the prepared baking dish and spread it into an even layer, pressing the cherries down gently so the filling is level.
  4. In a medium mixing bowl, whisk together the rolled oats, all-purpose flour, brown sugar, ground cinnamon, and 0.5 teaspoon salt until well combined.
  5. Scatter the cold cubed butter over the oat mixture. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture forms coarse, pea-sized crumbs with a few larger butter pieces still visible. Do not overwork it — the cold butter chunks are what make the topping crisp.
  6. Squeeze small handfuls of the streusel together and crumble them evenly over the cherries, covering the fruit completely but leaving a few gaps at the edges for the juices to bubble through.
  7. Transfer the baking sheet with the crisp to the oven and bake for 40 to 45 minutes, until the topping is deeply golden brown and the cherry filling is thick and bubbling vigorously around the edges. If the topping browns too quickly, tent it loosely with foil for the last 10 minutes.
  8. Remove the crisp from the oven and let it rest on a wire rack for 10 minutes so the juices thicken and set.
  9. Spoon the warm cherry crisp into bowls and serve immediately, with vanilla ice cream or lightly sweetened whipped cream if desired.

Notes

  • Serve warm with a scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream — both are traditional accompaniments.
  • If using frozen cherries, do not thaw them; add an extra tablespoon of cornstarch to compensate for the extra juice.
  • Sweet Bing cherries can be substituted, but increase the lemon juice to 1.5 tablespoons to keep the filling from tasting flat.
  • Leftovers keep in the fridge for up to 4 days; reheat uncovered at 325 F for 15 minutes to re-crisp the topping.
  • Do not skip the 10-minute rest after baking — that is when the juices thicken and set.