Montmorency Cherry Ginger Crisp
Total Time: 55 minutes
Prep: 15 minutes
Cook: 35-40 minutes
Yield: 8 servings
- 4 cups frozen Montmorency Tart Cherries
- 1/2 cup all purpose flour
- 2 tablespoons cane sugar
- 1 teaspoon orange zest
- 1/2 teaspoon dried ginger
- 1 teaspoon butter for skillet
- 1 cup all purpose flour
- 3/4 cup cane sugar
- 1/3 cup rolled oats
- 1 stick of butter, softened
- Vanilla ice cream for serving (optional)
Preheat oven to 350° F.
In a large bowl, mix together Montmorency Tart Cherries, 1/2 cup flour, 2 Tablespoons cane sugar, orange zest, and dried ginger. Set aside.
Grease inside of 10 inch oven proof skillet with butter. Pour cherry mixture into skillet and spread into an even layer. Set aside.
In a medium size bowl, mix together 1 cup all purpose flour, 3/4 cup cane sugar, and 1/3 cup rolled oats with a spoon. Use a pastry blender or two knives to mix butter into the flour mixture until butter is evenly incorporated and mixture resembles a course crumb. Spread topping evenly over cherries.
Bake for 35-40 minutes or until topping is golden brown and cherries are bubbling. Serve crisp warm or room temperature with vanilla ice cream if desired.
Recipe courtesy of Emily Caruso, JellyToastBlog.com