Strawberries and cherries combine to form a delicious sweet-tart combination in this juicy crisp!
Filling
4 cups pitted cherries, fresh or frozen
2 cups strawberries, quartered
¼ cup tapioca
½ cup sugar
¼ tsp almond extract
Topping
¾ cups rolled oats
½ cup brown sugar
¼ cup flour
¼ cup sliced almonds
½ tsp cinnamon
dash of salt
¼ cup butter
1. Preheat the oven to 350°F and grease an 8inx8in baking dish that is at least 2in deep.
2. Mix together berries, tapioca, sugar, and almond extract. Set aside while preparing the topping.
3. Mix together oats, sugar, flour, almonds, cinnamon, and salt. Use a pastry blender, or two forks, to cut the butter into the mixture until it resembles course crumbs.
4. Turn the berry mixture into the prepared baking dish and spread evenly over the bottom of the dish. Top with the topping mixture.
5. Bake for 45-50 min or until topping is golden brown and filling is starting to thicken.
6. Let cool before serving. Enjoy!
I'm just loving berry season! We're still getting strawberries from a local berry patch and the cherries were leftover and frozen from last year's picking. I love fruit crisp, especially served with milk or ice cream. Strawberries and cherries are an interesting mix of sweet and tart that pair perfectly with a crisp's crunchy, sweet topping. Feel free to use more or less of either berry to suit your preferences. However if using less cherries you might want to decrease the sugar a bit.
If using frozen berries feel free to drain them slightly unless you like a really juicy tart. I used a combination of fresh and frozen berries and it turned out perfectly set. This recipe makes enough for a deep crisp in the 8inx8in pan. If you prefer a thinner crisp, feel free to spread this out in a slightly larger baking dish. Happy Baking!
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