Dark Cherry-Cranberry Crisp

READY IN: 45mins
Recipe by MarthaStewartWanabe

I mistakenly bought a can of dark cherries instead of red tart cherries, as I had planned to bake cherry crisp for a Sunday dinner. With no other dessert ideas and no time to run to the grocery store, I remedied the situation by adding cranberries when cooking the filling. This provided the tartness that was missing from the dark cherry variety. My family enjoyed it, so I thought the creation was worth sharing in case another cook encounters a similar situation.

Top Review by Irmgard

Very nice! I made it with fresh cherries and a tablespoon of spiced rum, since that is what I had on hand. We had it with a scoop of vanilla ice cream. As another reviewer said, it is not too sweet, which is what we like. Thanks for sharing!

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. In a medium saucepan, combine filling ingredients. Place over medium heat and stir constantly until thickened. Cranberries will swell and begin to pop. Remove from heat and set aside.
  3. Combine oats, brown sugar, flour and cinnamon in a medium bowl. With a fork, thoroughly cut in softened butter (Note: I like to microwave my butter for 30 seconds until mostly melted with a tablespoon-sized chunk of softened butter in the middle. This makes cutting it into the other ingredients much easier).
  4. Pour filling into a lightly greased 8" x 8" baking pan, smoothing to edges of pan, and sprinkle evenly with topping.
  5. Bake for 25-30 minutes or until filling is bubbly and topping is lightly browned.
  6. If desired, serve over vanilla ice-cream.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a