Recipe by Sydney Mike
Although it has been tweaked a little, the original of this recipe was seen recently on Paula Deen's show, Paula's Best Dishes, & we found this very enjoyable. Prep time does not include the 15 minutes needed for the finished crisp to cool before serving.
Top Review by LonghornMama
Very good! I make a lot of similar fruit desserts (crisps, cobblers), and this was not only good, it exceeded my expectations. Sweet fruit base, and a buttery tasting crisp topping without tons of butter. Only change I made was to use 1/2 cup sliced almonds. Also didn't bother to thaw my frozen sweet cherries, just cooked about 5 minutes longer. Reading the other review, I would not suggest cornstarch. Whisk together the flour and sugar, then toss with the cherries for perfect results. Thanks for sharing the recipe!
- 1⁄2 cup granulated sugar
- 3 tablespoons all-purpose flour
- 6 cups frozen cherries, pitted, thawed
- 1 cup quick-cooking oats, NOT the regular kind
- 1⁄2 cup brown sugar, firmly packed
- 1⁄4 cup all-purpose flour (yes, again)
- 1⁄4 cup unsalted butter
- 1 cup sliced almonds
Directions See How It's Made
- Preheat the oven to 350 degrees F, then lightly grease a 13"x9" baking pan, preferably glass.
- In a large bowl, whisk together the sugar & the 3 tablespoons of flour, then add the cherries & stir, tossing gently to coat before spooning the cherry mixture into the prepared pan.
- In a medium bowl, combine the oats, brown sugar & the 1/4 cup of flour, then using a pastry blender, cut in the butter until mixture is crumbly.
- Stir in the almonds & then sprinkle evenly over the cherry mixture.
- Bake about 30 minutes or until hot & bubbly & the topping is golden brown. Remove from the oven to a wire rack & let stand 15 minutes before serving.