SOUR CHERRY CRISP

"A cherry crisp using sour pie cherries that has an oatmeal crunch topping. This is delicious warm from the oven with ice cream. Fresh, frozen, or canned cherries may be used."

The crumble topping used here is also available as a standalone recipe: Sour Cherry Crisp Crumble Topping.

Ingredients

• 4 cups (960 ml) pitted sour cherries
• 1 1/2 cups (360 ml) white sugar
• 4 tablespoons (60 ml) all-purpose flour

For the crumble topping

• 1 cup (240 ml) rolled oats
• 3/4 cup (180 ml) all-purpose flour
• 1/2 cup (120 ml) light brown sugar, firmly packed
• 1 teaspoon (5 ml) ground cinnamon
• 1/2 teaspoon (2.5 ml) ground ginger
• 1/2 teaspoon (2.5 ml) salt
• 1 stick (4 oz) unsalted butter, cold, cut into small pieces
• 1/2 cup (120 ml) pecans or walnuts, chopped (optional)

Directions

1. Preheat the oven to 375 degrees F (190°C).
2. In a large bowl, combine the cherries, 1 1/2 cups (360 ml) white sugar, and 4 tablespoons (60 ml) flour. Pour into a 9x13 inch (23x33 cm) baking dish.
3. In a medium bowl, whisk together all the crumble topping ingredients. Work the butter in with your fingertips until the mixture is crumbly.
4. Evenly sprinkle the topping over the filling.
5. Bake the crumble until the topping is golden brown and the juices bubble around the edges, 40 to 50 minutes.
6. Let the crumble cool almost completely before serving.