Sour Cherry Crisp with Berries
This delicious sour cherry crisp recipe is made with a combination of fresh sour cherries, blackberries, and blueberries. Topped with a rolled oat crisp topping, it tastes fantastic served warm with vanilla ice cream!
Ingredients
Fruit Filling:
- 1 quart sour cherries de-stemmed and pitted
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- ⅓ cup honey
- 2 tablespoons tapioca starch
- 1 teaspoon vanilla
- ¼ teaspoon kosher salt
- zest of 1 lemon
Crisp Topping:
- ½ cup (50g) almond meal or flour
- ½ cup (60 g) all-purpose flour
- ¼ cup (22 g old-fashioned rolled oats
- 2 tablespoons packed brown sugar
- ¼ teaspoon ground cinnamon
- 2 pinches kosher salt
- 4 tablespoons (2 oz; 60 g) cold unsalted butter
Instructions
- Preheat the oven to 375°F (190°C) with a rack in the center position. Lightly butter and set aside an oven-safe pie dish, roughly 9-inches in diameter.
- Prepare Filling: Combine the pitted cherries, blueberries, and blackberries in a bowl. Add the honey, tapioca, vanilla, salt, and lemon zest and stir the mixture together gently until all the ingredients are evenly distributed. Place the fruit mixture in the pie dish and spread evenly into a thick layer.
- Prepare Crisp Topping: In a separate bowl, whisk together the almond meal, all-purpose flour, rolled oats, cinnamon, and salt. Cut the butter into 1/2-inch cubes and using your fingers, distribute it into the dry ingredients. Use your fingers to press the mixture together until clumps and crumbs form.
- Sprinkle and cover the fruit evenly with the crumb mixture. Bake for 30 to 40 minutes, or until top is golden brown and fruit is bubbling slightly. If needed, place the pie dish on a baking sheet to catch any drippings. Allow to cool for 10 to 15 minutes on a rack before serving. Best served warm with vanilla ice cream.
Tips for Success:
- Leftover crisp can be covered and refrigerated and covered in the fridge for 3 to 4 days. Warm for serving.
Serving: 1serving, Calories: 394kcal, Carbohydrates: 62g, Protein: 6g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 9g, Cholesterol: 24mg, Sodium: 112mg, Fiber: 7g, Sugar: 37g