Crisp x 2: Apricot and Sour Cherry

We had some extra sour cherries sitting around and they don’t last long, so Chris and I made crisp. When in doubt, make crisp!

We made too much crisp topping so I sliced up some ripe apricots and made an apricot one too.

apricot

Apricot… we used too much cinnamon, I cut it in the recipe listed below.

cherry

Cherry. Note the extra juice in the bottom. Had I used a little corn starch that would have helped.

I used my large handled soup bowls (from Williams Sonoma – they are 5″ wide and 17 oz capacity). Each makes a crisp that serves 2, so this recipe really makes enough to serve 4 people.

Crisp topping:

  • 1/2 cup sugar
  • 1/2 cup all purpose flour
  • 1/2 stick butter
  • 1/2 tsp cinnamon

Fruit filling:

  • 2 cups sour cherries, washed and pitted (2 cups before pitting)
  • 1/2 tsp corn starch (optional, for cherries)
  • Almond extract (for cherries)
  • Vanilla extract (for apricots)
  • 3 apricots, washed and sliced

Directions:

  1. Preheat oven to 350 F.
  2. Mix topping ingredients (excluding cinnamon) in bowl by hand making large chunks like crumb cake topping. Set aside.
  3. Optional: toss cherries with corn starch if you don’t want extra  juice in the bottom of the crisp bowl. I don’t mind it.
  4. Put cherries in one oven safe bowl and sprinkle with a few drops of almond extract (1/8 tsp).
  5. Put apricots in another oven safe bowl and sprinkle with a few drops of vanilla extract (1/8 tsp).
  6. Sprinkle half of topping over each bowl, try to keep larger chunks of topping like crumb cake.
  7. Sprinkle top of each with a little cinnamon.
  8. Bake for 30-40 minutes. The cherry took 35 minutes, the apricot 40 minutes.

 

 

 

 

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