My pantry often contains cans of tart red cherries packed in water. They are the cornerstone of my holiday cherry pies. I usually buy more cans that I need for the pies and use them up in the late winter and early spring in easy-to-make cherry crisps. The crisps are sweet-tart joy and pair perfectly with ice cream.
Tart Red Cherry Crisp
INGREDIENTS
2 (14.5 ounce) cans tart red cherries, drained (whole tart pitted cherries in water, not canned pie filling)
1 1/2 cup granulated sugar
2 tablespoon cornstarch
3/4 cup all-purpose flour
1/2 cup brown sugar
1/2 cup (1 stick) cold butter, cut into 8 pieces
1/2 cup old-fashioned oats
For serving: Vanilla ice cream
Cook’s notes: Not every supermarket stocks canned tart cherries packed in water, so when I find them I buy several cans.
DIRECTIONS
1. Adjust oven rack to middle position. Preheat the oven to 350 degrees.
2. In a large bowl, combine drained cherries, sugar, and cornstarch. Pour into a 9-inch square baking dish.
3. In a food processor, add flour, brown sugar and butter. Pulse on and off until butter is cut into small pieces the size of peas. Add oats and pulse on and off until just barely combined. Sprinkle over cherries.
4. Bake in preheated oven for 40 to 45 minutes. The topping should be golden brown. Cool. Serve over ice cream.
Source: Adapted from Oregon Fruit Co.
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.