Montmorency Cherry Crisp

The Montmorency cherry, a sour cherry found in the United States, Canada and France, is the most popular cherry used for pies and preserves. In this recipe, the rich bittersweet cherry is topped with a buttery brown sugar rustic crumb crust.  I made this recipe while I was vacationing in Orleans, France and even though I only had access to a very small kitchen with limited equipment, the crisp came out delicious.  This recipe is a must try if you ever come across these delcious tart cherries.

 

 

 

 

 

 

Step 1: To make the cherry filling: Using a cherry pitter, remove seeds from cherries.

 

   

 

Step 2: Mix the cherries, cherry juice, cornstarch, tapioca, and sugar together and let stand for 10-15 minutes.

 

 

Step 3: Place cherry mixture in the bottom of a greased 8" x 8"  glass baking pan. 

 

 

Step 4: To make the crumb topping: With a pastry blender, mix the oats, butter, brown sugar and flour together until crumbly. 

 

Step 5: Spread rolled oat mixture over the cherries. 

 

 

Step 6: Bake at 350° for 20 minutes or until cherries are bubbling.