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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.




For the cherry filling:

3-1/2 cups pitted tart cherries
1/4 cup cherry juice

  • 1 tablespoon cornstarch

  • 2 tablespoons tapioca

  • 1/2 cup sugar

For the crisp topping:

  • 1 cup quick rolled oats

  • 1/3 cup unsalted butter

  • 1/2 cup brown sugar

  • 1/2 cup flour



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.



This was magnificent! I had the pleasure of having some of the original batch in France. Highly recommended

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