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.