Monday, June 15, 2015

Sweet Cherry Crisp


 Just like the cherry pie and cherry ice cream I posted about recently, this Cherry Crisp was made with cherries from our cherry tree. We even served this with the cherry ice cream.  The whole family really loved this crisp.  For some reason, they boys weren't crazy about the cherry pie.  Too bad, because that one was a lot more work!  This one is super easy, so I'd probably make this recipe again next time instead of the pie, although making the pie was very satisfying.
I just got two of my wisdom teeth out on Saturday, so I'm only eating soft foods right now and liquids.  We made this crisp a few weeks ago, and I have some stuff backed up to post here.  BTW, I'm in Italy and apparently they don't use "the good meds" after dentist work that one might enjoy back in the US.  The stuff they gave me didn't really do anything.  I want to be totally out of it and loopy, gosh-darn-it!!!  Oh well, I think the worst days are behind me now.  I only have an ache in my mouth and a huge swollen cheek now.  For some reason, one side is fine and dandy and on the other, it looks like I'm holding a giant grapefruit inside my mouth. But anyway.  Also, the best thing I've eaten for the past 2 days had to be last night when I made myself mac and cheese... sauce.  Just the cheese sauce.  And cooled it to lukewarm, and ate it with a spoon.  It was almost like eating real food!!  Yum!  Lol.
Sweet Cherry Crisp
adapted from Food

4 cups pitted sweet cherries (measure after pitting)
3 tablespoons vanilla sugar (or regular sugar)
2 tablespoons cornstarch
1⁄2 tablespoon lemon juice
1⁄8 teaspoon almond extract

Crisp:
1/2 cup brown sugar
1/2 cup flour
1/2 cup rolled oats
1/3 cup cold butter, cut into pieces
3/4 tsp cinnamon

1.  Preheat oven to 375 degrees. In a large bowl, gently toss first 5 ingredients together. Place in a greased casserole dish, 8 inch square pan, or a deep-dish pie pan.

2.  In another bowl, mix the rest of the ingredients, using a pastry blender or fork. The mixture should resemble course crumbs. Spread mixture over pie filling. Bake for 30 minutes or until brown. Serve warm with vanilla ice cream.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

2 comments:

Debbie Carter said...

Awww.... I hope you are less swollen and feeling better.

What a Dish! said...

Thanks, Debbie. I did eat pineapple but not as long beforehand as I should have. I had a hard time getting to the store last week. It's getting better now though.