“A cherry crisp using sour pie cherries that has an oatmeal crunch topping. This is delicious warm from the oven with ice cream. Fresh, frozen, or canned cherries may be used.”

INGREDIENTS:

4 cups pitted sour cherries

· 1 1/2 cups white sugar

4 tablespoons all-purpose flour

For the crumble topping

• 1 cup rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup light brown sugar, firmly packed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2  teaspoon salt
• 1 stick (4 oz) unsalted butter, cold, cut into small pieces
• 1/2 cup pecans or walnuts, chopped (optional)

DIRECTIONS:

Preheat oven to 375 degrees F
In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9×13 inch baking dish. In a medium bowl,

• In a medium bowl, whisk together all the crumble topping, Work the butter in with your fingertips until the mixture is crumbly.
• Evenly sprinkle the topping over the filling
• Bake the crumble until the topping is golden brown and the juices bubble around the edges, 40 to 50 minutes.
• Let the crumble cool almost completely before serving.