I have been waiting since last June for this!
A cherry crisp made from the cherries we canned after the picking and processing frenzy of last June! It is so good!!! It is sweet and a little bit tart, it tastes like early summer! Want to make one too?
Cherry Crisp (Wheat, dairy egg and nut free)
1 quart cherries canned in their own juice (not pie filling) or 5 cups frozen cherries thawed or 5-6 c fresh pitted cherries
1/2 cup sugar
2 Tbs corn starch
1 c rolled oats (use certified gluten free to make this a GF desert)
1 c packed brown sugar
1/2 c GF flour (or regular all purpose flour)
1/4 tsp cinnamon
1/2 dairy free margarine (or butter or soy free butter alternative)
Preheat the oven to 375 and spray an 8x8 or 9x9 baking pan with cooking spray. Put the cherries in a mixing bowl and stir the sugar and corn starch into them. Pour the mixture into the sprayed pan.
In the bowl of a food processor, combine the oats, brown sugar, flour, and cinnamon. Pulse a few times to combine. Cut the margarine into pieces and sprinkle over the mixture in the food processor. Pulse another few times to cut in the margarine, the mixture should look like it is clumping together in chunks.
Spread the mixture evenly over the top of the fruit and bake 30-40 minutes (depending on how juicy the fruit is) until the top browns. Serve warm or cooled. We have been know to eat this for breakfast. ;)