Summer Cherry Crisp

Summer Cherry Crisp

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  • 6 cups sweet cherries, pitted
  • 1/2 cup plus 2 tablespoons brown sugar, divided
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 1 cup regular rolled oats
  • 1/2 cup all-purpose flour
  • Pinch of salt
  • 1/8 teaspoon nutmeg (optional)
  • 5 tablespoons butter, cut into cubes
  • 1/2 cup sliced almonds
  • Greek yogurt or ice cream, for serving (optional)


Preheat oven to 375° F.

Combine cherries, 2 tablespoons sugar, cornstarch, vanilla and lemon juice. Place in a 8-inch square baking dish.

In a small bowl, combine oats, flour, salt and nutmeg. Work butter into mixture with a pastry cutter or your hands until it makes a crumbly texture. Fold in almonds. Spread crisp topping over cherries and press gently to set in place.

Bake until bubbly and the crisp is golden, about 40 minutes. Serve with a dollop of yogurt or ice cream.

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