Cherry Crisp

This week's TWD was chosen by Like Sprinkles On a Cupcake.
The rhubarb season is long gone here and I did not have any stashed away in the freezer like some of TWD members. But I found the tastiest cherries at the grocery store and I went to work to pit it with a pitter. I have pitted cherries with a knife in the past and what a waste of time it was. The $12.00 I spent on the heavy duty cherry pitter was totally worth it!



I had made mini cobblers last month and was not keen in making it again. I was hankering for some fruits crisp and that it is what I ended up making The recipe for the fruit filling was from Dorie's book and it can be found here. I made the crisp topping with some of my favourite ingredients - brown sugar, butter, sweetened shreds of coconut and a dash of aromatic Tahitian vanilla. I baked it till the tops are brown, around 30 minutes in a 375 degree oven. The tops were golden brown and and the fruits held their shape ( I am not a big fan of mushy baked berries). The baked crisp had a hint of almond flavour to it although I did not add any almond extract to topping of the filling. The verdict - a great dessert to make with minimum effort - a winner in my books. And it more than satisfied my craving! Below is the recipe for the crisp topping.

Crisp Topping
1 stick butter
1/2 cup brown sugar
1/2 tsp salt
4 tb all purpose whole wheat flour
1/2 cup shredded sweet coconut

Add all ingredients together and cut into flour with two forks until mixture is crumbly. Sprinkle over fruit filling.