Bourbon Cherry Crisp
Total Time
1 hour
Prep Time
10 minutes
Cook Time
45 minutes
Rating
4.7 out of 5 stars
(23)
Ingredients
serves 8
- 5 cups halved pitted cherries*
- 1/2 cup (100g) granulated sugar
- 3 Tablespoons (21g) cornstarch
- 2–3 Tablespoons (30-45ml) bourbon*
- 1/2 teaspoon pure vanilla extract
- 1/2 cup (100g) packed light or dark brown sugar
- 6 Tablespoons (46g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 6 Tablespoons (85g) unsalted butter, very cold and cubed
- 2/3 cup (57g) old-fashioned whole rolled oats
- optional: handful of slivered/chopped/sliced almonds
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Preparation
Step 1
Preheat oven to 350°F (177°C). Lightly grease a 9-inch round or 9-inch square baking dish (or similar size).
Step 2
Mix all of the filling ingredients together in a large bowl, then spread into the baking dish.
Step 3
Make the topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture is crumbly. Fold in the oats and almonds. Sprinkle evenly over filling.
Step 4
Bake for 40-45 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm. You can also serve room temperature or cold.
Step 5
Cover leftovers and store in the refrigerator for up to 5 days.
Step 6
Save recipe for the next time?
Chef's notes
Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F (177°C) for 20 minutes or until heated through. Do not suggest preparing the crisp and storing it, unbaked, in the refrigerator because the topping will get soggy. You can prepare and assemble the crisp through step 3 and freeze for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 4.
Cherries:
You need about 1.5 lbs of cherries. You can use any variety—I use a combination of dark sweet and rainier. If using sour cherries, increase sugar to 3/4 cup depending on how sweet you like it. You can use frozen cherries. Thaw and blot them with a paper towel before using.
Bourbon:
I’m not much of a bourbon connoisseur. Since the bourbon is being used in a recipe and you only need a couple Tablespoons, no need to purchase the fancy stuff. I used Jim Beam. I tested the recipe with 2 Tablespoons and 3 Tablespoons. Anywhere around either amount is great. If you’d rather skip the alcohol, use 2 Tablespoons of orange juice or 1 Tablespoon of lemon juice instead.
