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
How would you rate this recipe?
Preparation
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.