August 6, 2009
Oh no! I totally lost track of this recipe and now cherry season is quickly fading. (After what was a rough season to begin with here in the northeast, thanks to what seemed like never ending rain.) To be honest, I was able to pick up a bag of cherries at my local farmer’s market this past weekend, but I (ack—knowingly!) failed to ask where they were from. They were really delicious and I wanted them. (So there.)
If you find yourself in the same situation, I promise you’ll be happy to use the last of your summer cherries in this recipe. Otherwise, pick up a bag of frozen organic cherries or substitute (in-season!) peaches, plums (we got great little yellow ones this weekend), and/or blackberries.
Cinnamon Cardamom Cherry Crisp
adapted from Martha Stewart
(can be served to kids 10+ mos)
1 3/4 lbs organic pitted cherries, fresh or frozen
1/2 c, plus 2 tbsp organic all-purpose flour
1/3 c organic rolled oats
1/4 tsp baking powder
1/4 tsp salt, plus another pinch
1/2 tsp organic cinnamon, plus another 1/4 tsp
6 tbsp organic unsalted butter, softened
3 tbsp packed organic light-brown sugar
3/4 c organic sugar
2 tsp cornstarch
1/4 tsp organic cardamon
1/2 tsp organic vanilla extract
1. Preheat oven to 375 degrees. If using frozen cherries, spread them in a single layer on a rimmed baking sheet. Let stand at room temperature until cherries have thawed almost completely but still hold their shape, about 30 minutes. Drain off any accumulated liquid.
2. Whisk together flour, oats, baking powder, 1/4 tsp salt, and 1/2 tsp cinnamon in a medium bowl; set aside. Put butter, brown sugar, and 1/4 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy.
3. Stir flour/oats mixture into butter mixture until just combined. Work mixture through your fingers until it forms coarse crumbs ranging in size from small peas to gum balls; set topping aside.
4. Stir together cherries, remaining 1/2 cup sugar, cornstarch, 1/4 tsp cinnamon, cardamom, vanilla, and a pinch of salt in a medium bowl. Transfer cherry mixture to an 8-inch baking dish. Sprinkle the topping evenly over cherry mixture. Bake until topping turns golden and juices are bubbling, about 50 minutes to 1 hour. Let cool before serving.