6cupscherriesfrozen then thawed or fresh and pitted
¾cupgranulated sugar
2tablespoonscornstarchheaping
½teaspoonground cinnamon
Cherry Crisp Topping
1 ¼cupall-purpose flour
½cupold fashioned oats
12tablespoonsunsalted buttercut into cubes
¼cuplight brown sugar
¼cupgranulated sugar
¼teaspoonkosher salt
½teaspoonground cinnamon
½cuppecans
Instructions
Cherry Crisp Filling
First, preheat oven to 350°F and grease a 9 x 13 baking dish. Set aside.
Next, in a large saucepan, combine the cherries, sugar, cornstarch, and cinnamon.
6 cups cherries, ¾ cup granulated sugar, 2 tablespoons cornstarch, ½ teaspoon ground cinnamon
Then, cook over low heat until the mixture thickens then remove from heat.
Last, pour the filling into the prepared baking dish.
Cherry Crisp Topping
In a medium bowl or food processor, combine the flour, oats, butter, sugars, salt, cinnamon, and pecans until a crumble forms.
1 ¼ cup all-purpose flour, ½ cup old fashioned oats, 12 tablespoons unsalted butter, ¼ cup light brown sugar, ¼ cup granulated sugar, ¼ teaspoon kosher salt, ½ teaspoon ground cinnamon, ½ cup pecans
Use your fingers to place the topping over the cherry filling in an even layer. There may be some areas that aren’t covered.
Bake
First, place the crisp in the oven and bake for 30-35 minutes or until the top is golden brown.
Next, remove from the oven and allow to cool before serving.
Then, top with ice cream, whipped cream, or your other favorite toppings.
Last, store covered for up to three days.
Notes
The calories listed are an approximation based on the ingredients and does not include the whipped topping. Actual calories will vary. The cherry crisp can be stored in a sealed container on your counter for up to 3-days.