Cherry Crisp with Shortbread Crust
I have to admit that making this cherry crisp was a labor of love! Finding the right balance for the crust and topping was a challenge but i didn’t hate having to try this over and over!! Finally, I reached the perfect combo of the buttery crust, tart filling and sweet topping. Ideally served with a scoop of vanilla ice cream, this is the perfect way to end a summer night’s meal!
Ingredients
Filling
3 cups cherries, halved and pitted
1/2 cup sugar
2 tablespoons flour
2 tablespoons lemon juice
1 tablespoon lemon zest
Topping
1/2 cup oats
1/3 cup brown sugar
1/4 cup flour
1/4 cup unsalted butter, cubed and cold
1/2 teaspoon cinnamon
Crust
1/2 cup unsalted butter, melted
1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup flour
Directions
Preheat oven to 300 degrees
Line an 8in baking pan with parchment paper or tinfoil. In a bowl, combine all shortbread ingredients and stir to incorporate fully. Add shortbread to pan and using hands, press down to fully cover the bottom in an even layer. Bake for 15 minutes
Add all ingredients for the filling in a bowl and stir to combine. Let sit to macerate for 15 minutes.
Remove crust from oven and up oven temperature to 350 degrees
To make the streusel, mix the oats, flour, cinnamon and sugar in a medium bowl. Add cold cubed butter to streusel and using your hands, work the butter into the mixture until it resembles corse crumbs
Add filling to baking dish and spread evenly on top of crust. Using your hands, sprinkle topping evenly over filling. Bake in oven for 30 minutes until streusel is brown and the cherry filling is bubbling at the edges. Remove from oven and let sit at room temperature for 30 minutes and serve!
