The produce in the Pacific Northwest is abundant in the summer! Sometimes it’s hard to keep up with all that goodness. Right now, in mid summer, we have cherries and apricots coming out of our ears!! Traditionally, rainier cherries aren’t used in pies and baking because theyre not very tart, just sweet and delicious. I decided to give rainier cherry crisp a try anyway. I’ve added lime juice to give it a little tartness. This crisp turned out 100 times better than I expected. I was very pleasantly surprised upon the first warm, cinnamony bite. My husband and I ended up eating several large spoonfuls right out of the dish! This crisp is best served hot (you can reheat in the microwave if needed). I bet its fantastic ala mode as well! So without further ado, here is my recipe for Rainier cherry Crisp.
* I apologize for the lack of pictures, I was too excited while creating this dish to remember to stop and take pics! I will add pictures and re-post next time I make it.
4 cups fresh rainier cherries, pitted and halved
1 Tbsp. corn starched whisked in 1/3 cup cold water
2 Tbsp. lime juice (or lemon)
Crisp:1/3 cup a/p flour
3/4 cup quick oats
1/3 cup brown sugar, lightly packed
1 Tbsp. ground cinnamon
4 Tbsp. butter, melted
Preheat oven to 425 degrees Fahrenheit.
In a bowl, mix cherries, corn starch and lime juice until combined. Put cherry mixture in a 8 or 9 inch round pie dish. in a separate bowl, combine flour, oats, cinnamon and brown sugar, mix to incorporate and then add the melted butter. Mix until all ingredients are incorporated. Evenly spread the oat mixture to the top of the cherries. Bake 20-25 minutes or until top is golden brown. Enjoy warm!