What makes our Tart Cherry Crisp wicked good? A sumptuous homemade cherry pie filling made with plenty of fresh picked tart cherries as well as a “blonde” oat streusel topping with just the right salty-sweet and buttery richness you would expect in a darn good tart cherry pie and accented with the subtle crunch of sliced almonds. Scrumptious. Both easy and scrumptious. What’s not to love about that?
- For the Tart Cherry Pie Filling
- 3 cups (1½ pints or 810 g) Homemade Tart Cherry Pie Filling, recipe by Wicked Good Kitchen
- For the Almond Streusel Topping
- ¾ cup (68 g) old-fashioned rolled oats
- ½ cup + 2 tablespoons (78 g) all-purpose flour
- ½ cup + 1 tablespoon (112 g) granulated cane sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon (2.4 g) fine-grain sea salt
- 6 tablespoons (¾ stick or 85 g) chilled unsalted butter, cubed
- 6 tablespoons (36 g) sliced blanched or unblanched almonds
- Shortening, to prepare baking dish, such as organic palm by Spectrum®
- Arrange oven rack in lower third of oven and preheat oven to 375ºF. Lightly grease 9-inch deep-dish pie plate or baking dish with shortening. Spoon and pour filling into prepared baking dish and smooth the top evenly with rubber spatula.
- Prepare the Almond Streusel Topping: In a large mixing bowl, combine oats, flour, sugar, cinnamon and salt. Add butter and toss to coat with flour mixture. Using a pastry blender, cut in butter until mixture resembles very coarse crumbs. Finish blending with fingers until mixture holds together in clumps. Gently toss in nuts.
- Use hand to gently clump portions of streusel by squeezing and use fingers to sprinkle small clumps of streusel evenly over top of filling.
- Bake until juices are bubbling and the topping is golden brown, about 50 minutes. To prevent topping from browning excessively, cover with aluminum foil during last 15 to 20 minutes of baking. Cool on wire rack.
- To Serve: Serve warm with ice cream, frozen yogurt or fresh whipped cream. Store leftovers covered in refrigerator.
How to Measure All-Purpose Flour for this Recipe: This tip is provided for bakers who do not own a kitchen scale and will be measuring flour by volume rather than by weight. First, aerate your flour very well by stirring it in the container. Then, simply use the dip and sweep method by gently dipping your dry measuring cup into the flour (without packing it) and level off the top with a straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) This should yield about 125 grams per 1 cup of flour. Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.
For Gluten-Free Option: Substitute ½ cup plus 2 tablespoons (80 grams) Cup4Cup (C4C) Gluten-Free Flour, available at Williams-Sonoma, or your favorite gluten-free flour blend measured cup for cup or by grams in place of the all-purpose wheat flour called for in the recipe. Also, be sure to substitute the oats with certified gluten-free oats such as Bob’s Red Mill®.
Original Recipe Source: WickedGoodKitchen.com
Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.