MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Alexis' Cherry Crisp
Categories: Fruits, Desserts, Dairy, Grains
Yield: 3 servings

5 c Pitted cherries
1/2 c Sugar
1 1/4 c Flour
2/3 c Brown sugar
10 tb Cold butter; in small
- pieces
3 tb (heaping) oats
pn Salt
Whipped cream

Set oven @ 350ºF/175ºC.

Toss together pitted cherries and 2 tablespoons of sugar
in a medium baking dish.

Combine flour, brown sugar, and a pinch of salt in
medium mixing bowl.

With a pastry cutter, two knives, or your hands (or a
combination of tools), work cold butter into flour
mixture until it resembles coarse meal (see above
picture).

Sprinkle mixture evenly over cherries.

Bake for 40 minutes, or until crisp until cherries are
bubbling and topping is golden.

Allow crisp to cool for 15 minutes.

Serve warm with whipped cream or ice cream spooned over
the top.

Notes:

We used cherries for our filling; however, but you can
substitute almost any combination of stone fruit or
berries for the cherries.

Adding chopped pecans or sliced almonds to the topping
would lead to a more nutty flavored topping.

Adding an extra 1 tablespoon of oats would make the
topping more chewy and cookie-like.

Adding lemon or orange zest to the topping would
pleasantly complement a stone fruit filling.

Crisp can be kept in the fridge for up to 5 days.

RECIPE FROM: https://porridgeformodernbears.wordpress.com

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