Cherry Crisp

A few relaxing days off and it is back to work tonight. The closing date on the house got moved back again due to the potato-head appraiser. Annoying but not a big deal. I just made lazy food for much of the week. Nothing noteworthy other then the cherry crisp. Actually, it was going to be cherry turnovers but my fillo dough was dried out and I needed to come up with something on the fly, as I had already done the filling.

Cherry Crisp

The Filling
2 1/2 cups of pitted cherries
3/4 cup of sugar
1/2 cup of water
1 table spoon of corn starch
1 teaspoon of vanilla
1 teaspoon of cloves

Bring all ingredients to a simmer in a saute pan. Let the mixture cook down until it darkens in color and begins to thicken. It should take around 5 - 10 mins of a med-low heat. Chill for 30 mins or until cool.










The Crisp
1 cup of oats
1 cups of whole wheat flour
1 cup of brown sugar
1/3 cup of maple syrup
1 tablespoon of oil
1 tablespoon of cinnamon
1 teaspoon of vanilla

Mix all ingredients together in a large mixing bowl. You may need to complete some mixing with your hands. The mixture should have some moisture but be crumbling as well. If it is forming into a ball, add more oats and flour. If it is not wet at all, add more syrup.

Pre-heat the oven to 350. In a 9x9 oven pan, evenly spread the cherry filling into the pan. Gently, spread the mixture over the top to cover evenly. You should use your hands for this, a spoon may make a big mess. Bake for about 20 mins, until top begins to darken.


Out of the oven