May 10, 2012

Coconut Cherry Crisp

We were lucky enough to be given several containers of frozen sour cherries from my in-laws. Pre-pitted & everything! We're really enjoying them, as seen with the Chewy Cherry Granola & the Cherry Infused Vodka.

This crisp was a shot in the dark...I wasn't sure how honey & coconut would go with the cherries. The answer: deliciously!

I've made this crisp a few times, with some variations. What you see below was our favorite. This isn't as sweet as some crisps are, since we found that we liked some of the tartness from the cherries to shine through. Feel free to add more honey to suit your own sweet-tooth.

Coconut Cherry Crisp
Serves 4-6

For the base:
1 3/4 lb. sour cherries, washed, stemmed & pitted (frozen is fine)
3-4 T honey
1 T white whole wheat flour

For the topping:
1 c rolled oats
3 T shredded coconut
2 T white whole wheat flour
1/2 tsp ground cinnamon
pinch of ground nutmeg
pinch of salt
1 T honey
2 T raw sugar
2 T coconut oil

Preheat oven to 400*F. Spray a small baking pan (about 4"x8") with cooking spray. In a mixing bowl, mix cherries, honey, & flour. Spread in prepared baking pan. In the same bowl, combine oats, coconut, flour, cinnamon, nutmeg & salt. Add honey, sugar, & coconut oil. Use two forks or a pastry blender to cut the wet ingredients into the dry mixture to form a crumb. Spread the topping mixture over the cherry mixture. Bake for 45-55 minutes. Crisp is done when the cherries are bubbling & the topping is lightly browned.

Enjoy warm. If you're feeling especially decadent, serve with a scoop of vanilla ice cream.


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