Bourbon Cherry Crisp
This buttery bourbon cherry crisp combines sweet bourbon infused dark cherries with brown sugar cinnamon oatmeal streusel. Toasted almonds add a little crunch while vanilla ice cream adds a lovely contrast to the warm cherry filling.
Foto: Sally's Baking Addiction — Sally
Ingredients
- 5 cups halved pitted cherries*
- 1/2 cup (100g) granulated sugar
- 3 Tablespoons (21g) cornstarch
- 2 -3 Tablespoons (30-45ml) bourbon*
- 1/2 teaspoon pure vanilla extract
- 1/2 cup (100g) packed light or dark brown sugar
- 6 Tablespoons (46g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 6 Tablespoons (85g) unsalted butter, very cold and cubed
- 2/3 cup (57g) old-fashioned whole rolled oats
- optional: handful of slivered/chopped/sliced almonds
Steps
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Preheat oven to 350°F (177°C). Lightly grease a 9-inch round or 9-inch square baking dish (or similar size).
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Mix all of the filling ingredients together in a large bowl, then spread into the baking dish.
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Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture is crumbly. See photo above for a visual. Fold in the oats and almonds. Sprinkle evenly over filling.
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Bake for 40-45 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm. You can also serve room temperature or cold.
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Cover leftovers and store in the refrigerator for up to 5 days.
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