4-6tablespoonsgranulated sugar,depending on sweetness of your cherries
1tablespoonfresh lemon juice
4tablespoonscorn starch
1cuprolled oats
½cupflour
¼cupbrown sugarpacked
¼cupgranulated sugar
½teaspoonvanilla extract
6tablespoonsbutter,melted
Instructions
Baked recipe
Preheat oven to 350°F. Grease an 8x8" (or similarly sized) pan. Set aside.
In a large bowl, stir together cherries, 4-6 tablespoons granulated sugar (depending on sweetness of cherries), lemon juice and corn starch until evenly coated. Pour mixture into prepared pan.
Add oats, flour, brown sugar and ¼ cup granulated sugar to another bowl. Stir together. Pour vanilla extract and melted butter on top of oat mixture and stir to combine. Sprinkle evenly over cherries.
Bake for 40-50 minutes or until bubbling around all the edges. Tent lightly with foil after 30 minutes if browning too quickly. Remove from oven, cool slightly and serve warm with ice cream.
Grilled recipe
Preheat grill to medium heat. Grease a large cast iron skillet or double up two 8 x 8-inch disposable foil pans and grease the top one. .
In a large bowl, stir together cherries, 4-6 tablespoons granulated sugar (depending on sweetness of cherries), lemon juice and corn starch until evenly coated. Pour mixture into prepared pan.
Add oats, flour, brown sugar and ¼ cup granulated sugar to another bowl. Stir together. Pour vanilla extract and melted butter on top of oat mixture and stir to combine. Sprinkle evenly over cherries. Cover and firmly seal with heavy duty aluminum foil.
Grill for 30-35 minutes or until bubbling around all the edges. Remove foil and grill for an additional 5-10 minutes or until topping is set. Remove crisp from grill and allow to cool for slightly. Serve warm with ice cream.
Notes
You can use fresh or frozen cherries in this recipe. If using frozen cherries, defrost in a single layer on a sheet pan and drain before adding to recipe.
If you use frozen cherries, add an extra tablespoon of corn starch to the recipe to make sure the filling isn't too runny.
For best color, use a mix of sweet and tart cherries. If using all tart cherries, add an extra two tablespoons of sugar to the cherries.
You can pit fresh cherries up to a day ahead of time. Keep covered in the refrigerator until ready to assemble the crisp.
Store baked crisp covered in the refrigerator for up to 3 days. You can also freeze an unbaked crisp to use later. Defrost completely in the refrigerator before baking according to recipe directions.