Oh, cruel September.
This week has made it fairly clear to me that summer is over, even the fleeting summer that we had this year. Â And in the, um, four days that we had this summer of good weather and quality local berries, this was my favorite creation.
Gee, Katy. Â A cherry crisp. Â How original.
But there is something in the simplicity of this recipe that appeals to me. Â Maybe it’s because my mother is such a “crisp” person, and she makes them at almost every holiday, but yet I had never made one myself. Â Maybe it’s just the rarity of these gorgeous summer cherries, in a season where local produce has been hit hard by the weather’s miserable twists and turns. Â Maybe I’m just nostalgic because summer came and went, and somehow it feel like I missed it.
Or maybe it’s just a really good, simple recipe. Â One that you should make, before these berries are gone for another 361 days. Â Although, who knows? Â Maybe this means we’re in for six months of summer next year…
For the filling:
2 cups pitted cherries, cut into halves or quarters
1/2 cup sugar
2 tablespoons all-purpose flour
For the crust:
3/4 cups all-purpose flour
1/2 cup oatmeal
1/2 cup brown sugar
1 stick (1/2 cup) butter
Preheat your oven to 375 degrees.
Toss together the cherries, 1/2 cup sugar and 2 tablespoons flour. Allow to rest for 20 minutes, and then spoon 1/3 cup of the cherry mixture into six ramekins.
Meanwhile, in a large bowl, combine 3/4 cup flour with the oatmeal and brown sugar. Cut in the butter with a fork or pastry cutter, until the mixture is crumbly. Sprinkle it over the cherries in each ramekin.
Bake in preheated oven for 25 to 30 minutes, or until the oatmeal crust turns golden brown.