Growing up I hated cherries unless they were fresh. I hated cherry pie, I hated cherry crisp and anything else that involved cherries. Then I had cherry pie made with fresh cherries, not that weird cherry pie filling. My life was changed. Cherry desserts are actually really awesome! Well, when they are made with fresh cherries
I knew when they fine folks at Le Creuset and Williams-Sonoma asked me to show off their new color, Quince, I had to make something delicious and pretty. That’s when I went to my old friend, cherries. Doesn’t all that delicious crumb topping and those sweet cherries look gorgeous together with that color!
Now, here is the thing. There is a little Pinterest competition going on and I really want to win. Why you ask? Well, if I win you win! That’s right! If I win I get to giveaway three Le Creuset Quince pieces! I know you all love that! So, what three pieces would be up for grabs in the giveaway?
- Le Creuset 3.5 qt. signature braiser
- Le Creuset 10.25″ signature skillet
- Le Creuset 3.5 qt. oval dutch oven
Frozen Cherry Crisp
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
1/2 cup white whole wheat flour
1/2 cup all-purpose flour
3 12 ounce bags frozen cherries
1/3 cup brown sugar
1 tablespoon fresh lemon juice
3/4 cup quick cooking oats
2/3 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
7 tablespoons cubed unsalted butter (cold)
Preheat the oven to 375 degrees.
Sift together the white whole wheat flour and all-purpose flour in a small bowl. Set aside.
In a medium bowl add frozen cherries, sugar, lemon juice and 1/4 cup of the sifted flour. Add to a 3 1/2 quart Le Creuset braiser pan.
In a large bowl add remaining flour, oats, brown sugar, cinnamon, nutmeg and salt. Mix together and add in cubed butter. Using a pastry blender blend in the butter until your topping is the texture of small clumped sand.
Top frozen cherries with oat crust and bake until the crust is golden brown, about 45 minutes to 1 hour.