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Sour Cherry-Cranberry Crisp

Source of Recipe


From "The All-American Dessert Book" by Nancy Baggett






List of Ingredients



• 1 cup granulated sugar, or more to taste
  
• 1-1/2 Tbsp all-purpose flour
  
• 6 cups pitted fresh sour cherries, or 3 (15-ounce) cans pitted unsweetened sour cherries, well-drained
  
• 2 cups fresh (or frozen, partly thawed) cranberries, coarsely chopped
  
• .
  
• -- Streusel --
  
• 1 cup all-purpose flour
  
• 1 cup old-fashioned rolled oats
  
• 3/4 cup packed light brown sugar
  
• 3/4 cup chopped walnuts
  
• 1/2 tsp ground cinnamon
  
• Scant 1/2 tsp salt
  
• 10 Tbsp (1 stick plus 2 Tbsp) unsalted butter, melted
  
• .
  
• Vanilla ice cream or whipped cream, for serving
  






Instructions



1. Position a rack in the middle of the oven and preheat to 375° F. Grease a 13- x 9-inch baking dish or coat with nonstick spray.
   
   
2. In a large bowl, thoroughly stir together the granulated sugar and flour. Gently stir in the cherries and cranberries until evenly incorporated. Spread the filling evenly in the baking dish.
   
   
3. In a large bowl, thoroughly stir together the flour, oats, brown sugar, walnuts, cinnamon and salt. Stir in the butter until evenly incorporated and the mixture forms small clumps. Sprinkle the streusel evenly over the filling. Bake 40 to 50 minutes, or until the top is well browned and the filling is bubbly. Transfer to a wire rack. Let cool to barely warm or room temperature. Serve the crisp spooned into bowls or onto dessert plates. Top with scoops of vanilla ice cream or dollops of whipped cream.
   
   Makes 8 to 10 servings.
   
   






Final Comments


The crisp will keep, covered, at room temperature 24 hours, or refrigerated up to 3 days. Let come to room temperature or reheat in a low oven to barely warm before serving.