A crisp or crumble recipe is a beautifully simplistic way to enjoy seasonal fruit. This recipe can be pared with your favorite fruits all summer long, whether it’s cherries, blackberries, peaches, or apples to pick.

The first crisp of the season at our house is always sour cherry.  We have many fruit trees on the farm, but my husbands favorite is THE sour cherry tree.  Although we have planted other trees, he says the one his Great Uncle Glenn planted is the best. This cherry trees fruit has the perfect amount of tart with just a hint of sweetness, and I think that’s what makes it perfect for this recipe.

Filling

• 5-6 Cups sour cherries, stemmed and pitted
• 1/2 Cup sugar
• 2 T corn starch

Topping

• 1/2 Cup (1 stick) butter
• 1 Cup flour
• 1/2 Cup oats
• 1/2 Cup chopped pecans
• 1/2 Cup brown sugar
• 1/4 tsp cinnamon

Pour sour cherries into a 2 ½ quart baking dish and lightly toss with sugar and corn starch to coat.  In a stand mixer, cream butter and brown sugar.  Add flour, cinnamon, oats, and chopped pecans.  Beat on a low speed until mixture is combined and slightly crumbly.  If mixture is still sticky, you can add more flour.  Top sour cherries with crisp and bake in an oven @ 350° for 20-30 minutes, until bubbling and golden brown on top.  After your crisp has cooled from the oven, serve with a scoop of vanilla ice cream and enjoy!