Description
A delicious and comforting Cherry Strawberry Crisp featuring sweet cherries and juicy strawberries baked under a crunchy oat, walnut, and brown sugar topping. Perfect for a cozy dessert that highlights fresh summer fruit with a buttery, nutty crumble.
Ingredients
Scale
Fruit Filling
- 1 pound dark, sweet cherries, pitted and halved
- 2 pounds strawberries, quartered
- 3/4 cup light brown sugar
Crisp Topping
- 3/4 cup light brown sugar
- 12 tablespoons (1 1/2 sticks) chilled butter, cut into pats
- 2 cups old fashioned oats
- 1 cup all-purpose flour
- 1 cup walnuts, chopped fine
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the crisp evenly and effectively.
- Prepare the fruit filling: In a large cast-iron skillet or a 9-inch baking dish, combine the pitted and halved cherries, quartered strawberries, and 3/4 cup of light brown sugar. Mix gently to evenly coat the fruit with sugar.
- Make the crisp topping: In a separate bowl, combine the remaining 3/4 cup of light brown sugar, old fashioned oats, chilled butter pats, all-purpose flour, and finely chopped walnuts. Use a pastry cutter or your fingers to work the mixture until it forms small pebble-sized crumbs.
- Assemble the crisp: Evenly spread the prepared oat and walnut topping over the fruit mixture in the skillet or baking dish, covering all the fruit.
- Bake: Place the skillet or dish into the oven and bake for 35 to 40 minutes until the topping is golden brown and crisp and the fruit is bubbling at the edges, indicating it is cooked through and juicy.
Notes
- Use chilled butter to achieve a better crumbly texture in the topping.
- Adjust sugar levels depending on the sweetness of your fruit.
- Cast-iron skillets help distribute heat evenly, but a good quality baking dish works well too.
- Allow the crisp to cool slightly before serving for the topping to set.
- Serve warm with vanilla ice cream or whipped cream for extra indulgence.
