The Freshman Cook: Fresh Cherry Crisp / #FarmersMarketWeek

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We are celebrating #FarmersMarketWeek this week, and today I am sharing an easy and delightful Fresh Cherry Crisp with you! I baked this tasty dessert in 4-8 ounce dessert bowls, topped them with whipped cream and put a cherry on top. Everyone loved them! I think you will too!
Fresh Cherry Crisp
(recipe serves 4)
(printable recipe at end of page)

1 1/2 pounds Fresh Cherries
1 teaspoon Lemon Juice
1/2 teaspoon Sugar
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2-3 scrapes of Lemon Zest

Topping

1/3 cup firmly packed Brown Sugar

1/2 cup Flour

1/4 cup Rolled Oats

3/4 teaspoon Cinnamon

4 tablespoon cold chopped Butter 1/2 cup Heavy Whipping Cream
2-3 tablespoons Sugar

Wash your cherries. Pit each cherry. Slice each cherry into quarters.

Add the lemon juice, sugar, cinnamon, nutmeg, and lemon zest to the cherries and mix together.

In a separate bowl mix together the brown sugar, flour, rolled oats and cinnamon.

Add the chopped butter to the oatmeal mix.

Add the cherries to the baking dishes.

Top each dish with the oatmeal topping. I like when there is a bit of the cherries showing around the edge, but if you prefer, sprinkle it all over to cover the cherries. Bake at 375 degrees for 15-20 minutes. If you use a larger baking dish, extend the baking time needed. While your crisp is baking, make the whipped cream by mixing together the heavy cream, and the sugar on high speed.

Pit a cherry for the top of each dish. Leave the stem on and use the cherry pitter so that the cherry comes out of the bottom, and the stem stays intact. Top the dish with the whipped cream, a cherry and serve. Enjoy!

Check out more tasty #FarmersMarketWeek recipes from some blogging friends below! There is something for everyone!

Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Wednesday Farmer’s Market Week Recipes