Cherry Crisp

I got onto a baking kick Sunday evening, culminating in putting together a cherry crisp on a whim at 10:00 pm because I wanted to use up the bing cherries that were expiring in the fridge.

And because I'd been browsing a few of my cookbooks that afternoon and remembered the blackberry crisp recipe I'd bookmarked in one of them.

I've really gotten into baking lately; I finally understand that baking mojo. It is quite therapeutic...soothing and calming.

And delicious.

Cherry Crisp

adapted from Nigella Express

2-3 cups bing cherries, pitted & halved
1/4 cup sugar
1 teaspoon cornstarch
1/4 cup rolled oats
1/4 cup AP flour
1/4 cup light brown sugar
1/4 cup slivered almonds
1/2 teaspoon cinnamon
2 tablespoons butter, melted

• Mix the cherries, sugar, & cornstarch in a small but deep casserole dish.
• Mix the remaining ingredients in a bowl, then sprinkle over the cherries.
• Bake at 400 degrees for 25 minutes or until the topping is golden brown.
• Let cool just slightly before eating...you wouldn't want to scorch your tongue!