What do you get when you combine tart black cherries, rolled oats, fragrant cinnamon and allspice with a beautiful, rustic pie crust? A dessert that is to die for! This simple-to-make recipe provides the perfect ingredients to fulfill your dreams of warm crisps on a cold winter’s day. And what better time of year is there to indulge in such tasty pleasures?
This pie is a different take on the old-fashioned Black and Blue. Rather than using regular blueberries, to create a truly dark colored pie, I used tart dark cherries. I also added some cinnamon to give it a lovely aroma and made sure that I did not overdo the spices in the filling! The crust was similar to my original Blackberry Crisp Crust, but added some rolled oats mixed with brown sugar to give it added texture.
If you want a sweeter pie, try leaving out the allspice and some of the cinnamon. If you want to make it gluten-free, use rice or sorghum flour as your primary flour instead of regular white flour. It will add some extra crunch and texture to the crust.
Follow the recipe below for the most delicious and satisfying dessert you can imagine.
Homemade Warm Black Cherry Crisp
Tip: Frozen cherries are much easier to use than fresh for this recipe. Place frozen cherries in a small strainer set over a large bowl to collect the liquid while thawing. Reserve the liquid to use in smoothies, cocktails, or non-alcoholic beverages. For example, you can combine some of the cherry juice with club soda and some crushed mint for a refreshing spritzer.
Warm Black Cherry Crisp Recipe
- 4½ cups frozen black cherries chopped
- 1/4 cup honey
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1 tsp fresh thyme leaves
- 1 cup old-fashioned rolled oats
- 1/2 cup almond flour
- 1/2 cup pecans chopped
- 1/3 cup honey
- 3 tbsp butter
- 1/8 tsp table salt
- 2 tbsp coconut oil melted
- Place top oven rack in the center position and pre-heat oven to 350°F.
- Combine thawed chopped cherries, honey, cinnamon, allspice, cloves, and thyme leaves in a bowl. Toss to combine and set aside.
- Combine the topping ingredients in a separate bowl and stir until oats are thoroughly coated and all ingredients are well combined. Set aside.
- Lightly grease the four 9-oz. oval cast iron baking dishes (or the 10” castiron skillet) with coconut oil.
- Divide the cherry mixture equally among the cast iron mini-servers and spread into an even layer. Divide the topping between the 4mini-servers, as well, and spread into a thin layer on top.
- Place into pre-heated oven and bake for 30 minutes, or until the top is nicely browned and the cherry mixture is nice and bubbly. Tip: If using a 10” skillet, cover loosely with aluminum foil after 30minutes and bake for another 10-15 minutes.
- Remove from oven and set aside to cool for 5-10 minutes before serving plain or topped with some Greek yogurt, whipped cream, and/or sugar-free ice cream. Garnish with a couple sprigs of fresh thyme, if desired. Enjoy!
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