Friday, June 29, 2012

Individual Cherry Crisps

I like fruit for dessert because it is most often paired with vanilla ice cream and some sort of crumble, crust, or biscuit situation.



The cherry pies and crisps of my past were made with canned cherry filling. Cherries that are suspended in weird pink gel. Cherries that taste more like Jolly Rancher candies than actual fruit. Don't get me wrong, I ate (and would probably still eat) them. You'd be surprised what sins can be covered up by melty vanilla ice cream.

 However, I prefer fresh cherries. Cherries that taste like cherries.

This crisp is easy. It is doctored-up cake mix, butter, sugar and pecans. In that order.



Easy to make and easy to eat. A good life choice.


Individual Cherry Crisps
adapted from Bakerella's peach crunch cake

(makes two 4" ramekins)
stuff:
1 c cherries, halved with the pits removed
1 1/2 Tablespoons sugar
1 Tablespoon lemon juice
1/2 c yellow cake mix (any brand)
1/4 c quick oats
dash cinnamon
1 tablespoon butter, cut into small cubes
2 Tablespoons brown sugar
1/4 c pecans, chopped
vanilla ice cream, for serving

how-to:
*pre-heat oven to 350
1. In a small bowl, combine cherries, lemon juice and granulated sugar; set aside for 20 minutes and allow the fruit juices to be drawn out
2. Grease two 4" ramekins and prepare the cake topping: in a small bowl, whisk together cinnamon, cake mix and oats
3. Once berries have rested for 20 minutes, divide juice and fruit equally between the ramekins
4.  Sprinkle 1/2 of the cake/oat mixture over the berries in one ramekin, repeat with other serving
5. Dot 1/2 tablespoon of butter on top of cake/oat mixture in each ramekin then sprinkle with 1 Tablespoon brown sugar; finish with pecans
6. Bake at 350 for 35 minutes, the fruit will be bubbly and the crumble topping will be browned
7. Cool for 15 minutes; serve warm with vanilla ice cream


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