Sour Cherry Walnut Crisp
 
 
I bought a shiny new cherry pitter, and found that it will not pit small sour cherries. My brother-in-law Nathan told me that a small (clean) paperclip does the job quite nicely. Sure enough, if you push the curved end of the paperclip into the cherry, you'll easily scoop out the pit (and save yourself a few extra bucks).
Author:
Recipe type: Dessert
Serves: 6 servings
Ingredients
Cherry filling:
  • 2 lb sour cherries, washed, stemmed, and pitted (about 4 cups after pitting)
  • ⅔ cup granulated sugar
  • 2½ TB tapioca pearls, ground into a powder in a spice grinder or coffee grinder
  • ¼ tsp kosher salt
Crisp Topping:
  • 1 cup rolled oats
  • ¾ cup walnuts
  • ¾ cup all-purpose flour or whole wheat pastry flour
  • ½ cup light brown sugar
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon kosher salt (decrease salt slightly if using table salt or sea salt)
  • 6 tablespoons cold unsalted butter or vegan butter, cut into small pieces
Instructions
  1. Preheat the oven to 375˚f
  2. Stir the cherries, sugar, tapioca and salt together in a medium bowl and set aside.
  3. Grind ½ cup of the walnuts with ¾ cup rolled oats in a food processor. Transfer to a medium bowl. Add the remainder of the oats, flour, cinnamon, sugar and salt. Whisk to combine. Mix in the butter with a pastry blender, or with your hands, until it reaches a crumbly, coarse meal texture.
  4. Stir the cherries to re-coat with the sugar mixture. Place in a well-buttered pie pan, or split between smaller baking dishes, such as ramekins. Add the crisp topping in a layer over the cherries. Chop the remaining walnuts, and sprinkle over top.
  5. Bake for 45 minutes to 1 hour, or until the top is golden and crispy, and the fruit is bubbling.
Recipe by Spoon With Me at https://spoonwithme.com/sour-cherry-walnut-crisp/