Fresh Milled Flour Sour Cherry Crisp
This cherry crisp made with fresh milled flour is the perfect balance of sweet and sour. I love using the sour cherries for this, but you could decrease the sugar amount and use sweet cherries if that is all you have on hand. Also, you can adjust the crisp to include rolled oats, sliced almonds, or really anything you think sounds delicious with this dessert recipe.
Ingredients
- 5 Cups pitted sour cherries- fresh or frozen 800g see notes for sweet cherries
- 1 cup sugar 200g could sub for 2/3 cup honey
- 1/2 tsp cinnamon
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 3 TBSP fresh milled flour 24g
Crumble Layer Ingredients
- 1/2 cup unsalted butter cubed 113g
- 1/2 cup brown sugar 110g
- 1 cup fresh milled flour 120g I love to use spelt in this
- 1 tsp baking powder
- 1/4 tsp salt omit this if using salted butter
- *Optional- 1/2 cup rolled oats, shredded coconut, or chopped nuts.
Instructions
- Firstly, preheat the oven to 375*F.
- Then, prepare your 8x8 baking dish. I like to coat it with softened butter on the bottom and up the sides of the pan.
- Mill the flour, take 3 TBSP out of the flour to use for the cherry layer, and then pour the rest (1 cup or 120g) into a medium mixing bowl, set to the side.
- In a large mixing bowl, add cherries (fresh or frozen is fine,) the 3 TBSP of fresh milled flour, sugar, cinnamon, almond extract, and vanilla extract. Stir until combined, but not smashing up the cherries.
- Pour this cherry layer into your prepared baking dish.
- Now, to the rest of the flour add brown sugar, baking powder, salt, and any optional topping add-ins. Then, mix to combine.
- To the flour mixture add the cubed butter, and using a pastry cutter or two knives, cut the butter into the flour mixture until they are the size of a pea. You can use your hands to smoosh the butter and flour mixture together if you prefer.
- Pour the flour mixture on top of the cherry layer.
- Bake for 50-55 minutes. The topping should be golden brown, and the cherry filling will be bubbling. After baking, let it cool for 10-20 minutes.
- Lastly, serve still warm for best results. Enjoy!
Notes
-If using sweet cherries instead of sour cherries, you will want less sugar in the cherry layer, so I would decrease it to 2/3 cup sugar 130g or 1/3 cup honey)
-While this fresh milled flour cherry crisp is best enjoyed warm and fresh, to store cover and place in the fridge for up to 4 days. For longer storage, cover and place in freezer for up to 3 months. To thaw, warm in microwave or oven until heated through. Enjoy!