It’s official–cherry season 2017 will soon be over, folks. Prices will soon creep back up and the pickings are getting slim. If you find a good bag (or have some already frozen), this recipe is a great way to put them to use. I combined fresh cherries provided to me by Northwest Cherry Growers with chopped apples to make this slow cooker cherry apple crisp while I ran errands. When I returned to my house, the whole place smelled edible. This one is a winner, y’all. Consider it a bridge between seasons–cherries for summer and apples for fall. It’s sweet, warm, and bursting with fruity flavors. It’s easy to make and even easier to eat. I might have gone back for seconds…and thirds. Oops! I plan to make this again further into the Fall season with some of the cherries I’ve got stashed away in my freezer. Hopefully you’re able to do the same before they disappear. This dish turns out equally well with either fresh or frozen and a couple of other recipes where I’ve used frozen cherries in place of fresh ones are here and here.
Like most slow cooker meals, this dessert is super easy. You just mix up your filling ingredients in the crock then add your crisp topping ingredients over that. The only step you might not automatically think of (at least, I didn’t) is placing a paper towel on top of everything before putting the lid on. This little trick catches the steam that condenses on the inside of the lid during cooking and might drop back down into the crock, leading to a soggy crisp. Not cute! I set mine on high for about 4 hours but you could, instead, set it on low at the beginning of the day and have dessert (forget dinner!) ready after work. I topped this off with a scoop of vanilla caramel ice cream and all I can say is oooh-weee!
I’ve got one more recipe up my sleeve in this series celebrating cherry season (my favorite fruit season). It’s easy, boozy, and perfect for summer. Here are cherry recipes from the past few weeks, in case you missed any:
You might have noticed that it is Friday and my posts usually go up on Tuesdays and Thursdays. Today, I’ve collaborated with Cyn at Especially Southern and other Southern food bloggers to showcase our favorite down-home flavors. Check out all of our creations on Instagram through #southernsummerflavors! Thanks for reading.
In partnership with Northwest Cherry Growers. As always, all opinions are my own.
- 1 pound fresh or frozen cherries pitted
- 3 apples peeled and cut into chunks
- 2/3 cup sugar
- 1/4 cup flour
- 1/4 cup lemon juice
- 1 cup rolled oats
- 1/2 cup brown sugar firmly packed
- 1/4 cup flour
- 1 teaspoon cinnamon
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon sea salt
- 1/2 cup butter melted
Add filling ingredients to crock and mix well until fruit is coated.
Mix dry topping ingredients in a bowl then mix in melted butter. Drop over top of filling.
Place a dry paper towel on top of filling then cover with lid and cook on high for about 4 hours.