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Bourbon Cherry Crisp
Bourbon Cherry Crisp
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Prep Time:
45 minutes
Cook Time:
35 minutes
Total Time:
100 minutes
Indulgent bourbon-infused Bing cherry crisp with rich oaky, caramel, and vanilla flavors. Guaranteed to leave you craving more!
Ingredients:
  • For the filling
  • 1 1/2 pounds (4 1/2 cups) (710 grams) fresh sweet cherries, stemmed and pitted
  • 3/4 cup (157 grams) granulated sugar
  • 1/4 cup (29 grams) cornstarch
  • 1/4 teaspoon kosher salt
  • 2 tablespoons bourbon
  • For the streusel topping
  • 3/4 cup (90 grams) all-purpose flour
  • 3/4 cup (81 grams) quick-cooking oats
  • 1/2 cup (100 grams) dark brown sugar, packed
  • 1/2 teaspoon kosher salt
  • 11 tablespoons (156 grams) cold unsalted butter, cut into small pieces, divided
  • 1/4 cup (21 grams) sliced almonds
Instructions:
  • Preheat the oven to 350° F. Remove stems and pits from the cherries using a cherry pitter or by cutting them in half and removing the pits. Discard the pits and place the cherries in a large bowl.
  • Prepare the cherry filling: Combine cherries, sugar, cornstarch, salt, and bourbon in a bowl. Mix well to coat the cherries. Allow the mixture to sit and macerate for about 15 minutes until juicy and slightly saucy. Adjust chilling time based on kitchen temperature.
  • Prepare the streusel topping: In a large bowl, combine flour, oats, sugar, salt, and vanilla. Mix with your hands until well combined. Add 10 tablespoons of cubed butter and incorporate by gently squeezing the mixture between your fingertips. Some pieces should be pea-sized while others walnut-sized. Carefully fold in the almonds. Chill the streusel in the refrigerator until ready to top the macerated cherries.
  • Create the crisp: Pour the cherry mixture into a deep dish pie plate or an 8x8 inch square baking dish. Sprinkle the remaining 1 tablespoon of cubed butter on top. Squeeze small handfuls of the streusel topping to form clumps and evenly distribute them over the cherries. Place the dish on a rimmed baking sheet to catch any juices during baking.
  • Bake the crisp in the oven until the topping is golden brown and the cherry juices bubble through, for 35 to 40 minutes. Allow the crisp to cool for approximately 10 minutes before serving.
  • Serve: Spoon the warm crisp onto plates and top with a scoop of ice cream.

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