Blueberry and Sour Cherry Oat Crisp
ingredients:
Fruit
- 1 cup tart/sour cherries (rinsed, pitted)
- 1 ½ cup blueberries (rinsed)
- 1 ½ tsp lemon juice
- 1/8 cup sugar
- 1 tbsp corn starch
Oat Topping
- ½ cup old fashioned rolled oats (I used Bob's Red Mill 5-grain hot cereal mix)
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- ¼ cup unsalted butter (melted)
- Heat the oven to bake at 400 °F.
- In a small bowl combine the cherries, blueberries, lemon juice, and sugar. Toss until the sugar is mostly dissolved. Sprinkle the corn starch over the mixture and continue tossing until all the corn starch has been incorporated.
- In another bowl mix all the oat topping ingredients except the butter until homogeneous. Drizzle the melted butter over the dry ingredients and stir to combine fully.
- Dump the fruit and all liquid into a 5x7 baking dish. Use your hands to sprinkle clumps of the oat topping over the entire surface of the fruit.
- Bake for 20 to 25 minutes, or until crust is browned and the fruit mixture is bubbling and thickened.
- Allow to cool for at least 15 minutes before enjoying.
Though we had none on hand to test the theory, this would very likely be delicious paired with vanilla ice cream while still warm.