Labor Day weekend is the unofficial end of summer so why not take your grill out for one last whirl? Would you believe me if I told you that you don’t even have to turn on the oven to make this Fresh Sweet Cherry Crisp with Almond-Crumb Topping? It’s true! Just pop it into a medium-hot grill, close the lid, and it’s ready to enjoy in no time. Of course, if grilling isn’t your thing, you can most certainly bake it in an oven just as easily.
Around here, we cook a lot of meals on the grill all year long. Even breakfast — eggs, bacon, pancakes, potatoes — can be prepared on a grill. We started doing this years ago during the kitchen renovation when we were without an oven or stove for what
seemed like was an eternity. And that was with the old grill which worked fine but didn’t have all the bells and whistles (and more accurate temperature settings) than the one we use today.
And oh my the new one! Cooking at night? No problem, it lights up when you open the grill. Need to sear something? There’s a spot just for searing. Side burner? It has that. Smoker box? Got ya covered. I’m embarrassed to admit it but it stayed in the box for an entire year after I won it in a cooking contest sponsored by Better Homes and Gardens magazines and Weber Grills.
I. Just. Couldn’t.
It was so shiny and clean and new and the old one worked just fine. The Weber Summit S-670 is a top of the line model for Weber and I highly recommend it if you’re shopping for one. And since it’s nearing the end of summer and traditional grilling season, chances are pretty good that you’ll be able to find one on sale at your local retailer.
Speaking season’s end — fresh cherries are almost done for the year but I wanted to make this Fresh Sweet Cherry Crisp with Almond-Crumb Topping one more time.
So I did.
Just for you.
For the crumb topping
- ¾ cup all-purpose flour
- ¾ cup sliced almonds
- ½ cup old-fashioned rolled oats
- ¼ cup light brown sugar
- ¼ cup granulated white sugar
- ½ teaspoon cinnamon
- ½ teaspoon coarse salt
- ¼ cup plus 2 tablespoons Colavita Extra Virgin Olive Oil
For the cherry filling
- 5 cups pitted fresh sweet cherries (about 2 pounds fresh cherries)
- 1 tablespoon Colavita White Balsamic Vinegar
- 2 teaspoons finely grated orange zest
- ⅓ cup plus 1 tablespoon granulated white sugar
- 2 tablespoons cornstarch
- 2 teaspoons fresh thyme leaves
- whipped cream for serving, if desired
- Heat oven to 375 degrees F.
- To make the crumb topping, mix the flour, almonds, oats, sugars, cinnamon, and salt together. Drizzle with olive oil and mix until crumbly; set aside.
- To make the cherry filling, place the cherries in a large bowl. Add the vinegar and zest and stir to combine. Sprinkle with ⅓ cup sugar and cornstarch and stir to mix thoroughly.
- Spoon cherry mixture into a 9-inch cast iron skillet or other ovenproof pan of the same size. Top with crumb mixture and gently press into fruit. Sprinkle with remaining 1 tablespoon sugar and bake 35-40 minutes or until fruit is bubbling and top is light brown.
- Let cool for 30 minutes before serving. Sprinkle with fresh thyme leaves and serve warm with whipped cream if desired.
To prepare on an outdoor grill, heat grill to medium. Bake with grill lid closed for 15 minutes;rotate pan and bake another 5-10 minutes or until fruit is bubbling and top is brown.
Remember those cherries we picked earlier this summer? You might also like this delicious 30 Minute Tart Cherry Crostata!
The post Sweet Cherry Crisp with Almond-Crumb Topping is sponsored by Colavita. I have been using Colavita’s quality products for many years and this trusted family brand is a perfect fit for my garden to table creations. For more information, please visit Colavita.com.