Serve your cherry crisp with ice cream or custard.Tim Fraser/The Globe and Mail
If you'd like, you can substitute cherries for gooseberries, which reach their peak ripeness in July. For the best results, top and tail them and increase the granulated sugar to 1/2 cup if they are very sour.
Servings: 4
Ready Time: 1 hour
Ingredients
11/2 lbs sweet cherries, pitted
1/3 cup granulated sugar
1 tsp lemon zest
1 cup all-purpose flour
Pinch ground ginger
Pinch ground cinnamon
3/4 cup packed Demerara sugar
1/3 cup butter
Method
Preheat oven to 350 F.
Toss cherries with granulated sugar and lemon zest and place in an 8-inch-by-8-inch ovenproof dish. Alternatively, use four individual baking dishes and place 1 cup of cherry mixture into each dish.
Combine flour, ginger, cinnamon and Demerara sugar. Using your fingertips or a food processor, rub butter into flour mixture until the mixture resembles coarse breadcrumbs. Sprinkle over fruit. If using individual baking dishes, place 1/3 cup topping on each.
Bake for 35 to 40 minutes or until golden brown and liquid is bubbling. Serve hot or cold with ice cream or custard.