Well, when it’s cherry season, you gotta embrace and make yourself a beautiful tart treat.
Thanks to my mother-in-law who picked and pitted cherries from her tree for us.
And since I don’t quite have the patience for making pies, we settled on this fruit crisp recipe from Betty Crocker. The simplicity of this recipe really appealed to me, and I simplified it even more by using just cherries for the fruit. Four total cups of fresh washed cherries, no raspberries or cranberries. Although, you can certainly go that route if you choose.
For the butter, I used Earth Balance dairy-free buttery spread.
The crisp turned out tart and delicious and tasted wonderful hot out of the oven with some dairy-free vanilla ice cream.
When apple season arrives, be sure to try this Apple Crisp, too!