Cherry-Oh So Good

If you’re a regular reader, you knew this was coming. We can’t wrap-up Michigan cuisine without a dessert, and this one again puts cherries center stage.

The recipe is a simple fruit crisp that my friend Beth sent me years ago. It is easily adapted for a variety of fruits. In fact, until today we had only ever made it with raspberries, blackberries and strawberries. So if it sounds like something you’ll enjoy – feel free to be inventive. As for us, we’re still sampling the tastes of Michigan, so we chose cherries, obviously, and apricots because we had some needing a home.

Quick side note here: We used up our cherries the other day, so I need to run out for a fresh batch. And I swear this has happened nearly every time I need a specific ingredient for a recipe we’re working on, the first store I went to (the one I can usually count on for everything) didn’t have any in stock. They did, however, have the two items that I couldn’t find the last time. Ugh. So it was a multiple store run again. At least this time it was only 2 stores…a few other times this same scenario has resulted in 3 or 4 stores. Am I the only one this happens to – or is this a common phenomenon?

Thank goodness this is an easy recipe! Again, we started with pitted cherries.

Next we combined the cherries with the apricots in a greased baking dish.

Mr. N took care of combining the topping: wheat flour, brown sugar, oats, wheat germ and butter.

The mixture should be crumbly.

Once it’s combined, the crumble is poured over the fruit and it’s baking time! Easy peasy, lemon squeezy, as Mr. N would say.

The crisp bakes for 30 minutes at 375F. Remove and let cool.

We served ours warm and sprinkled with cinnamon sugar. It would also be great with vanilla ice cream – yum!

This was a tasty and fast little dessert, and by using wheat I feel like I can pretend it’s healthy. The cherries and apricots were a nice change-up from our usual choice of fruits. They made for a tart rather than sweet combination, which is always ok in my book. Dad and I gave the cherry-apricot crisp 2-1/2 to 3 spoons. It’s good, and believe me we’ll eat it all, but it’s not cobbler good. Miss A also gave it 3 spoons, but Mr. N surprisingly turned in a 1 spoon. I’m not sure if he was just hamming it up so he could finish the cobbler, or if he really didn’t like it. We’ll find out tomorrow when it’s the only dessert left in the house. 😉

Print this recipe: Cherry-Apricot Crisp

30 thoughts on “Cherry-Oh So Good

    • ChefMom says:

      Thanks Isabelle! I love it when they’re around in the kitchen too. I can’t help but think that it’s creating great memories (if not for them, for me!). 🙂


  1. Kelly says:

    We use a lot of dried apricot at home (a breakfast favourite) but I really enjoy it here in its fresh form combined with the cherries – looks positively succulent. Mr. N. did a great job on the topping (!) and I love that you used wheat germ with whole wheat flour.


    • ChefMom says:

      Thanks Kelly! When we first started making this recipe we used all-purpose flour, then one day I decided to mix it up. It really didn’t hurt the flavor at all and is so much healthier! The wheat germ is a new addition. 🙂


  2. Caroline says:

    I was really looking forward to the dessert course post–my favorite! I love the simplicity of this recipe, it looks fantastic. I’d definitely eat this for breakfast too, or even a mid-day snack. 🙂


  3. spicegirlfla says:

    Oh yes, I find myself in that situation of not having exactly what I need on hand! But I usually just switch it up and rarely make another store run! In this case, the cherries were all about Michigan, so I’m glad you ran out for more! I would not have thought to combine cherries and apricots, but I like the color and flavor combination. A nice change up to a plain cherry cobbler!


    • ChefMom says:

      I’m glad the flavor combo worked. I wasn’t quite sure…but these apricots desperately needed a home. I’m glad I went out for more cherries too. And I stocked up on them for fear this store would run out too! Ha!


  4. thefooddoctor says:

    Uh I can feel your pain with the multiple store run!
    it happens to me almost everytime…and I go Grrrrr when I find an ingredient I had to run half way across town to look for last time..
    I love crumbles..they are easy and loaded with flavor and healthier than usual desserts


    • ChefMom says:

      I know right! The store without the cherries had loads of rhubarb and passion fruit, both of which I was looking for a few weeks ago and went to many stores without success. So frustrating. I was tempted to stock up on all of it. Ha!
      That’s exactly why we like this dessert and have made it on and off throughout the years – it’s easy and not terribly unhealthy. (Makes a good breakfast treat too…)


  5. Charles says:

    Ok, I have a question… what on earth is that “tool” Mr. N is using in the mixing bowl? I’ve never seen anything like it before 😮 Yay for crumble! You know what would have topped this off perfectly? A big puddle of hot custard, but maybe that’s just the Brit in me 😀


    • ChefMom says:

      No worries – you can put any kind of fruit you like in this recipe. Strawberries and rhubarb…blackberries, raspberries and blueberries…apples, etc. You can go wild! Have a great weekend!


  6. thecompletecookbook says:

    Don’t feel alone, I too have to run from store to store looking for things – normal day to day things too, like fresh milk! Hopefully that will all settle down once we return home at the end of the month. 🙂
    I bet this cherry dessert would also go down a treat with some custard.
    🙂 Mandy


    • ChefMom says:

      Sometimes it makes me crazy – but the cherries are worth it. And I stocked up. 🙂 LOL. I can’t imagine having to hunt around stores for fresh milk. That has to take some getting used to! I have to figure out where to get some custard because it does sound heavenly with the crisp. Have a great weekend Mandy!


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