Do you know why I love crisps & crumbles?
They are forgiving.
Underneath the mounds of oatmeal and sugar you can’t see the imperfection of bruised fruit. Or perhaps your knife skills were not up-to-par because you were hastily chopping fruit while also trying to keep your four-year-old from launching himself off the couch.
It’s all ok.
The crisp forgives, forgets and always rewards. Sweetly.
As of late, I have been going through a major crisp obsession, it started with a bag of cherries that seemed to have seen better days. But rather then toss them, I decided to give them a starring role in a summer dessert.
Boy, did they shine.
The end result was the kindest crisp I’ve ever had. It also happen to look as beautiful as it tasted.
I like to think it’s because imperfection often does taste better when handled with care.
Photo courtesy of my lovely friend Lia Sawalqah who is a member of the ‘ crisp baking crew’ along with Tammy Martin, myself and that sweet little dog who is waiting for some sweet cherries to hit the ground.
Adapted from King Arthur’s Cook Book + Mary Engelbreit’s Sweet Treats Dessert Cookbook
3/4 cups firmly packed dark brown sugar
1/2 cup Unbleached All-Purpose Flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
6 tablespoons butter or margarine
4 cups pitted Bing cherries